LEARNER’S PACKET NO.

2
QUARTER 1

Name of Student:
Learning Area/Grade
Level:
Date:
Activity Title:
TVL-HE-BREAD & PASTRY PRODUCTION-GRADE 11/12
WEEK 2
USES AND FUNCTION OF MAJOR BAKING INGREDIENTS

I. INTRODUCTORY CONCEPT

BAKING INGREDIENTS
Baked products are made from essentially the same ingredients – flour, fats, sugar,
eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these ingredients and
preparation methods produce the various general classifications of baked products we see
today.
1. Flour. Flour is the primary ingredient of most baked products because it provides the
structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is
commonly used in baking comes from the wheat grain. There are various kinds of
flour that comes from wheat, but these can be generally classified as ‘strong’ or
‘weak’ flour. This classification is based on the amount of protein present in the flour.
Flour is mostly starch but the protein content (7 to 14%) is important because it
determines the formation of gluten. Gluten determines the shape and texture of the
product

Kinds of Flour Characteristics Function and Proper Storage

Use
a. Whole Wheat It comes from wheat Best used in Must be stored in
Flour grains, contains the whole preparing yeast an airtight sealed
part of the grain including breads like container in a cool
the bran (outer part or whole wheat dry place or in the
cover of the grain), the bread refrigerator.
endosperm (the fruit) and
the germ or the embryo
(the inner part of the whole
grain).
b. Bread Flour It has more gluten strength This is the best Can be stored for
and protein content than choice for yeast several months in a
all-purpose flour. Bread products like cool, dry cabinet, in
flour has 12 to 14% pan-de-sal, pan/ a sealed container
protein. sliced bread, or when tightly
crusty breads wrapped it can

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 and rolls, and reach up to one
buns. year in the freezer.

c. All A combination of soft and This is best for Can be stored

Purpose hard flour. It may be pie crusts, inside the cabinet
Flour bleached or unbleached. It cookies, using an airtight
is one of the most used muffins, container and can
and readily accessible cupcakes, be kept for 6-8
flour. Protein varies from pancakes and months.
8 to 11%. shortened
cakes.

d. Cake Flour A fine-textured, soft-wheat This flour is Can be stored in

flour with high starch excellent for an airtight
content. It has the lowest baking fine- container not
protein content of 7 to 9%. textured cakes exceedingly more
It is chlorinated (a with greater than 6 months.
bleaching process which volume and is
leaves the flour slightly used in some
acidic, sets a cake faster quick breads
and distributes fat more and cookies.
evenly through the batter
to improve texture).

Other kinds of flour

e. Rice Flour Rice flour is made from Can be used as Can be stored in a
finely milled rice. It can be substitute for plastic container
made from either white or wheat flour but and must not be
brown rice. It has 6.5 to the quality of the stored for a long
7% protein, but it does not product may period of time.
form gluten. differ.

2. Liquids. Liquid ingredients are

important for hydrating protein, starch
and leavening agents. Liquids contribute
to the moistness and texture of the
products. Liquids also help in leavening
the product because it turns to steam
and expands during baking.

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 Kinds of liquid Characteristics Function and Use Proper
ingredients Storage

a. Water Physical The Use an

characteristics of daily uses include open
water (temperature, drinking, cooking, container
color, taste, odor and bathing, washing within 3 to 5
etc.) are determined clothes and dishes, days in the
by senses of touch, brushing teeth, refrigerator,
sight, smell and taste. watering the garden, 1 to 2 days
For example, washing pets etc. in a cold
temperature by room, or a
touch, color, floating few hours in
debris, turbidity and a warm
suspended solids by room.
sight, and taste and
odor by smell.
b. Milk and Creams Fresh whole milk is Contributes water, Fresh milk
the form of milk most fats, nutrients and and opened
referred to in recipes. flavor. cans of
Evaporated milk is evaporated
milk with about 60% milk must
of water removed. It be kept
can be diluted with refrigerated
equal amount of in an airtight
water when used in container.
baking.
c. Juice Usually fresh fruit Adds flavor and Store in
juices color. Best used in airtight
recipes with baking container in
soda as leavening. the
refrigerator.

3. Fat. These may come from animal or vegetable fats. It can also be in liquid or
solid form. Fats generally help to tenderize the product and soften the structure,
add moistness and richness, increase keeping quality, add flavor, assist in
leavening when used as creaming agents (Gisslen, 2001).

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 Kinds of Fat Characteristics Function and Proper Storage
Use
a. Butter Made from fatty Good source of Butter must be
milk protein. It can flavor and kept well wrapped
be salted or melting quality inside the
unsalted. so these are refrigerator
good for pastries because it melts
and cakes at room
temperature and
to maintain its
good quality.
b. Margarine Made from various Baker’s Keep well
hydrogenated margarine (bar wrapped in
vegetable or animal margarine) are refrigerator.
fats, with flavorings very similar in
emulsifiers, coloring characteristic Keep in tightly
agents and other and function to closed container
ingredients. butter in a cool, dry, dark
place.

c. Oil Comes from Spreads to the Keep in tightly

vegetable, nut or mixture too closed container
seed sources. It is thoroughly and in a cool, dry, dark
liquid fat. can shorten too place.
much so it is not
commonly used
in cakes but in
pie dough and
some yeast
breads.
f. Lard Comes from the Are commonly Keep in tightly
side part of the hog. used in making closed container
flaky crust for in a cool, dry, dark
pies. place.

g. Shortening Group of solid fats, Used for flaky Keep in tightly

usually white and products such as closed container
tasteless, and pie crusts and in a cool, dry, dark
especially biscuits place.
formulated for
baking.

4. Sugar or sweeteners have differing degrees of sweetness and

come in various forms from powder to crystals to syrups. They
generally add sweetness and flavor, creates tenderness and
fineness of texture (partly by weakening the gluten structure), gives
color to the crust, increases keeping quality (by retaining moisture),
and acts as creaming agent with fats, and provide food for yeast
(Gisslen, 2001).

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 Kinds of Sweetener Characteristics Function and Use Proper
Storage

a. Granulated Regular white sugar Finer granulations

or Refined cane also called table are better for
sugar sugar. mixing dough and
Caster sugar has finer batters because
granules while they dissolve
sanding sugar has relatively quicker.
coarser granules than Sanding sugar is
regular white sugar. good for sprinkles Must be kept
on top of cakes in a plastic
and cookies and sealed
for syrups. container and
b. Confectioner or Sugar ground to a fine Used in icings, stored in a dry
Powdered Sugar powder mixed with a toppings, cream place.
small amount of fillings, dusting.
starch, also called
icing sugar.

c. Brown Sugar (raw The darker color the Used in place of

brown, light more it has impurities. white sugar when
brown, medium It contains small its flavor and color
amount of glucose is desired. It also
brown)
and fructose. It contains a small
contains a little amount of acid so
amount of molasses it can be used with
and the natural fibers baking soda to
of the sugar cane. provide leavening.

5. Leavening Agents. These are responsible for the production and incorporation of
gases during the baking process. This is what makes baked products rise. There are
different kinds of leavening agents. Yeast is a biological leavening agent because it is
a microscopic plant that produces carbon dioxide gas and alcohol in the process
called fermentation. The released gas during fermentation produces the leavening
action. Baking soda and baking powder are chemical leavening agents. These
produce gas from the chemical reactions that occur when there is moisture and an
acidic ingredient.

Kinds of Characteristics Function and Proper Storage

Leavening Use
Agents

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 a. Yeast Available as active dry yeast Fermentation of Yeast must be
or instant yeast. Active dry yeast is important kept in an
yeast consists of coarse in the formation airtight container
oblong granules. Instant yeast and stabilization away from heat
or rapid-rise yeast has smaller of gluten. Thus, it and light.
granules and dissolves faster. is best used for
breads and other
yeast products.
b. Baking Sodium bicarbonate, a fine The fast action of Must be stored
soda white powder that has a chemical in airtight
slightly salty and alkaline taste leavenings makes container to
(mapakla) them very good to maintain
use for cakes, freshness.
cookies, muffins,
and pastries.

c. Baking Mixture of baking soda plus

powder an acid to react with it and
starch to prevent lumping. It is
available as single-acting or
double-acting baking powder.
Single-acting baking powder
requires only moisture to
release gas. Double-acting
baking powder releases gas in
two stages. First, during
mixing then completes the
reaction with the addition of
heat during baking.

6. Eggs. Eggs perform many functions in the production of baked products. They
come in various sizes (small, medium, large, extra-large) and the kinds such as
chicken eggs, duck eggs, and native eggs.

Large and fresh white Protein in eggs Always keep

Fresh white chicken eggs are the contributes to shell intact
eggs standards for baking. structure. and store
They must be clean, in the
fresh-tasting, free of As emulsifier refrigerator.
bad odors, and tastes. (blending or
combining of
substances that are
difficult to blend like
fats and liquid). This
contributes to volume
and texture.
Leavening when egg
whites are beaten, air
is trapped in the foam

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2

 bubbles and expand
during baking.

7. Salt and other Flavorings. Salt enhances the flavors and

sweetness of other ingredients. Salt slows down yeast fermentation
and strengthens gluten structure making it more stretchable
(Lauterbach and Albrecht, 1994). Other flavorings include vanilla,
spices (cinnamon, nutmeg, ginger, etc.) and flavor extracts
(banana essence, pandan flavoring, lemon extract).

II. LEARNING SKILLS FROM THE MELCS/LEARNING COMPETENCIES

LO1. Prepare and Produce Bakery Products

 Select, measure and weight required ingredients according to
recipe or production requirements.

III. ACTIVITIES

Activity 1
Direction: Based on the picture, read and answer the given questions. Write your
answer on your answer sheet.

1. 2. 3.
4.
5.

1. What are the basic ingredients shown?

2. What are the functions of ingredients shown in baking?

Activity 2

Direction: Categorize the following ingredients accordingly. Write F if it is Flour, FT if

it is Fat, S if it is Sugar and LA if it is Leavening Agent. Write your answer in your quiz
notebook.

1. Yeast 6. Butter
2. Margarine 7. Granulated
RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2
3. Baking Powder 8. Bread
4. Confectioner 9. Baking Soda
5. Oil 10. Cake

Activity 3

Tasting Exercises:
Supplies and Materials: Sample Bakery Products Pan-de-sal and Monay or or any
bread which is available in your home.
Procedure:
With the help of your parent or guardian have a tasting exercise. Eat Pan-de-sal and
Monay or any bread which is available in your home. Identify the ingredients used for each
item. Write your answers on your answer sheet.

IV. RUBRICS

For Activity No.3

Use the following Criteria:

SCORE CRITERIA
5 The student has identified 6 or more ingredients with assistance and supervision
of parents or guardians.
4 The student has identified 4 - 6 ingredients with assistance and supervision of
parents or guardians.
3 The student has identified 1 - 3 ingredients with assistance and supervision of
parents or guardians.

V. REFLECTION (40 pts)

1. Why do you need to identify the different kinds of baking ingredients and their
functions?
_____________________________________________________________
__________________________
2. How do you think those ingredients contribute to final baked products?
_____________________________________________________________
__________________________

VI. ANSWER KEY

For Activity No.1

1. Yeast- Fermentation of yeast is important in the formation and stabilization of

gluten.
2. Brown sugar.Used in place of white sugar when its flavor and color is desired.
It also contains a small amount of acid so it can be used with baking soda to
provide leavening.
3. Lard- Are commonly used in making flaky crust for pies.
RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2
 4. Oil- Spreads to the mixture too thoroughly and can shorten too much so it is not
commonly used in cakes but in pie dough and some yeast breads.
5. Egg- Adds flavor, color, and nutritional value.

For Activity No.2

1. LA
2. FT
3. LA
4. S
5. FT
6. FT
7. S
8. F
9. LA
10. F

VII. REFERENCES:

Education, Department of. 2016. "Technical-Vocational Education -Home Economics." In Bread and
Pastry Production Manual 1st Edition, by Department of Education, 11-16. Pasig City:
Department of Education.

Note: Practice Health Protocols at all times.

Prepared by: Validated and Edited by:

MARJORIE E. BASQUINA ALBERT NOLASCO

Reviewed by:
LALAINE V. FABRICANTE
EPS-I

RO_TVL-HE-BPP NC II_Grade 11-12_Q1_LP 2