This link below takes you to Lasaffre Yeast - the makers of SAF & Red Star yeast products.  I think their website is quite technical, but fascinating.  They have done a comprehensive study of bread and the .pdf of this link dives into all sorts of science - from the science of yeast, to autolyse, sensory perceptions, and techniques - including mixing, kneading, etc.  There's alot there and you might have to register at their site to get this .pdf (it's free to register and the .pdf is also free) but I think it's worth it.  It's a 12 page detailed documentary that breaks things down in a technical yet fascinating way.

Enjoy!

http://www.coupelouislesaffre.com/fileadmin/user_upload/Contenus/espace_membres/Dossiers/The_taste_of_bread.pdf [1]