2.  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

3.  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

4.  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 C8 H8 O3

5.  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

6.  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

7.  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

8.  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

9.  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