At least two types of chemical reactions are of importance to food scientists. In the most simple one, water acts as a solvent, or dispersing agent, bringing two reactants together. For example, baking powder in the can does not react. Once water is added, the sodium bicarbonate and the acid salt dissolve and react to form carbon dioxide and by-products. A second type of chemical reaction is such as where wheat gliadin and glutenin are brought together and these proteins and water change the compound to gluten.
Water facilitates reactions between acids and bases .
Water is the dispersing medium in numerous food mixtures. Examples are cake batter, gravy, and soups. The diagram below gives an indication of the relative affect on the water molecule of the degree of bonding. As noted, if steam the molecules show no evidence of intermolecular hydrogen bonding to like water molecules. As you note, as energy is removed there is an increasing amount of hydrogen bonding until, ice, shows evidence of rigid structured bonding.