Is baking bread a exothermic

Baking bread is primarily an endothermic process, as it requires the absorption of heat to cook the dough and facilitate the chemical reactions involved in fermentation and starch gelatinization. During baking, heat is transferred into the bread, causing it to rise and develop its texture and flavor. While there may be some exothermic reactions occurring, such as the Maillard reaction during browning, the overall process of baking bread is considered endothermic.