BREAD AND PASTRY PRODUCTION – GRADE 11

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Semester: 1 Week 7 SSLM No. 7 ELC(s): Prepare Bakery Products

> Objectives:1. Identify the different methods of mixing dough.
2. Discuss the advantages and disadvantages of each method.
Title of Textbook/LM to Study: Bread and Pastry Production LM
Chapter: none Pages: 26 Topic: Methods of Mixing Dough

Let Us Discover

Methods of Mixing Dough

1. Straight dough method - This method combines all the ingredients at one time to make
the dough. The dough is kneaded and set aside to rise.

2. Sponge and dough method - This method mixes part of the liquid, flour, and all of the
yeast to make a soft mixture which is set aside to rise until bubbly. Then, the remaining
ingredients are added and the mixture is treated as straight dough.

3. No-time method – This method is used only in the case of an emergency when the dough
has to be made ready for processing in a short period. Thus, it is used typically in
situations such as machine breakdown or last-minute urgent orders. This method typically
involves straight dough mixing. The dough is made using a much higher quantity of yeast-
almost double the quantity. The dough temperature is also kept relatively higher. This
method combines all the ingredients but needs to add yeast and minimize the sugar. The
dough is kneaded and set aside to rise.

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 .
BREAD MAKING METHODS

Conventional method Straight dough method

Sponge and dough method

Chemical dough development
Method
No –time dough method

Mechanical dough
development Method

Advantages and Disadvantages of Different Methods

Methods Advantages Disadvantage

The process is short Labor intensive
Good quality with a fine structure Skilled bakers needed
Straight Easy planning Intermediate prover required
dough Temperature and humidity
method Less space required
control provers
Fewer bowls needed Less tolerance
More tolerance during processing More bowls are necessary
More space is needed for
A weaker, cheaper flour can be used
storage
Less yeast is required Difficult planning
Sponge and More power and machinery
dough Long sponge fermentation
requirement
method Short processing time
Fermentation is a bowl is very easy
A well-developed gluten
A good taste
Short time processing Need high energy for mixing
Has smooth and dry exterior Higher ingredients cost
No-time Does not have a good bread
method Space requirement is less
aroma
Easy planning Inferior quality

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 Let Us Try

FIND ME
Direction: Encircle the terms used in making bread.

A G S H S D A U S R

M F C B H U U W U G
P O L R I Z O U G P

Y L T O E J B U A Y

W D T B E A T I N G

D I A R N T M U C K

Z N A S U P O I L B

I G E O T L L Y N S
C U T T I N G I N G

X N R Y U I S S K L

S T I R R I N G D V

Let Us Do

FILL ME IN
Direction: Fill in the steps of the given methods of mixing dough. Write your answer
inside the table below.

Straight Dough Method Sponge and Dough No Time Method

Method

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 Let Us Apply

LET ME THINK
Direction: Answer each question in one or two sentences only. Write your answer on the
space provides below.

1. What do you think is the easiest method in mixing dough? Why?

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2. Differentiate the Straight dough, sponge dough, and no time dough method.
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Rubrics

5 3 1
Criteria
Excellent Satisfactory Fair
Relevance of The answer showed Answers showed Answer not
answer to the relevance to the question relevance to the question relevant to the
question with sufficient details but with significant errors question
Organization The answer showed The answer is
The answer stated
and logic of the minor problems in the not clear and
clearly and logically
answer organization or logic organized

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 References

CG TLE Bread and Pastry Production: Code: TLE_HEBP9-12PB-Ia-f

TVL Bread and Pastry Production 11 Self-learning Module. Prepare Bakery Products.
Mayla J. Divinagracia, Imee D. Rafal, Maricel T. Bertulfo pp. 5-15

SSLM Development Team

Writer: Maria Riza B. Morillo
Content Editor: Mayla J. Divinagracia
LR Evaluator: Lezlee G. Agcaoili
Illustrator: None
Creative Arts Designer: Reggie D. Galindez
Educational Program Supervisor EPP/TLE/TVL: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

5 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021