10

Technical-Vocational
Education (TVE)
Bread and Pastry Production
Quarter 1 – Module 3:
Baking Ingredients and
Substitutes
TVE – Bread and Pastry Production (BPP) 10
Alternative Delivery Mode
Quarter 1 – Module 3: Baking Ingredients and Substitutes
First Edition, 2020

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Published by the Department of Education – Schools Division Office of Makati City

OIC-Schools Division Superintendent: Carleen S. Sedilla CESE
OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

Development Team of the Module

Writer: Ma. Teresa G. Romero LPT

Editor: Lizel G. Serdan LPT

Reviewer: Celedonia T. Teneza EdD

Layout Artist: John Luis G. Manalo LPT

Management Team:
Angelita S. Jalimao
Chief Education Supervisor, Curriculum Implementation Division

Neil Vincent C. Sandoval

Education Program Supervisor, LRMS

Celedonia T. Teneza EdD

Education Program Supervisor, EPP/TLE/TVL

Printed in the Philippines by the Schools Division Office of Makati City

Through the Support of the City Government of Makati (Local School Board)

Department of Education – Schools Division Office of Makati

Office Address: Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212
Telefax: (632) 8882-5861 / 8882-5862
Email Address: makati.city@deped.gov.ph

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 What I Need to Know

This module includes information and activities to develop desirable values, skills
and understanding through helpful techniques and guidelines on different baking
ingredients and its substitution.
This module is composed of one lesson, namely:
• Baking Ingredients and Its Substitution
After going through this module, you are expected to:
1. Identify and discuss the major ingredients in baking and its:
A. Definition
B. Kinds
C. Characteristics
D. Uses and
E. storage
2. Answer the activities accurately

What I Know

Direction: Multiple Choice. Choose the letter of the best answer.

1. What kind of sugar is primarily used in preparing icing?

A. Brown sugar B. Confectioner’s C. Granulated sugar D. Refined sugar
2. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in
baked products?
A. Baking powder B. Flour C. Shortening D. sugar
3. Which of the ingredients is an example of a physical leavening agent?
A.air B. Baking powder C. Baking soda D. yeast
4. Which of the following ingredients is usually used in dough that gives better taste
and flavor?
A.butter B. Compound Lard C. Edible tallow D. Vegetable oil
5. This flour is 7-9% protein content and made from a soft wheat flour.
A. All purpose flour B. Bread flour C. Cake flour D. soft-flour
6. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter B. Cream C. Crust D. Dough
7. This flour has a strongest gluten strength.
A. All purpose flour B. Bread flour C. Cake flour D. Hard flour
8. This shortening is made from the fat of pork.
A. Butter B. Lard C. Margarine D. Oil
9. Which of the following ingredients is added to make a bread product double in size?
A.Cream of tartar B. Leavening agent C. sugar D. spices
10. This is the cheapest ingredient in baking.
A.Oil B. Milk C. Water D. vanilla
11. This leavener is also called sodium bicarbonate.
A. Cream of tartar B. Baking powder C. Baking soda D. Yeast
12. This ingredient increase richness and nutritive value of the baked product.
A. Milk B. Oil C. Vanilla D. Water
13. This is also known as table sugar or refined sugar.
A. Brown sugar B. Confection sugar C. Muscovado D. Regular sugar
14. This is also called General Purpose flour or Family flour.
A. All Purpose flour B. Bread flour C. Cake flour D. Soft flour
15. Which of the following ingredients is added to double the size in baking?
A. Cream of tartar B. Leavening agent C. sugar D. spices

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 Module
Baking Ingredients and It’s
3 Substitution

Do you know that when baking ingredients are put together, they react
differently with one another? Each baking ingredients has a role to play in the quality
of cake or cookie that you make. Each baking ingredient influences the volume, the
color, the texture, and the flavor of any cake, bread, or cookie that is baked. In this
module you will learn more about this. This will help you greatly in determining what
kind of ingredients to use, how much to use, and how to use each.

What’s In

Name that Goods. Direction: Name at least 3 product brands that you’ve already known
or eaten.

1.Cookies _______________ 3. Cakes _______________

________________ _______________
________________ _______________
2.Bread ________________
________________

What’s New

Baking relies on the chemistry of carefully considered and properly measured

ingredients to create culinary magic: light-as-air biscuits, chewy cookies, flaky
crusts and moist cakes. Besides good measuring spoons, the key to baking success
is fresh, good-quality ingredients. With this guide, you'll be ready to stock your
pantry and bake like a pro.

What is It

Major Ingredients in Baking

FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.

However, flour also can be made from many other grasses and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
Types of Flour

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Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content,
and has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture
is desired.
Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry
location. The original paper packaging used for many types of flour is good
for long term storage as long as the package has not been opened. Once
opened, the shelf life decreases. Many types of flour are now marketed in
resalable plastic bags that increase shelf life.
Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption
SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or

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as refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is
added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.
Effects of Sugar in Baking
1. increases dough development
2. makes the color of the crust richer
3. improves the nutritive value, flavor and aroma of the product
4. makes the bread more tender
5. increase the volume of the loaf
6.serves as food for the yeast
7.contributes to moisture content of baked products, increasing its
8. storing quality
9. acts as creaming agent
EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the
yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.
They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or expense.
Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6.Egg whites are used to make meringues.
SHORTENING
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
mixing so that gluten is shortened and makes the product tender.
Kinds of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should
not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 %
water and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85

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percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted
during the manufacturing of chocolate and cocoa powder. It gives
chocolate its creamy, smooth, melt-in-your-mouth texture.
Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.
LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the
presence of moisture, heat, and others, the leavening agent reacts to
produce gas (often carbon dioxide) that becomes trapped as bubbles within
the dough. When a dough or batter is baked, it "sets" and the holes left by the
gas bubbles remain. This is what gives breads, cakes, and other baked
goods to rise and increase in volume.
Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures or
compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leaveners that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
salt which is a by-product of the wine-making industry. It is used in
the whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism, neither plant nor
animal. Yeasts belong to a separate kingdom in taxonomy, the fungus
kingdom. Leavening with yeast is a process based on fermentation, the
process of converting sugar to alcohol and to carbon dioxide.
Types of Yeast
1. Dry or granular
2. Compressed or cake type
3. Instant
LIQUID INGREDIENTS
Liquid ingredients provide 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 the kneading of
dough.
The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolves all
other ingredients in batter and in dough to form smooth, workable mixture. In
that way, water acts as a binding agent for any baked products.
B. Milk and Other Dairy Products
Milk and cream, like water, moisten dough and batters. Unlike water,
they add a slight flavor to the final baked good and increase its richness. Milk
and cream also create a fuller, moister texture in baked goods and help them
brown on the surface. They also contribute to the nutritive value of baked
goods.
1. Types of Milk Used in Baking

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 • fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk
2. Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increase softness of baked goods
• acts as a strengthener when mixed with flour, because it helps in the
formation of gluten, which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color
Minor Ingredients in Baking
They are not as important as the major ingredients in baking but they are
essential in attaining the sensory qualities of baked products. They are used in small
quantity, but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked
goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa

What’s More

True or False. Direction: Write True if the statement is correct and False if it is not
correct. Use another sheet of paper for your answer.
__________1. Flour helps from the structure of the dough.
__________2. The kind of flour used affects the texture and structure of the bread.
__________3. Air and steam is also a leavening agent.
__________4. Leavening agent releases oxygen.
__________5. Butter is a type of fat.

What I Have Learned

Classifying Ingredients. Direction: Group the following ingredients according to their

classification. Write each word in the appropriate box.

Flour Shortening Leavening Agent Minor Ingredients

oil baking soda vanilla cocoa Lard

Salt butter bread flour yeast all purpose flour

Cake flour baking powder

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 What I Can Do

At home. How would you keep or store the ingredients listed inside the box? Use
another sheet of paper for your answer.

1. Sugar -

2. Flour -

3. Milk (condensed or evaporated) -

4. Eggs -

5. Oil -

Assessment

Direction: Multiple Choice. Choose the letter of the best answer.

1.Which of the following ingredients is usually used in dough that gives better taste
and flavor?
A.butter B. Compound Lard C. Edible tallow D. Vegetable oil
2.Which of the ingredients is an example of a physical leavening agent?
A.air B. Baking powder C. Baking soda D. yeast
3. This shortening is made from hydrogenated vegetable oil.
A. Butter B. Lard C. Margarine D. Oil
4. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. Batter B. Cream C. Crust D. Dough
5. This ingredient increase richness and nutritive value of the baked product.
A. Milk B. Oil C. Vanilla D. Water
6.This flour is 7-9% protein content and made from a soft wheat flour.
A. All purpose flour B. Bread flour C. Cake flour D. soft-flour
7. This flour has a strongest gluten strength.
A. All purpose flour B. Bread flour C. Cake flour D. Hard flour
8. Which of the following ingredients is added to make a bread product double in size?
A.Cream of tartar B. Leavening agent C. sugar D. spices
9. Which of the following ingredients is usually used in dough that gives better taste
and flavor?
A.butter B. Compound Lard C. Edible tallow D. Vegetable oil
10. This is the cheapest ingredient in baking.
A.Oil B. Milk C. Water D. vanilla

Additional Activities

Who Am I. Identify what ingredient are being asked in the statement. Use another sheet
of paper for your answer.

1. I release gases, usually carbon dioxide. My other name is Bicarbonate soda. Who am
I? ____________________________________________________________________

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2. You like me to eat in the morning. In baking, I bind all the ingredients together. Who
am I? ______________________________________________________________________
3.I’m sweet and white. You always use me to sweeten your drinks at home. Who am I?
___________________________________________________________________________

4. I came from the fat of pork. Who am I? _______________________________________

5. I am the combination of baking soda and acid salt. Who am I? ________________

Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education - Schools Division Office of Makati City

Gov. Noble St. , Brgy Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212

Telefax: (632 8882-5861 / 8882-5862

Email Address: makati.city@deped.gov.ph