25 Questions

My main question for this research paper is: "What are healthier ingredient alternatives that work in baking?" Hopefully answering these next 25 questions will lead me down the path to success on this paper!
1. What are the types of flours & their benefits?
2. What properties does applesauce have that makes it a substitute for oil?
3. Why are riper bananas better for baking?
4. What is the difference between using eggs and egg whites?
5. What is the half & half rule and is it worth the health benefits?
6. What ingredients can NOT be substituted?
7. What properties of Greek yogurt allow it to be subbed in for so many different ingredients?
8. Is homemade buttermilk (milk & vinegar) better for you than store bought?
9. In general, how is taste affected when using substitutes?
10. Is changing brand types of ingredients an effective way to make baked goods healthier?
11. Differences between baking with granulated sugar and liquids(agave, maple syrup, or honey)?
12. What are the types of milks & their benefits?
13. How does baking substitutions help people with allergies?
14. Are there any companies that utilizes healthier substitutions?
15. How do you make homemade oat flour?
16. How is can protein powder be used in place of flour?
17. What can coconut oil replace? (liquid or gel-like)
18. Does subbing ingredients lower calorie count or just up nutritional value?
19. Did these baking substitutions come from vegans changing recipes to fit their diets?
20. What is xylitol and how is it used in baked goods?
21. Is Splenda actually a better alternative for sugar? (Because of all the chemicals)
22. When substituting ingredients does the tempature need to be adjusted?
23. Health difference between butter & Smart Balance butter substitute?
24. When substituting ingredients does the baking time need to be adjusted?
25. Is using extracts a healthy way to add flavor to baked goods?

EDIT: 26. Are flax eggs better for your health than regular eggs?