Transcript Effects Of Ingredients in a Basic Cupcake Recipe - 7

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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
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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
C8 H8 O3
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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
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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
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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
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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
NACL
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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