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Technology and
Livelihood Education
Home Economics
(Bread and Pastry Production)
Quarter 1 Week 2
Preparing and Producing Bakery Products

NAME:_______________________________________
SECTION: ______________________________
SUBJECT TEACHER: ARLICE MAE D. LLERA
SCORE:________________________________

Lesson Major and Minor Ingredients

2 in Baking
 In baking, the most important ingredients are called major ingredients, where in these
ingredients are primarily responsible for the characteristic appearance, texture and flavour of most
bakery products. Minor ingredient on the other hand, are effective in modifying the quality of the
baked products.
This module will give you knowledge of different bakery products and provide you hands-on
experience in baking, from the basic biscuits to the more complex cookies, muffins, and breads. It
gives more knowledge and skills in baking even at home.

What I Need to Know

At the end of this lesson, the learner should be able to;

Identify the major and minor ingredients used in baking and determine its uses
according to recipe or production requirements.

Pretest

Direction: Answer the following to test your stock knowledge. Encircle your answers.
1. It is mainly made up of cereal grains or other root crop products used in baking.
a. sugar c. milk
b. flour d. oil

2. Which of the following is most important ingredient that is considered as strongest gluten
strength?
a. bread flour c. cake flour
b. all-purpose flour d. Soft flour

3. Which of the following is considered as complete protein that contains amino acids?
a. eggs c. milk
b. oil d. sugar

4. It is a fat which when added to flour mixtures increases its tenderness.

a. milk c. eggs
b. shortening d. sugar

5. Which of the following is a cheapest ingredients in baking?

a. milk c. water
b. shortening d. sugar

6. Which of the following contains more gluten?

a. flour c. milk
b. sugar d. shortening

7. Which of the following is NOT a minor ingredients in baking?

a. flavoring c. wines
b. salt d. milk

8. Which of the following is classified as chemical leaveners?

a. cream of tartar c. milk
 b. instant yeast d. oil

9. The biological leavener is come from,

a. plant and animal c. plastics
b. nonliving things d. metal

10. Which of the following is NOT a dairy products?

a. oil c. milk
b. cheese d. cream

What’s New

The next topic that we are going to tackle today is the major and minor ingredients in baking.
Let’s learn how these ingredients are important in baking.

What Is It

The major ingredients in baking are:

1. FLOUR
Flour is the most essential ingredient in baking. It is mainly made up of wheat and
cereal. There are different types of flour namely:
 Hard flour/ Bread flour – usually contain high gluten with 12 to 14 % protein content.
 All - purpose flour – contains 10-11% protein content and is made up of hard and
soft flour combination.
 Soft flour – low in gluten with finer texture.
 Cake flour – contains 7 -9% protein content and is made of soft wheat flour. It is
good in baking cakes and cookies.

2. SUGAR
It is the generic name for sweet-tasting soluble carbohydrates. Examples are table
sugar, granulated sugar or regular sugar which are referred as sucrose. They are the
easiest to digest among all carbohydrates.
There are types of sugar namely:
 Regular granulated sugar or white sugar – it is also known as refined
sugar or table sugar.
 Confectioner’s sugar or powdered sugar –it is a pulverized granulated
sugar.
 Brown sugar – contains a small amount of molasses. It also contains
caramel, mineral matter and moisture.

3. EGGS
Eggs are considered a complete protein containing amino acids that a human body
needs to build other proteins for the body.

4. SHORTENING
 It is any fat which when added to flour mixtures increases tenderness. Examples are the
following: oil, butter, margarine, lard, cocoa margarine.

5. LEAVENING
Leavening agents are gases that cause the dough to rise. In the presence of moisture,
heat and others, the leavening agents reacts to produce gas often Carbon dioxide that
becomes trapped as bubbles within the dough, that makes the bread, cakes and other
baked products to rise that causes to increase its volume.

These are the classification of Leavening Agents:

 Chemical Leaveners- it is a chemical mixtures or compounds that release

gases, like CO2. It is used in quick bread, cakes and cookies.

Examples are:

a. Baking Soda- known as Sodium Bicarbonate

b. Baking Powder-combination of baking soda and acid salt
c. Cream of Tartar-known as tartaric acid for whipping egg

 Biological Leaveners- this includes yeast, a living organism neither plant or

animal.

Types of Yeast

a. Dry or Granular
b. Compressed or Cake type
c. Instant

6. LIQUID INGREDIENTS
This ingredients gives moisture to rehydrate and activate the yeast and bring together
the flour and any other dry ingredients to make the dough. It also improves the formation of
gluten strands during kneading of dough.

These are some types of the liquid ingredients used in baking:

A. Water- the simplest liquid used in baking. Be sure to have the right amount of water just
enough to dissolve other ingredients to have better quality product.

B. Milk and other Dairy Products- milk , cream and other liquid ingredients add a slight
flavor to the final baked products and increase its richness.

Types of Milk Used in Baking

 Fresh milk or whole milk
 Evaporated milk
 Condensed milk
 Skimmed milk
 Powder or dry milk

The Minor Ingredients in Baking

They are not as important as the major ingredients in baking, but they are essential in attaining
the quality of baked products, they are in small amounts but it enhanced the flavour and texture of
your baked products.
 Flavoring
 Vanilla
 Salt
 Spices (cloves, cinnamon, mace, nutmeg)
 Wines
 Coffee
  Chocolate and cocoa

What’s More
Exercises

Direction: Write true if the statement is true and false if the statement is false. Write your answer on
the space provided.

1. Water is considered the cheapest liquid needed in baking._________

2. Milk and cream add flavour to the final baked good and can increase its richness.____
3. Liquid ingredients improves the formation of gluten strand during kneading of dough.__
4. Milk in baking decrease nutritive value of baked products._______
5. Milk product includes skimmed milk, condensed milk, and evaporated milk._____

What I Have Learned

Do this simple activity.

Direction: Fill in the blank. Complete the statement.
One of the main ingredients in baking is__________ and is most commonly made from wheat,
however, it can also be made from many other grasses and non-grain plants like rye, barley maize,
rice potatoes and other food. _______________ is also one of the most essential ingredients in
baking which is a sweet and soluble organic compound that belongs to the carbohydrate group of
food and the simplest to digest among all carbohydrates. Other major ingredient includes
______________ which are considered a complete protein, containing all the essential amino acids
humans use to build other proteins needed by the body. _______________________ is another
major ingredient that is any fat, which, when added to flour mixtures increases tenderness. Examples
of this are oil, butter margarine, lard, and cocoa butter. The next major ingredient is
___________________ which causes the dough to rise. In the presence of moisture, heat and
others, this ingredient reacts to produce ___________ that becomes trapped as bubbles within the
dough. The last major ingredient which improves the formation of _____________ strands during the
kneading of dough is the _________________________. This provides ___________ to rehydrate
and activate the yeast and bring together the flour and any other dry ingredients to make
the_______________.

Assessment
Direction: Identify the following as major or minor ingredient. Write M if it is major ingredient and m if
it is minor.
1. Lard 8. Confectioner’s sugar
2. Vanilla 9. water
3. Salt 10. flour
4. Flavoring 11. spices
5. Egg 12. coffee
6. Milk 13. Baking soda
7. Cream of Tartar 14. Baking powder
15. Yeast

Additional Activities

Direction: Give what is being asked in the following:

A. Major ingredients in baking. 6 items

1.

2.

3.

4.

5.

6.

B. Minor ingredients in baking. 4 items

1.

2.

3.

4.

C. Classification of leavening agents. 2 items

1.

2.