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Transcript of Willa Zhou's Cupcake Magazine!
Molecul! ofMolecul! ofBakingBaking
Cupcakes:Cupcakes:Naughty or Nice?Naughty or Nice?
Cut the fatCut the fat
and save the taste:and save the taste:
Healthy Baking 101Healthy Baking 101
Traditional Traditional vsvs. Avant-garde: A. Avant-garde: A
Cupcake Recipe ComparisonCupcake Recipe Comparison
Molecules of aMolecules of a
cupcake!cupcake!ItIt’’s all inside this special edition!s all inside this special edition!
A Magazine for the Culinary ChemistA Magazine for the Culinary Chemist
1
The Cupcake CrazeThe Cupcake CrazeBy Willa ZhouBy Willa Zhou
“The Latest Entrepreneurial Fantasy IsSelling Cupcakes” - 11/25/2009
Actress Sarah Jessica Parker chows down on a
cupcake as her character, Carrie Bradshaw, in the
popular TV series Sex and the City.
Across the country, people are
flocking to cupcake boutiques to sample
these miniature cakes in all sorts of
creative shapes and flavors. Recently,
cupcakes have been featured in the New
York Times and Martha Stewart Living as
well as in popular TV shows such as Sex
and the City. Moreover, an entire
generation of cupcake bloggers, cupcake
critics, and plain old cupcake lovers has
emerged. The cupcake craze has hit the
United States at full throttle, but there is
one thing standing in the way of total
cupcake domination: the health factor.
Health concerns have given rise to
an intense scrutiny of food that puts the
paparazzi coverage of even the most
notorious pop stars to shame. Modern
technology has enabled chemists to pick
apart and analyze edible commodities
down to the atom for their nutritional
value. This information has heavily
influenced the perception of food in the
US. In fear of fat, more and more
Americans are becoming wary of high-
cholesterol ingredients and oily goods. So
cupcakes might look and taste amazing,
but they are still subject to the health
concerns of the public.
Being a sweet dessert, cupcakesmust be horrible for one’s health, right?Not necessarily. While the traditionalcupcake recipe does contain a slew ofmolecules that are hazardous for yourhealth, an avant-garde approach to thecupcake recipe is able to maintain adelicious taste while knocking out someof those unhealthy contents. This specialedition of Molecules of Baking: AMagazine for the Culinary Chemist willtell you all you need to know about themolecules of a traditional cupcake, andhe impact of these molecules on healthand baking. A few simple and affordablebaking tips on how to produce a healthiercupcake will be reported throughout thisissue as we compare and contrast twovanilla cupcake recipes. If you lovecookies and chocolate cake, these tipscan be generalized to baking all sorts ofdifferent pastries! Let’s begin by lookingat the recipes (next page).
“Cupcakeblog.com is about - you guessed
it - cupcakes. More specifically each post
features a unique cupcake recipe created
by Cheryl Porro and accompanied by her
own photography.” - cupcakeblog.com
Right: T-shirts for
cupcake lovers
2
Avant!garde Vanilla CupcakeAdapted from Carrier
Ingredients:"#$ cup plus all!purpose %our
" teaspoon baking powder
"#& teaspoon salt
"#' cup canola or vegetable oil
'#& cup sugar
"#$ cup vanilla soy yogurt
" tablespoon vanilla
$#' cup soymilk
"#$ cup plus " tablespoon whole!wheat %our
$ tablespoons cornstarch
"#$ teaspoon baking soda
Directions:•Preheat oven to '() degrees F* Line amu+n pan with "$ cupcake liners*
•In a large mixing bowl, whisktogether the yogurt, soy milk, oil,sugar, and rosewater* Si- in %our,cornstarch, baking soda, bakingpowder, and salt* Mix until largeclumps disappear* Fill liners three!quarters of the way*
•Bake $) to $$ minutes* Transfer to acooling rack and let cool completelybefore frosting*
Traditional Vanilla CupcakeFrom Country Living
Ingredients:1 1/2 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
1/2 teaspoon(s) vanilla extract
1/2 cup(s) whole milk
Directions:
Heat the oven to 400 degrees F. Lightlycoat an 8-inch cake pan with butter anddust with all-purpose flour. Sift the cakeflour, baking powder, and salt into alarge mixing bowl.
# Beat in the butter one heaping 1/4teaspoonful at a time, using an electricmixer set on low speed, until the mixtureresembles coarse sand. Beat in the sugar atablespoon at a time, until the mixtureresembles fine damp sand. Beat in theeggs one at a time. Add the vanilla andmilk, and beat on medium-high, just untilblended. Do not overbeat.
# Pour into the prepared pan and bakeuntil a wooden skewer inserted in thecenter comes out clean — 30 to 35minutes. Cool cake in the pan on a wirerack for 5 minutes.
A
Recipe
Comparison
The Traditional Vs. The Avant!garde
3
Flour: The SubstanceFlour can be derived from a
variety of plants (oats, barley, corn,etc). In the US, wheat flour is themost commonly used for bakingbecause it contains high levels ofgluten, a composite of the proteinsglutenin and gliadin (shown at rightand left, respectively). When baked,these proteins form a network ofstrands that define the texture ofbaked goods.
Spiral structure formed by the
HMW subunits of glutenin
The wheat kernel has three parts:
the endosperm, the bran and the germ
(Vaclavik 81). Chart 1 below illustrates
the unique combination of nutrients
found in each part of the kernel (82).
White wheat flour uses only the
endosperm, while 100% whole-wheat
flour uses all three parts of the wheat
kernel (that’s why it’s called a “whole”
wheat flour). As seen from Chart 1, the
bran and germ carry significant amounts
of nutrients such as B-vitamins, iron,
dietary fiber and protein. A majority of
these essential nutrients are lost in refined
(white) flour, which is why whole-wheat
flour is preferable from a health
standpoint.
Ironically, some flour companies try
to compensate for the nutrients lost in
the milling process of white flour by
adding a few vitamins and minerals,
which are then marketed on the product
label. But even this enriched white flour
is no match for plethora of nutrients in
whole-wheat flour.
While keeping the germ in whole-
wheat flour does slightly increase its fat
content, this is a nominal fee for for the
nutrients gained from the germ. Further,
white flour and whole-wheat flour
contain the same number of calories per
serving!
primarily starch
high in protein
low in fat and soluble fiber
some b-vitamins and iron
Endosperm
protein and b-vitamins
some fat
trace minerals
insoluble fiber
Bran
most of the kernel's thiamin
hightest content of fat (of the 3 parts)
b-vitamins and trace minerals
some protein
Germ
Wheat Kernel
Chart 1: Origin of Wheat Kernel Nutrients
Wheat
Kernel
In addition to its energy and nutrients, whole wheat flour also has the bonus of a lower Glycemic Index
(GI) than white flour. The GI is the rate at which a food raises your blood sugar (BS) level in comparison to
the rate at which glucose raises your BS level. Because a correlation between a high-GI diet and health
problems such as diabetes and heart disease has been discovered, it is recommended that one try to limit
one’s consumption of high-GI goods (Liu L15S50). In general, simple sugars and refined carbohydrates
require less metabolism and therefore enter the bloodstream faster, causing a spike in blood sugar (Vaclavik
65). Accordingly, whole-wheat flour has a lower GI than white flour because it is less refined.
4
A few other notable differences between whole-wheat flour and white flour can be
observed in their nutrition labels. Note that for a 1/4 cup serving, whole-wheat flour
has 33% more protein, three times the potassium, and four times the dietary fiber!
Also, please see Table 1 for details regarding the vitamins and minerals found in
whole-wheat flour as opposed to white flour. Here are a couple of the many ways
these nutrients can help you:
! gliadin
! http://4.bp.blogspot.com/_rroJMj3cGLg/R-Ez6tcm5eI/AAAAAAAAAKQ/2TGxoSgMhSA/s1600-h/Gliadin-Protein-3D.jpg
! http://images.google.com/imgres?imgurl=http://chemconnections.org/organic/chem227/molecule.jpg&imgrefurl=http://chemconnections.org/organic/chem227/227assign-06.html&usg=__oapd6FSTMEKSTuhITPVohZcB1SA=&h=344&w=250&sz=10&hl=en&start=2&sig2=-8R3EbDWiNy3pnB8DoGiQQ&um=1&tbnid=Iu16BA8sb5I5VM:&tbnh=120&tbnw=87&prev=/images%3Fq%3Dglutenin%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DN%26um%3D1&ei=UMYdS-XZHYrilAeNnpCaCw
! gltenin
Flour
Thiamin B1
(mg)
Riboflavin B2
(mg)
Niacin B3
(mg) Iron (mg) Fiber (g)
R1: Whole Wheat
Flour (whole grain) 0.66 0.14 5.2 4.3 2.8
R2: White Flour
(refined) 0.07 0.06 1 0.9 0.3
Difference (R1-R2) 0.59 0.08 4.2 3.4 2.5
Nutrition labels of King Arthur’s 100%
Organic Whole Wheat Flour (below), and
All Purpose Flour (left).
More on Flour
Get rid of that constipation! Dietary
fiber helps your digestive system to
operate smoothly, AND it has been
linked with a lower risk of heart
disease, diverticular disease (inflamed
intestines), and type 2 diabetes. Even
though humans are unable to break
down the cellulose in dietary fiber, we
still have much to gain from this
carbohydrate (Fiber, Liu L15S46).
Recommended intake: 20 grams/day.
Cupcake Connection:
Now that we have learned about the benefits of whole wheat flour, let’s look at how this ingredient can
impact a cupcake recipe. Recall that the traditional recipe calls for 1 ! cups of all-purpose white flour,
while the avant-garde recipe calls for one third that amount, only ! cup. The latter then calls for ! cup
plus two tablespoons of whole-wheat flour. This will deliver larger quantities of dietary fibers, vitamins,
minerals, proteins, and nutrients to every delicious bite of your cupcake!
Healthy Baking Tip #1:
Replace half of the white flour with whole wheat flour. You can
replace all of the white flour if you don’t mind a grainier texture.
Just be sure to add a tablespoon of milk/liquid for every cup
substituted as whole-wheat flour absorbs more moisture than
regular flour.
Reduce your risk of highblood pressure and musclecramps. It is recommended thatpeople consume 4.7 grams(potentially more for athletes)of potassium per day becausethis mineral works with sodiumto prevent muscle cramps andhypertension (Anderson).
Above: The nutrition labels for King Arthur’s all-purpose
flour (left), and 100% whole-wheat flour (right).
Table 1: Vitamin, Mineral, and Fiber Content of Wheat Flours (per 100g)
5
The C-word:
CHOLESTEROL
Between 2002 and 2006, US egg sales
declined by 8.6% (Weise). This could be due
to a variety of reasons, but I would guess that
the fear of cholesterol played a role in this
decline. To be clear, cholesterol is a steroid
molecule that your body uses for cell
membranes, producing Vitamin D, and
synthesizing important hormones such as
testosterone, progesterone, and estradiol
(Clardy L6S48, Schafer 1). Even though there
is only one cholesterol molecule, it is generally
referred to in two dimensions as a high-
density lipid (HDL), and as a low-density lipid
(LDL). The former tends to be deposited in
your liver while the latter tends to be
deposited in your arteries and has been
associated with coronary heart disease (Schafer
2). For this reason, it has been recommended
that people limit their intake of cholesterol to
no more than 300mg per day. One egg yolk
has about 212mg of cholesterol, which has led
many people to cut eggs out of their diet.
Unfortunately, many people say goodbye
to eggs without realizing that they are one of
the most nutrient-rich foods available. Eggs
are a complete protein, and are packed with
an impressive combination of vitamins,
minerals, and fats that are essential for your
body (Vaclavik 229, Nutrient). Furthermore,
many eggs yolks are now enhanced with
omega-3 fatty acids by feeding chickens a flax
seed diet (Nutrient). These fatty acids play a
major role in brain function, but cannot be
manufactured by the body. Thus, if your
health permits the ingestion of cholesterol, it
may be beneficial to use eggs in moderation.
To Egg or Not to Egg?
Above: Cholesterol Molecule;
Right: Albumin globular
proteins found in eggs.
Chicken eggs are used to enhance the
structure and texture of cupcakes. The
globular proteins found in egg whites can
leaven a batter by being whisked to three
times their original volume, and the
lecithin in egg yolks are wonderful
emulsifiers (Vaclavik 369).
Cupcake Connection
Healthy Baking Tip #2
The avant-garde recipe uses 2/3 cup of
vanilla soy yogurt along with a combination
of baking soda and baking powder in place
of the two eggs in the traditional recipe.
While eggs are a rich source of nutrients,
this substitution can be useful for those
who must limit their intake of cholesterol,
and for those who choose not to consume
eggs. In terms of nutrition, using soy yogurt
instead of eggs will yield 20-40 less calories,
minimizes the sodium level, halves the fat
content, and eliminates saturated fat and
cholesterol. However, this is a trade-off for
all the nutrients found in eggs. Keeping the
whites and replacing the yolks with 2 tbsp of
soy yogurt each would be one way to keep
some nutrients and lost the cholesterol.
6
FatsAnother difference between these two recipes
comes in the fat. The traditional recipe calls for
! cup of unsalted butter, while the avant-garde
recipe calls for 1/3 cup of oil. While all fats
provide about 9kcal of energy per gram, there are
major discrepancies between these two fats in
their levels of cholesterol, the types of fat
molecules they contain, and the presence of
vitamin A.
Butter actually has about 20 less fat calories per
tablespoon than canola oil does, but this is a
deceiving number because not all fats are created
equal. Fats are molecules made up of a glycerol
molecule attached to two or three long
hydrocarbon chains (Liu L15S30). These chains
of carbon and hydrogen can take up different
shapes, and it is these shapes that differentiate
fats into the following four categories:
Saturated Fats. So called because all of its
carbons are saturated with hydrogen molecules.
These fats are able to stack together tightly and
have a high melting temperature because there
are no C=C double bonds. Saturated fats increase
cholesterol levels (HDL and LDL), and have
been correlated with increased risk for heart
disease (Liu L15S32). For these reasons, people
are advised to avoid saturated fats.
Monounsaturated Fats. Fats that have one
carbon double bond. Monounsaturated fats have
been known to “selectively elevate” HDL, which
has led it to be recommended over
polyunsaturated fats for certain individuals
(Edwards 43, 45). These fats have a lower
melting point than saturated fats because the
C=C bond creates a kink that prevents them from
stacking together as tightly as they could.
Nutritional labels of canola oil (left) and
unsalted butter (right).
Polyunsaturated Fats. Fats that havemultiple carbon double bonds, and thus moreknks in their structure. These fats have thelowest melting point and tend to be liquid atroom temperature. They appear to loweroverall cholesterol levels, and arerecommended as part of a healthy diet.
Trans Fatty Acids. Fats that contain a transC=C double bond, which creates a kink thatallows these fats to pack together eventighter than saturated fats. Evidence linkingthese fats to increased risks of heart diseaseis so strong that a few states have bannedtrans-fat in one form or another (Edwards43).
Cupcake ConnectionHealthy Baking Tip #3
Looking closer, you’ll find that butter carries7g of saturated fat per tbsp. compared to 1gper tbsp. for canola oil. Moreover, canola oilhas 9g of monounsaturated fat and 4g ofpolyunsaturated fat compared to butter’s 3gand 0.4 g, respectively. Thus, using canolaoil gives 1/7 the amount of saturated fat ofbutter, and way more “good fats,” whichprovide energy, have no cholesterol, andhave molecules that are easier to disband.Butter does have some vitamin A, but it alsohas 31mg of cholesterol of which canola oilhas none. Though butter holds a special placein the American diet, substituting canola orvegetable oil when possible will producehealthier cupcakes.
7
Milk: the Liquid
While most animals are unable to digest the milk of other species, many people have developed
the special ability to digest cow’s milk. This liquid has become a key ingredient in cake recipes
because it provides molecules - such as water, protein, the lactose sugar and fat – that work to
enhance the texture and taste of a cake (Vaclavik 369). Unfortunately, milk has been victim to
harsh criticisms of late because of its unfriendly levels of cholesterol and saturated fat. Luckily,
soymilk is a perfect substitute that carries out the baking duties of milk without the unwanted
molecules!
Hydrophobic and Hydrophilic Molecules in
Cupcakes: The Emulsion
Milk plays a substantial role in the emulsion of
cake batter. “An emulsion is formed when oil,
water, and an emulsifier are mixed together”
(Vaclavik 314). Oil and water do not combine on
their own because their molecules follow the “like
attracts like” rule. The long, hydrophobic,
hydrocarbon chains of fats like to stick to
themselves and similarly hydrophobic molecules;
likewise, water prefers to be near hydrophilic
molecules (Clardy). Like many baked products,
cake batters combine oil and water with the
assistance of an emulsifier. The casein proteins in
homogenized milk are great emulsifying agents
because they help to separate milk fats into small
droplets, and to spread those droplets out amidst
the water molecules of milk. As milk is mixed into
the batter, these hydrophobic droplets attract fat
from other ingredients to disperse themselves
among the batter, creating a smooth and even cake
texture! It may be a concern that replacing milk
will prevent a proper emulsion from taking place.
This is not an issue because the lecithin molecule
found in soy milk is a fine emulsifier as well!
Cupcake Connection
Going back to the recipes, the
traditional calls for ! cup of whole milk
while the avant-garde requires 2/3 cup of
soy milk. Table 2 shows that even a
larger portion of soymilk yields less
calories, eliminates the cholesterol, and
greatly reduces the amount of fat and
saturated fat than those found in whole
milk. While the latter does offer a small
amount of vitamin C, which soymilk
does not, there are comparable levels of
carbohydrates, protein, sodium, calcium
and other vitamins in these two liquids.
Thus, soymilk appears to be a very
economical substitute for milk in terms
of nutritive value.
Traditional Avant-garde
Whole Milk Soy Milk
Recipe Amount 1/2 cup 2/3 cupCalories per recipe
amount 75 67
Fat 4g 2.3 g
Saturated Fat 2.5g .3g
Cholesterol 17mg 0
Vitamin C 5% dv 0
Healthy Baking Tip #4:
Use soymilk in place ofwhole milk to maintaina moist texture while
reducing bothcholesterol content
and fat calories!
Table Two: Effects of Milk and Soymilk on Recipes
Casein protein found in milk that disperses among the
interfaces of fat cells to emulsify ingredients
8
…And the rest
Flavor Facts:
• The vanillin molecule responsible for the trademark
vanilla flavor of cupcakes and cake ironically comprises
very miniscule portion of the batter.
• Natural vanilla extract is a combination of hundreds of
different compounds whereas imitation vanilla extract
contains only the vanillin molecule. Oddly, this molecule
has been synthesized from a bi-product of wood pulp
processing (Harrison).
• There are about 10 calories per tablespoon of vanilla.
While this special issue of Molecules of Baking
focused on the differences between the traditional
and the avant-garde cupcake, there are also
some interesting things to note about the
ingredients they have in common.
Sodium bicarbonate, more commonly known as baking
soda is a molecule that releases CO2 when heated
according the chemical equation provided below. This
creates air bubbles that rise the batter (Czernohorsky 1).
Sodium bicarbonate is often used with an acid to
maximize the CO2 produced. Baking powder is just
sodium bicarbonate combined with an acidic compound
such as cream of tartar (4).
Above: A sodium bicarbonate molecule. Below:
The chemical reaction that sodium bicarbonate
undergoes when heated to produce CO2.
Further below: The chemical reaction that
occurs when sodium bicarbonate has an acid to
react with. Note that this is a more economical
production of CO2.
The avant-garde recipe also uses 2 tablespoons of cornstarch,
which is a carbohydrate made of the amylose and amylopecin
molecules (both use glucose as a building block) (Vaclavik 50). It
provides about 4kcal of energy per gram (or 30kcal/tbsp), and
beyond that has nominal nutritional value (65). In cupcakes, it’s
used as a thickening agent, which helps to compensate for the
liquid nature of oil used in the recipe.
Sodium chloride, or table salt, is used for flavoring and texture in
cupcakes. 1/4 teaspoon of iodized salt provides your body with
45% of the recommended daily intake of iodine! This element is
essential for the production of the thyroid hormone, which is
responsible for many important biological functions (Clardy L9).
Traditional Calories Calories from Fat Calories Avant-garde
1 1/2 cup(s) all-purpose flour 660 0 10 245 1/2 cup plus 1 tbsp all-purpose flour
1 1/2 teaspoon(s) baking powder 0 0 0 0 1 teaspoon baking powder
1/4 teaspoon(s) salt 0 0 0 0 1/4 teaspoon salt
1/2 cup(s) unsalted butter 800 800 640 640 1/3 cup canola or vegetable oil
1 cup(s) sugar 720 0 0 540 3/4 cup sugar
2 large eggs, room temperature 130 70 17 100 1/2 cup vanilla soy yogurt
1 teaspoon(s) vanilla extract 10 0 0 30 1 tablespoon vanilla
1/2 cup(s) whole milk 75 35 20 67 2/3 cup soymilk
225 1/2 cup plus 1 tbsp whole-wheat flour
Total for recipe 2395 905 687 1847 23% less calories
Total per serving 200 75 57 154 24% less fat
!di"#$% No&Dear Reader,
I hope that this special Cupcake Edition of Molecules of Baking has provided you with
some useful information. I love cupcakes, and have often wondered about the science behind their
ingredients and nutritious value. After researching the traditional cupcake recipe, I found that it
would be easy to reduce the calorie count and fat content with a few simple substitutions. Being
aware of current concerns about food, I thought it would be nice to share some healthy baking
tips based on the molecules within a cupcake. To close out this issue, the table below illustrates
the differences in the overall fat and calorie content of the two recipes discussed. You will find
that the avant-garde recipe has 23% less calories, and 24% less fat than the traditional recipe!
These add to the avant-garde benefits already discussed in terms of vitamins, minerals, dietary
fiber, types of fat, the Gylcemic Index, and cholesterol. Best of all, the former still delivers a
delicious dessert. If you don’t believe me, just try out the recipes from p.2 the next time you bake.
This concludes our molecular investigation of the cupcake. Now, on to the sugar and frosting...
'incerely,(i)a Zho*
'LS 11 Fa) 2009
Table 3: Recipe Comparison: Calories and Fat Content
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eat/fiber-full-story/indexeat/fiber-full-story/index.html.html
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(i)a Zho*'LS 11 Fa) 2009