Impact Of Bread and Pastry Production to Senior High

School Student of
Baclayon High School

THE PROBLEM AND ITS SCOPE

INTRODUCTION
Bread and Pastry Production is one of the specialized subjects under the Technical
Vocational Livelihood (TVL) career tracks. Bread and Pastry Production NC II (also
known as Baking and Pastry Production NC II) is a technical vocational program
that develops the skills of students in preparing and producing bakery/pastry
products, cakes and deserts.
Bread and Pastry Production NC II is a TESDA registered short course that will
provide knowledge and skills in baking. This program includes baking cakes,
bread, and pastries according to the required and relevant standards in the
industry, maintaining cleanliness and food safety should be the top priority.
Bakery is a place where products such as bread, cakes, and pastries are baked or
sold and also called bakeshop. The combination of flour, yeast, water, salt, sugar
are known as the main ingredients of bread that can help us to have a small
bakery and serve to the people. We all know that the bakery products have been
popular around the world and are one of the oldest artificial foods. It started with
a simple biscuit, the common products of bakery and it is also can be different in
their shapes, size, flavor and textures. You can add other ingredients like fruits,
colors or other to improve the flavor of your bread.
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in
Europe revealed starch residue on rocks used for pounding plants. It is possible
that during this time, starch extract from the roots of plant, such as cattails and
ferns, was spread on a flat rock placed over a fire and cooked into a primitive
form of flatbread. Around 10,000 BC, with the dawn of Neolithic age and the
spread of agriculture, grains became the mainstay of making bread.
As a result, bread can be produced very quickly at a low cost to the producer and
consumer. However, there has been criticism of the effect on nutritional value.
Recently, domestic bread machines that automate the process of making bread
have became popular.
The students that are taking this course will be exposed to different tools,
instruments, proper calculation and mensuration and actual preparation of the
actual recipes that are necessary either putting up a specialty store that provides
baked products or performing the task of a baker or bakery aide. This will also be
that they need to strengthen and safe guard before they take the plunge into the
world of work.
This study is designed to know how to enhance the knowledge, skills and attitude
of every students taking Bread and Pastry Production. It has a good impact in our
life especially to the students like Senior High Students that are taking up this
elective course. If you have basic knowledge in baking procedure you can use it to
make business.
The Baking and Pastry program for Senior High School, immerses its students in
the demanding realities of pursuing on many careers in baking industry. The
delicate balance of craft and business necessary for success in your baking career
is developed through rigorous coursework and hand on practice in our top notch
baking facilities. Not only the students will be prepared to bake, teachers will help
the students prepare them for employment and entrepreneurship through honing
their skills through the lens of several pastry chef careers. An education from
Bread and Pastry Production of K to 12 program means a complex understanding
of the industry your entering.
Teachers will help the learners how to acquire the basic necessities and the
means to improve upon them in order to have a better life in the future. Teachers
will teach them like home education, ICT, and agriculture. Students will learn how
to be innovative with current technology so that they can find solutions to
problems they may face in everyday life.
There are so many career opportunities in Bread and Pastry Production, students
in baking program have landed dream jobs in multiple career paths, such as:
cake/wedding designer, food stylist, pastry chef, bakery owner, research and
development pastry chef and many more.
LEGAL BASES

REPUBLIC ACT NO. 10533

AN ACT ENHANCING THE PHILIPPINE BASIC EDUCATION SYSTEM BY
STRENGTHENING ITS CURRICULUM AND INCREASING THE NUMBER OF YEARS FOR
BASIC EDUCATION, APPROPRIATING FUNDS THEREFOR AND FOR OTHER
PURPOSES.

Be it enacted by the Senate and House of Representatives of the Philippines in

Congress assembled:

Section 1: Short Title. This Act shall be known as the "Enhanced Basic
Education Act of 2013".

Section 2 Declaration of Policy. The State shall establish, maintain and support
a complete, adequate, and integrated system of education relevant to the needs
of the people, the country and society-at-large.
Likewise, it is hereby declared the policy of the State that every graduate of basic
education shall be an empowered individual who has learned, through a program
that is rooted on sound educational principles and geared towards excellence, the
foundations for learning throughout life, the competence to engage in work and
be productive, the ability to coexist in fruitful harmony with local and global
communities, the capability to engage in autonomous, creative, and critical
thinking, and the capacity and willingness to transform others and one's self.
For this purpose, the State shall create a functional basic education system that
will develop productive and responsible citizens equipped with the essential
competencies, skills and values for both life-long learning and employment. In
order to achieve this, the State shall:
(a) Give every student an opportunity to receive quality education that is globally
competitive based on a pedagogically sound curriculum that is at par with
international standards;
(b) Broaden the goals of high school education for college preparation, vocational
and technical career opportunities as well as creative arts, sports and
entrepreneurial employment in a rapidly changing and increasingly globalized
environment; and
(c) Make education learner-oriented and responsive to the needs, cognitive and
cultural capacity, the circumstances and diversity of learners, schools and
communities through the appropriate languages of teaching and learning,
including mother tongue as a learning resource.

Section 3 Basic Education. Basic education is intended to meet basic learning

needs which provides the foundation on which subsequent learning can be based.
It encompasses kindergarten, elementary and secondary education as well as
alternative learning systems for out-of-school learners and those with special
needs.

Section 4. Enhanced Basic Education Program. The enhanced basic education

program encompasses at least one (1) year of kindergarten education, six (6)
years of elementary education, and six (6) years of secondary education, in that
sequence. Secondary education includes four (4) years of junior high school and
two (2) years of senior high school education.

The Department of Education (DepEd) issues the enclosed Guidelines

on the Implementation of the Joint Delivery Voucher Program to Senior High
School Technical-Vocational-Livelihood Specializations for School Year (SY) 2020-
2021. This is pursuant to pertinent provisions of Republic Act (RA) No. 10533 or
the Enhanced Basic Education Act of 2013 and RA 11465 or the General
Appropriations Act for Fiscal Year 2020.The guidelines aim to enhance the
capability of DepEd SHSs to implement the TVL Track through partnerships with
institutions, which are equipped with necessary resources (teachers, workshops,
tools and equipment) to carry out the program.
Republic Act (RA) No. 10533 or the Enhanced Basic Education Act of
2013 recognizes the constitutional mandate of the state to “establish, maintain
and support a complete adequate and integrated system of education relevant to
the needs of the people, the country and society at large”.

RA 10533 thus directs the States to “create a functional basic education

system that will develop productive and responsible citizens equipped with the
essentials competencies, skills and values for both lifelong learning and
employment.” To achieve this, the State is further instructed to “broaden the
goals of high school education for college preparation, vocational and technical
career opportunities as well as creative arts, sports and entrepreneurial
employment in a rapidly changing and increasingly globalized environment.”
Pursuant to these mandates, among the hallmarks of the K to 12 Basic Education
Program is the Senior High School (SHS), which provides for a Technical-
Vocational-Livelihood (TVL) Track along with three other Senior High School
Tracks, namely; Academic Track, Sports Track, and Arts & Design Track. The TVL
Track has four strands: Agri-Fishery Arts (AFA), Home Economics (HE), Information
and Communication Technology (ICT) and Industrial Arts (IA) that offer various
specializations.

In RA 10533, it is provided in the transitory provisions that the Department of

Education (DepEd) , Commission of Higher Education (CHED), Technical
Education and Skills Development Authority (TESDA),Technical Vocational
Institutions (TVIs), and Higher Education Institutions (HEIs) shall coordinate closely
with one another to implement strategies to ensure that the academic, physical,
financial and human resource capabilities not only of HEIs, but also of TVIs, are
utilized and not adversely affected. In conjunction, there is a need to address
transitory shortage in workshops, tools, equipment and teachers for the TVL track
in DepEd public Senior High Schools.
Theories

History
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in
Europe and Australia revealed starch residue on rocks used for pounding plants. It
is possible that during this time, starch extract from the roots of plants, such as
cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a
primitive form of flatbread. The oldest evidence of bread-making has been found
in a 14,500-year-old Natufian site in Jordan's northeastern desert. Around 10,000
BC, with the dawn of the Neolithic age and the spread of agriculture, grains
became the mainstay of making bread. Yeast spores are ubiquitous, including on
the surface of cereal grains, so any dough left to rest leavens naturally.
An early leavened bread was baked as early as 6000 BC in southern Mesopotamia,
cradle of the Sumerian civilization, who may have passed on the knowledge to the
Egyptians around 3000 BC. The Egyptians refined the process and started adding
yeast to the flour. The Sumerians were already using ash to supplement the
dough as it was baked.
There were multiple sources of leavening available for early bread. Airborne
yeasts could be harnessed by leaving uncooked dough exposed to air for some
time before cooking. Pliny the Elder reported that the Gauls and Iberians used the
foam skimmed from beer, called barm, to produce "a lighter kind of bread than
other peoples" such as barm cake. Parts of the ancient world that drank wine
instead of beer used a paste composed of grape juice and flour that was allowed
to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The
most common source of leavening was to retain a piece of dough from the
previous day to use as a form of sourdough starter, as Pliny also reported.
The ancient Egyptians, Greeks, and Romans all considered the degree of
refinement in the bakery arts as a sign of civilization.
The Chorleywood bread process was developed in 1961; it uses the intense
mechanical working of dough to dramatically reduce the fermentation period and
the time taken to produce a loaf. The process, whose high-energy mixing allows
for the use of grain with a lower protein content, is now widely used around the
world in large factories. As a result, bread can be produced very quickly and at
low costs to the manufacturer and the consumer. However, there has been some
criticism of the effect on nutritional value.

Types
Bread is the staple food of the Middle East, Central Asia, North Africa, Europe,
and in European-derived cultures such as those in the Americas, Australia, and
Southern Africa. This is in contrast to parts of South and East Asia, where rice or
noodles are the staple. Bread is usually made from a wheat-flour dough that is
cultured with yeast, allowed to rise, and finally baked in an oven. The addition of
yeast to the bread explains the air pockets commonly found in bread. Owing to its
high levels of gluten (which give the dough sponginess and elasticity), common or
bread wheat is the most common grain used for the preparation of bread, which
makes the largest single contribution to the world's food supply of any food.
Bread is also made from the flour of other wheat species (including spelt, emmer,
einkorn and kamut). Non-wheat cereals including rye, barley, maize (corn), oats,
sorghum, millet and rice have been used to make bread, but, with the exception
of rye, usually in combination with wheat flour as they have less gluten.
Gluten-free breads are made using flours from a variety of ingredients such as
almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava.
Since these foods lack gluten, dough made from them may not hold its shape as
the loaves rise, and their crumb may be dense with little aeration. Additives such
as xanthan gum, guar gum, hydroxypropyl methylcellulose (HPMC), corn starch,
or eggs are used to compensate for the lack of gluten.

Properties

Physical-Chemical Composition
In wheat, phenolic compounds are mainly found in hulls in the form of insoluble
bound ferulic acid, where it is relevant to wheat resistance to fungal diseases.
Rye bread contains phenolic acids and ferulic acid dehydrodimers.
Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric
acid glucoside and ferulic acid glucoside, can be found in commercial breads
containing flaxseed.
Glutenin and gliadin are functional proteins found in wheat bread that contribute
to the structure of bread. Glutenin forms interconnected gluten networks within
bread through interchain disulfide bonds. Gliadin binds weakly to the gluten
network established by glutenin via intrachain disulfide bonds. Structurally, bread
can be defined as an elastic-plastic foam (same as styrofoam). The glutenin
protein contributes to its elastic nature, as it is able to regain its initial shape after
deformation. The gliadin protein contributes to its plastic nature, because it
demonstrates non-reversible structural change after a certain amount of applied
force. Because air pockets within this gluten network result from carbon dioxide
production during leavening, bread can be defined as a foam, or a gas-in-solid
solution.
Acrylamide, like in other starchy foods that have been heated higher than 120 °C
(248 °F), has been found in recent years to occur in bread. Acrylamide is
neurotoxic, has adverse effects on male reproduction and developmental toxicity
and is carcinogenic. A study has found that more than 99 percent of the
acrylamide in bread is found in the crust.
A study by the University of Hohenheim found that industrially produced bread
typically has a high proportion of FODMAP carbohydrates due to a short rising
time (often only one hour). The high proportion of FODMAP carbohydrates in
such bread then causes flatulence. This is particularly problematic in intestinal
diseases such as irritable bowel syndrome. While in traditional bread making the
dough rises for several hours, industrial breads rise for a much shorter time,
usually only one hour. However, a sufficiently long rising time is important to
break down the indigestible FODMAP carbohydrates. Some flours (for example,
spelt, emmer and einkorn) contain fewer FODMAPs, but the difference between
grain types is relatively small (between 1 and 2 percent by weight). Instead, 90%
of the FODMAPs that cause discomfort can be broken down during a rising time
of 4 hours. In the study, whole-grain yeast doughs were examined after different
rising times; the highest level of FODMAPs was present after one hour in each
case and decreased thereafter. The study thus shows that it is essentially the
baking technique and not the type of grain that determines whether a bread is
well tolerated or not. A better tolerance of bread made from original cereals can
therefore not be explained by the original cereal itself, but rather by the fact that
traditional, artisanal baking techniques are generally used when baking original
cereals, which include a long dough process.The study also showed that a long
rising time also breaks down undesirable phytates more effectively, flavors
develop better, and the finished bread contains more biologically accessible trace
elements.

Culinary Uses
Bread can be served at many temperatures; once baked, it can subsequently be
toasted. It is most commonly eaten with the hands, either by itself or as a carrier
for other foods. Bread can be spread with butter, dipped into liquids such as
gravy, olive oil, or soup; it can be topped with various sweet and savory spreads,
or used to make sandwiches containing meats, cheeses, vegetables, and
condiments.
Bread is used as an ingredient in other culinary preparations, such as the use of
breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread,
called croutons, are used as a salad topping; seasoned bread is used as stuffing
inside roasted turkey; sweet or savoury bread puddings are made with bread and
various liquids; egg and milk-soaked bread is fried as French toast; and bread is
used as a binding agent in sausages, meatballs and other ground meat products.

Nutritional Significance
Nutritionally, bread is categorized as a source of grains in the food pyramid.
Further, it is a good source of carbohydrates and nutrients such as magnesium,
iron, selenium, B vitamins, and dietary fiber.

Crust
Bread crust is formed from surface dough during the cooking process. It is
hardened and browned through the Maillard reaction using the sugars and amino
acids due to the intense heat at the bread surface. The crust of most breads is
harder, and more complexly and intensely flavored, than the rest. Old wives' tales
suggest that eating the bread crust makes a person's hair curlier. Additionally, the
crust is rumored to be healthier than the remainder of the bread. Some studies
have shown that this is true as the crust has more dietary fiber and antioxidants
such as pronyl-lysine.
Preparation
Doughs are usually baked, but in some cuisines breads are steamed (e.g.,
mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may
be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as
yeast and baking soda are common ingredients, though bread may contain other
ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such
as onion), nuts (such as walnut) or seeds (such as poppy).Methods of processing
dough into bread include the straight dough process, the sourdough process, the
Chorleywood bread process and the sponge and dough process.

Formulation
Professional bread recipes are stated using the baker's percentage notation. The
amount of flour is denoted to be 100%, and the other ingredients are expressed
as a percentage of that amount by weight. Measurement by weight is more
accurate and consistent than measurement by volume, particularly for dry
ingredients. The proportion of water to flour is the most important measurement
in a bread recipe, as it affects texture and crumb the most. Hard wheat flours
absorb about 62% water, while softer wheat flours absorb about 56%. Common
table breads made from these doughs result in a finely textured, light bread. Most
artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads,
the higher water percentages result in more CO2 bubbles and a coarser bread
crumb. 500 grams (1 pound) of flour yields a standard loaf of bread or two
baguettes.
Calcium propionate is commonly added by commercial bakeries to retard the
growth of molds.

Flour
Flour is grain ground to a powdery consistency. Flour provides the primary
structure, starch and protein to the final baked bread. The protein content of the
flour is the best indicator of the quality of the bread dough and the finished
bread. While bread can be made from all-purpose wheat flour, a specialty bread
flour, containing more protein (12–14%), is recommended for high-quality bread.
If one uses a flour with a lower protein content (9–11%) to produce bread, a
shorter mixing time is required to develop gluten strength properly. An extended
mixing time leads to oxidization of the dough, which gives the finished product a
whiter crumb, instead of the cream color preferred by most artisan bakers.
Wheat flour, in addition to its starch, contains three water-soluble protein groups
(albumin, globulin, and proteoses) and two water-insoluble protein groups
(glutenin and gliadin). When flour is mixed with water, the water-soluble proteins
dissolve, leaving the glutenin and gliadin to form the structure of the resulting
bread. When relatively dry dough is worked by kneading, or wet dough is allowed
to rise for a long time (see no-knead bread), the glutenin forms strands of long,
thin, chainlike molecules, while the shorter gliadin forms bridges between the
strands of glutenin. The resulting networks of strands produced by these two
proteins are known as gluten. Gluten development improves if the dough is
allowed to autolyse.

Liquids
Water, or some other liquid, is used to form the flour into a paste or dough. The
weight or ratio of liquid required varies between recipes, but a ratio of three parts
liquid to five parts flour is common for yeast breads. Recipes that use steam as
the primary leavening method may have a liquid content in excess of one part
liquid to one part flour. Instead of water, recipes may use liquids such as milk or
other dairy products (including buttermilk or yogurt), fruit juice, or eggs. These
contribute additional sweeteners, fats, or leavening components, as well as
water.

Fats or Shortenings
Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the
development of gluten in breads by coating and lubricating the individual strands
of protein. They also help to hold the structure together. If too much fat is
included in a bread dough, the lubrication effect causes the protein structures to
divide. A fat content of approximately 3% by weight is the concentration that
produces the greatest leavening action. In addition to their effects on leavening,
fats also serve to tenderize breads and preserve freshness.

Bread Improvers
Bread improvers and dough conditioners are often used in producing commercial
breads to reduce the time needed for rising and to improve texture and volume
and to give antistaling effects. The substances used may be oxidizing agents to
strengthen the dough or reducing agents to develop gluten and reduce mixing
time, emulsifiers to strengthen the dough or to provide other properties such as
making slicing easier, or enzymes to increase gas production.

Salt
Salt (sodium chloride) is very often added to enhance flavor and restrict yeast
activity. It also affects the crumb and the overall texture by stabilizing and
strengthening the gluten. Some artisan bakers forego early addition of salt to the
dough, whether whole meal or refined, and wait until after a 20-minute rest to
allow dough to autolyze.

RELATED LITERATURE
Stacy Hackner (2015)
Bread is at its simplest it is merely a paste of flour meal and water cooked over or
surrounded by heat. More complex breads are leavened it in various ways and
contain salt and other ingredients, particularly fat and sugar. Although bread is
usually thought of as being made from wheat, it can be made from virtually any
grain—rye, corn (tortillas), barley and oats (bannocks), teff (injera), amaranth,
millet, and rice. Only wheat, however, has the gluten that is essential to a risen
loaf, so unless these other grains are mixed with wheat, the loaves will be flat.
Many, such as oat, barley, will be, heavy and dense as well. The kernel of wheat is
the grain used in most breads.

RELATED STUDIES
The basic trends in bread, bakery, and pastry innovation are related to health,
pleasure, and convenience. This article analyzes how culinary trends are
influencing product innovation in bread and similar product. New cuisine and
leading chefs consider bread and bakery not solely a complement to the dishes
served in their restaurants but a fundamental aspect of their innovation offerings.
THE PROBLEM

Statement of the Problem

Many students do not know the impact of the track they’re going to choose
because all they know is what they want to be in the future. Lack of knowedge in
knowing the effect of each course may affect the students to choose what they
want to be. This research aims to guide the students identify their interests and
goals and to help the undecided students see the importance of baking. Knowing
what’s the advantages and disadvantages of Bread and Pastry Production.
“Guide Question”
1.What are the demographic profile of the respondents?
a. Name
b. Grade
c. Gender
d. Age
2. As a Senior High School student of Baclayon National High School what will be
the advantage and disadvantages of taking Bread and Pastry Production as an
elective course?
3. Is Bread and Pastry Production worth to be taking as a course to Senior High
School students?
4. What are the common problem you encounter as a student in taking Bread and
Pastry Production strand?

Significance of the Study

This thesis provides brief description about Bread and Pastry Production, there
facilities experience in the school. The findings of this study will benefit the
following in order to help the researchers gather information about the study:

>Student- This study will serve as a guide to a student to enhance their skills. It
will also help to know what will be the impact of taking this course.

> Teachers- The proposed study will help the teachers with information and
knowledge that will provide activities to enhance and improved the performance
of a student in their skills in Technical Vocational.

> Parents- This proposed study will encourage the parents to check and
monitor their children to ensure the good performance at the school.

> Future Researcher- This study will help the future researcher to guide
them on how to do a research paper.

REFERENCES
https://www.scribd.com/presentation/449446413/IMPACT-OF-BREAD-AND-
PASTRY-PRODUCTION-TO-SENIOR
https://lawlibrary.chanrobles.com/index.php?
option=com_content&view=article&id=81591:republic-act-no-10533-an-act-
enhancing-the-philippine-basic-education-system-by-strengthening-its-
curriculum-and-increasing-the-number-of-years-for-basic-education-
appropriating-funds-therefor-and-for-other-
purposes&catid=2178&Itemid=738#:~:text=Republic%20Act
%20No.-,10533%20%2D%20AN%20ACT%20ENHANCING%20THE%20PHILIPPINE
%20BASIC%20EDUCATION%20SYSTEM%20BY, THEREFOR%20AND%20FOR
%20OTHER%20PURPOSES
https://www.slideshare.net/OdeyemiBayonle/theory-of-baking
https://www.ipl.org/essay/Related-Literature-About-Bread-FKWFUQK6J486
https://www.tandfonline.com/doi/abs/10.1080/15428052.2012.728980
https://www.academia.edu/34922899/
Effectiveness_of_Bread_and_Pastry_Production_in_Senior_High_School_Student
s_in_Prime_Brilliant_Minds_Academy
https://www.studocu.com/ph/document/access-computer-college/information-
technology/chapter-1-final-this-is-a-research-paper/14995716