I would suggest the book "How Baking Works: Exploring the Fundamentals
of Baking Science" by Paula Figoni.
DESCRIPTION :
Accessible coverage of the science of baking
Underlying the artistic considerations involved in baking is science,
and no other text offers as in-depth coverage of the "whys" of baking
as "How Baking Works. By helping bakers and pastry chefs better
understand the major ingredient groups and reactions ingredients
undergo during basic baking techniques, this insightful book is an
essential key to mastering skills, effectively adapting to todays
quickly evolving trends, and understanding a wide array of ingredients
from different cultures.

In a clear, easy-to-understand format, "How Baking Works explains how
sweeteners, fats, leavening agents, and other ingredients work, as well
as how to apply scientific knowledge to answer such questions as: By
doubling the sugar in a pound cake, how does that affect the
appearance, flavor, and texture of the end product? Each chapter
concludes with helpful review exercises and lab experiments, making
this book an engaging learning tool.

Complete with dozens of informative illustrations, "How Baking Works is
a versatile instructional book for students in culinary and baking
programs and professional bakers and pastry chefs.