Subject: What is the chem. rxn. between flour and water that occurs when baking?

I am trying to explain what happens when you mix the ingrediants in 
cake or bread or cookies that changes their form, taste and texture to 
a group of elementary school students.  I understand the baking soda 
reaction that occurs and form the air pockets but what happens with 
the rest of the ingrediants?

Re: What is the chem. rxn. between flour and water that occurs when baking?