You might like Harold McGee's "On Food and Cooking" which is basically a popular science food chemistry "textbook" (it doesn't really go in the chemistry detail

You might like Harold McGee's "On Food and Cooking" which is basically a popular science food chemistry "textbook" (it doesn't really go in the chemistry details but it usually gives you some pointers). It's got a chapter on dough iirc :) It's an excellent bathroom book because you can just open any page to find some quirky facts about foods.