A new book by pastry chef Matt Adlard has put University of Leicester scientists in an unexpected place: the kitchen bookshelf.

The Science of Baking, published in March 2026 by DK, draws on microscopic imaging work carried out at the university's Core Biotechnology Services facility. The team, electron microscopy specialists, Natalie Allcock, Dr Rachel Armitage and Graham Clark, used scanning electron microscopes (SEM) to magnify common baking ingredients and finished bakes thousands of times over, capturing structural detail invisible to the naked eye.

The resulting images form a running visual thread through the book's 224 pages. Among the comparisons made: caster, icing and granulated sugar examined for differences in surface topography and chemical composition; fresh yeast set against sourdough starter as raising agents and meringues prepared by different methods.

That last example is particularly instructive. SEM imaging of overwhipped meringue shows the foam collapsing into small, unstable bubbles, ones that lose volume and fail to hold their shape when piped.

A meringue made with cream of tartar, by contrast, shows a denser, more stable bubble network, consistent with its lighter texture and better piping performance. The microscope makes visible what a recipe can only hint at.

Scientific commentary throughout the book was written by Dr Josh Smalley, a Research Associate at the University of Leicester and Great British Bake Off finalist. Adlard brings more than 50 recipes across bread, pastry, cookies, cakes and desserts, alongside troubleshooting guidance covering sourdough starters, gluten-free and vegan baking.

The Science of Baking is available now, priced £25.