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Provides the structure for the baked goods Cupcakes use soft flour which has a lower protein content than most flours Protein content is roughly

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Provides the structure for the baked goods Cupcakes use soft flour which has a lower protein content

than most flours Protein content is roughly 7.5% Advantage because the lower protein content allows the

cupcake to have a more tender texture and a more crumbly texture which is always wanted in cakes

The higher the protein content of the type of flour the less gluten molecules it can form

When the cupcake batter is placed in an oven the gluten starts to form and keeps expanding to make the structure of the cupcake

Oil gives the cupcake texture and flavor In the process of baking the oil covers the flour protein

which is gluten This prevents the protein from absorbing the batter liquid If the gluten molecules don’t combine then the cupcake is

very tender and fluffy like Without oil the cupcake would be very sticky and gummy

because of the gluten molecules combine they become a clump

This does not help the cupcake being fluffy and tender

Used as an extra sweetener Mostly adds finishing touch flavor If there was no vanilla in a cupcake the sugar would all

rise to the top and not be distributed evenly Vanilla helps to distribute the sugar evenly When I baked the cupcakes without vanilla the surface was

very crystalline and rough Sugar was visible

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Considered to be a protein All round purposes Leavening agent, carries flavor and adds nutritional value Has all the essential amino acids for the body Binder Helps hold all of the ingredients together Emulsifier Gives the cake a soft texture

Acts as a leavening agent Distributes flavor to the cupcake evenly Combines with protein in flour to form the gluten Creates steam while baking in the oven and makes the

cupcake rise If the milk is doubled then the cupcake will not rise

because liquid is very dense The cupcake was very flat

Have moisture holding ability, add to texture, control microbial activity, add to browning, add bulk and add flavor

Tenderizes the cake by preventing too much gluten from forming which would make it hard

Combine with lipids to form a structure for the cupcake by making small holes that later get filled with carbon dioxide

If there is too much sugar it causes crispiness It does this by preventing the starch from swelling by

melting then recrystalizing

Give of carbon dioxide when mixed with acids in the ingredients When the gluten and starch make pockets the carbon dioxide This makes the cake rise If there was no leavening agent the case would simply not rise.

There would be no acid that would be producing carbon dioxide This cake with no leavening agent would be soggy and damp If there was too much leavening agent then the carbon dioxide

bubbles would be too big and would burst because they would not be able to fit in the starch and gluten pockets

Primarily adds flavor Helps make the gluten structure stronger Does not serve much other purpose If a cupcake was baked without salt there would

be almost no difference in that cake compared to the control

NACL