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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““Fiber: Start Roughing It!Fiber: Start Roughing It!”” Harvard School of Public Health.Harvard School of Public Health. (9 Dec 2009). (9 Dec 2009).

http://www.http://www.hsphhsph..harvardharvard..edu/nutritionsource/what-should-you-edu/nutritionsource/what-should-you-

eat/fiber-full-story/indexeat/fiber-full-story/index.html.html

““Nutrient Value of Eggs.Nutrient Value of Eggs.”” Egg Nutrition CenterEgg Nutrition Center. (10 Dec 2009).. (10 Dec 2009).

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State State Universtiy Universtiy Extension.Extension. Revised 8/08. Revised 8/08.

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me=Vanillame=Vanilla

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milkmilk

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(i)a Zho*'LS 11 Fa) 2009