Structure and function in pepero

Wheat flour- It is the one that provides the structure of the baked goods. Also the protein
content of it interacts with each other when mixed with water, forming gluten. Thus the
protein content of it affects the strength of the dough. Since gluten is what gives the
dough its elasticity and the ability to stretch as the leavening agent produces the carbon
dioxide gases that cause the dough to rise.
http://www.foodworks-intl.com/page47_baking_ingredients_function.htm
http://www.recipetips.com/kitchen-tips/t--657/ingredient-functions.asp

Sugar- Sugar is a vital component in the chemical process that takes your recipe from
batter to baked good. It is used to have the biscuit some sweet flavor in it and in other
pastry they preferred it being caramelized.
http://www.craftsy.com/article/baking-with-sugar

https://www.google.com.ph/search?
q=sugar+structure&biw=1366&bih=667&tbm=isch&tbo=u&source=univ&sa=X&sqi=2
&ved=0CBoQsARqFQoTCKnc4JChjcgCFQEfpgoduTQD3g#tbm=isch&q=table+sugar+
structure&imgrc=mKkQ3OU62Da0eM%3A

Cocoa mass- It is the unsweetened powder made from the leftover chocolate liquor that
has had the cocoa butter removed. The chocolate liquor is made from cacao beans and
about 75% of it is extracted as cocoa butter and the remainder is dried and ground into
cocoa powder. Cocoa powder is used to add chocolate flavoring to baked goods.
http://www.recipetips.com/kitchen-tips/t--657/ingredient-functions.asp
https://www.google.com.ph/search?
q=chemical+formula+for+cocoa&biw=1366&bih=667&source=lnms&tbm=isch&sa=X
&sqi=2&ved=0CAYQ_AUoAWoVChMIrIP7toWSyAIVARmOCh2Iqwt2#imgdii=qO28
qfcbfGieNM%3A%3BqO28qfcbfGieNM%3A%3BtIR0Ifnb0XDpDM
%3A&imgrc=qO28qfcbfGieNM%3A

Vegetable oil- Bakers or manufacturers uses this to prevent the development of gluten in
the dough since biscuits and pastry are made with “shortening “.
http://www.oilsfats.org.nz/library/the-role-of-fats-in-baking/

http://www.docbrown.info/page04/OilProducts14.htm