Technology and Livelihood Education 7

Module 2: Basic Ingredients in Bread and Pastry

 Good quality bake products defend on the quality of the ingredients you
use. Freshness of the ingredients is the most important contributor to produce
good baked products. It is important that you understand the composition,
properties and functions of each baking ingredients such as flour, liquid, sugar,
eggs, leavening, and shortening before you can bake your favorite pastry and
bread.

What I Need to Know

After going through this module, Grade 7 students are expected to:
1. Identify the basic ingredients in bread and pastry,
2. select the right ingredients for every recipe, and
3. share ideas on tried and tested ingredients for certain recipe.

What I Know

TRUE or FALSE

Directions: Write letter T if the statement is correct and letter F if the

statement is wrong.
__________________1. Flour is primary ingredients of most baked products.
__________________2. All-purpose flour cannot be used for any type of baked
products
__________________3. Butter comes from animal or vegetables fat.
__________________4. Leavening agent is a substance which produces gas
when mixed with other ingredients.
__________________5. Sugar gives sweetness and flavour to baked products.
__________________6. Regular white sugar also called table sugar.
__________________7. Baking powder are also called “Sodium Bicarbonate”.
__________________8. Eggs perform many functions in the production of baked
products.
__________________9. Oil comes from vegetables, nut or seed sources.
__________________10. Liquid ingredients is important for hydrating protein,
starch and leavening agents.

What’s In

IDENTIFICATION
Direction: List down the following needed in each number.

1 – 5 List 5 baking ingredients you know.

1. ________________________________________________________________
2. ________________________________________________________________
3. ________________________________________________________________
4. ________________________________________________________________
5. ________________________________________________________________

6 – 7 Give the roles of each ingredients in baking.

 6. ________________________________________________________________
7. ________________________________________________________________
8. ________________________________________________________________
9. ________________________________________________________________
10. ________________________________________________________________

What’s New

Direction: The picture below consist of different kinds of baked products,

identify at least (5) baking ingredients used to baked the product in the picture.
Write your answer on the space below.
 1. _____________________
2. _____________________
3. _____________________
4. _____________________
5. _____________________

What is It

Baking Ingredients in Bread and Pastry Making

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 basic ingredients in
bread and pastry. It contains
substance which from the
structure of the bread. When water
is mixed with flour, a substance
gluten is formed from the protein of
the flour. Gluten helps the dough
to rise and set firmly. During baking, the water trapped in the strands of
gluten turns into steam, while the air which has been incorporated into
 the dough expands. At the same time, the high heat of the oven also
causes the gluten to set a fairly rigid structure.
There are the different types of flour such as:
A. Bread flour- contains high protein appropriate in making quick breads
such as muffin, biscuit, etc.
B. All-purpose flour- can be used for any type of baked products.
C. Cake flour- contains low protein appropriate in making chiffon cakes,
shortened cakes etc.

2. LEAVENING AGENTS
A leavening agent is a substance which
produces gas when mixed with other
ingredients, causing the mixtures to rise such
as yeast, baking powder, and baking soda.

Kinds of leavening agents

A. Yeast (biological yeast)- it is, a living

plant that grows with water and
food, that is, carbohydrates such as
flour and sugar. As it grows, fermentation occurs, giving off carbon
dioxide gas. It is this bubble of gases that stretch and raise the dough.
B. Baking soda or Sodium Bicarbonate- When combined with moisture and
acid (vinegar, lemon, yogurt, buttermilk, or lemon juice), it produces
bubbles of carbon dioxide that expand under oven temperatures, causing
baked goods to rise. The reaction begins immediately upon mixing the
ingredients, so when recipes call for baking soda, bake them immediately
to prevent the escape of gas or else they will fall flat.
C. Baking powder- this is a chemical leavener like baking soda. It consist of
baking soda and an acid salt. Flour or starch is added to stabilize the
mixture. It is used foe cakes and pastries.
3. FATS
Fat contributes flavor and color to
cakes and pastries. 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).

Kinds of Fats
A. Butter- Made out of fatty milk protein. It can be salted or unsalted. Good
source of flavor and melting quality so these are good for pastries and
cakes
B. Margarine- Made from various hydrogenated vegetable or animal fats,
with flavorings emulsifiers, coloring agents and other ingredients. Baker’s
margarine (bar margarine) are very similar in characteristic and function
to butter Pastry margarine (in containers) are tougher and more elastic
and are used for dough or pastries.
C. Oil- Comes from vegetable, nut or seed sources. It is liquid fat. 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.
D. Lard- Comes from the side part of the hog. Are commonly used in making
flaky crust for pies.
E. Shortening- Group of solid fats, usually white and tasteless, and
especially formulated for baking.
Used for flaky products such as
pie crusts and biscuits
4. LIQUID INGREDIENTS
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.
Kinds of Liquid Ingredients
A. Water
B. Milk and creams- Fresh whole milk is the form of milk most commonly
referred to in recipes. Evaporated milk is milk with about 60% of water
removed. It can be diluted with equal amount of water when used in
baking. Contributes water, fats, nutrients and flavor.
C. Juice- Usually fresh fruit juices. Adds flavor and color. Best used in
recipes with baking soda as leavening.
5. SUGAR or SWEETENER
Sugar fives sweetness and
flavor to baked products. It is
responsible for making the
cake tender and finer in
texture. This is because it
hinders the hydration of flour
necessary in the development of
gluten.

Kinds of sweetener
A. Granulated or Refined cane sugar - Regular white sugar also called
table sugar. Caster sugar has finer granules while sanding sugar has
coarser granules than regular white sugar. Finer granulations are
better for mixing dough and batters because they dissolve relatively
quicker. Sanding sugar is good for sprinkles on top of cakes and
cookies and for syrups.
B. Confectioner or powdered sugar- Sugar ground to a fine powder mixed
with a small amount of starch, also called icing sugar. Used in icings,
toppings, cream fillings, dusting.
 C. Brown Sugar- the darker color has more impurities, it contains small
amount of glucose and fructose. Contains a little amount of molasses
and the natural fibers of the sugar cane. 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.
6. EGGS
Egg is the emulsifier of fat and liquid. Through its yolk, the batter is made
finer and lesser in fats thus, enchanting the volume and texture of the
baked products.

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).
 What’s More

A. CATEGORIZING BAKING INGREDIENTS

Direction: Categorize the following baking ingredients if they are liquid or solid. Write
solid ingredients in first column and liquid ingredients in second column. Choose your
answer inside the box.
Margarine Lard Fruit Juices Milk
Sugar Oil Baking Powder Confectioner sugar
Chocolate Brown Sugar

SOLID LIQUID

B.

LET’S BAKE
Direction: Complete the chart below by giving the baking ingredients needed to
bake the product on the first column.

Bread & Pastry Leavening Sugar/

Flour Fats Liquids Eggs Flavorings
Product Agent sweetener
Pandesal Eggs

Pancake Eggs
 Broas Eggs

Chiffon Cake Eggs

Monay Eggs

What I Have Learned

Baked products are made from flour, fats, sugar, eggs, water or milk, and
leavening. Good quality of baked products depends on the quality of the
ingredients you use.
 What I Can Do

Answer the following questions.

1. Where does good quality of baked products emanate? Elaborate?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2. What are the basic ingredients of bread and pastry products? Identify
each.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

3. How should pastry product be asses?

___________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
 Assessment

Direction: Identify the following baking ingredients. Write your answer on the
space provided before the number.
_____________________1. Primary ingredients of most baked products.
_____________________2. Come from hard wheat and have high protein content.
_____________________3. These may come from animal or vegetables fat.
_____________________4. Enhances flavors and sweetness of other ingredients.
_____________________5. Flour that made from a finely rice milled.
_____________________6. Regular white sugar also called table sugar.
_____________________7. Also called “Sodium Bicarbonate”.
_____________________8. Perform many functions in the production of baked
products.
_____________________9. Comes from vegetables, nut or seed sources.
_____________________10. Important for hydrating protein, starch and leavening
agents.
 Additional Activities

Collect and Analyze

Direction: Collect at least two wrappers of baked products that you can buy in a
grocery store. Locate the list of ingredients in the wrapper or food label. Write on the
space below the ingredients listed in the food label in consecutive order.
 Answer Key

WHAT I KNOW WHAT’S MORE

1. T SOLID
2. F Margarine
3. F Sugar
4. T Lard
5. F Baking powder
6. T Confectioner sugar
7. T LIQUID
8. T Oil
9. T Fruit juice
10. T Milk
ASSESMENT
1.flour
2. whole wheat flour
3. lard
4. salt
5. rice flour
6. refined sugar
7. baking soda
8. egg
9. oil
10. liquid ingredients