Week 5: Prepare Baking Products

WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS
PREPARE BAKING PRODUCTS

5
Learner’s Name: _ _ _
Grade Level/Section: ___
Date:
Parent Name and Signature:___________________________________________
I. INTRODUCTORY CONCEPT:
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 butter 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.
II. LEARNING COMPETENCY:
LO. Select, measure and weigh required ingredients according to recipe or

production requirements
LEARNING OBJECTIVES:
1. Differentiate the classification of leavening agents.
2. Identify the types chemical leaveners and biological leaveners
BREAD AND PASTRY PRODUCTION 1

LEARNING INFORMATION
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.
A. 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 are

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 leavener 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
 Dry or Granular Yeast - provides ultimate baking activity in all yeast doughs, from low sugar to
highly sweetened breads.
 Compressed - is a fresh cream yeast that has been drained from most of its water and
compressed into small blocks.
 Instant Dry - is also known as “fast rising” or “fast acting”, can shorten the rising time in
traditional baking by as much as 50%. Suitable for recipes using traditional and bread machine
baking method.
3. Physical Leaveners
There are two types of physical leaveners: air and steam.
a. Air is often incorporated into batters when butter and sugar are creamed together. Briskly
whisking butter (or another solid fat) with sugar traps small pockets of air within the fat. Air
can also be used as a leavener when whipping egg whites or cream. In both instances,
the air becomes trapped within a protein matrix in the cream or egg whites, causing
expansion. On a smaller scale, sifting flour also traps a small amount of air and can offer a
minimal level of leavening action.
b. The second physical leavener is steam. When water converts to steam, the volume increases
by approximately 1,600 times its original size. When moist batters are introduced to high
temperatures, the liquid in the batter rapidly transforms into steam. The steam becomes
trapped within the batter, which solidifies as it is baked. Steam is used as a leavener in foods
such as popovers, cream puffs, and pie crusts.

III. ACTIVITIES:
ACTIVITY 1 CLASSIFY ME!
Direction: Classify the leavening agents according to its type. Choose your answer from the
words listed below.
Air Baking Soda Active Dry Instant Dry

Steam Baking Powder Compressed
Chemical Leavening Agent Biological Leavening Agent( Yeast) Physical Leavening Agent
ACTIVITY 2 GUESS ME!

Direction: Fill in the blank by writing the correct answer from choices inside the box.
Instant Yeast Dry or Granular Cream of Tartar

Baking PowderBaking soda
1. The ___is also known as bicarbonate of soda, or sodium bicarbonate. It is a

chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon
as it comes in contract with batter in dough.
2. The combination of baking soda and acid salt is ________.
3. The tartaric acid and is a fine white crystalline acid salt which is a by-product of wine-making
industry. It is used in the whipping of egg whites to stabilize them to allow them to reach volume
is __________.
4. The _______provides ultimate baking activity in all yeast doughs, from low sugar
to highly sweetened breads.
5. The _________is also known as “fast rising” or “fast acting”, can shorten the rising
time in traditional baking by as much as 50%. Suitable for recipes using traditional and bread
machine baking method.
ADDITIONAL ACTIVITY:
Watch a video about leavening agents. From the video you watch, write down the types
of leavening agents and its uses https://youtube.com/watch?v=ATvQWju8wj4&feature
CONGRATULATIONS!
You made it with flying colors. Good luck on the next lesson

IV. REFLECTION:
Why should we do differentiation of the classification of leavening agents?
How do we Identify the types chemical leaveners and biological leaveners?
V. REFERENCES
SLM TECHNICAL-VOCATIONAL-Livelihood Home Economics Bread and Pastry Production Manual
Page 14
LAS DEVELOPMENT TEAM

JOCELYN B. BOBIER - Writer - San Isidro National High School
KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

V. ANSWER KEY:
Activity 1 CLASSIFY ME!
Chemical Leavening Biological Leavening Agent( Yeast) Physical Leavening Agent

Agent
Baking Powder Active dry yeast Air
Baking Soda Instant dry yeast Steam
Compressed yeast
Activity 2 GUESS ME!

1. Baking soda 2. Baking powder 3. Cream of Tartar
4. Dry or Granular Yeast 5. Instant yeast

Week 5: Prepare Baking Products

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WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

PREPARE BAKING PRODUCTS

II. LEARNING COMPETENCY:

LO. Select, measure and weigh required ingredients according to recipe or

BREAD AND PASTRY PRODUCTION 1

A. Classification of Leavening Agents

Examples of chemical leaveners are

There are two types of physical leaveners: air and steam.

BREAD AND PASTRY PRODUCTION 2

ACTIVITY 1 CLASSIFY ME!

Air Baking Soda Active Dry Instant Dry

ACTIVITY 2 GUESS ME!

Instant Yeast Dry or Granular Cream of Tartar

1. The ___is also known as bicarbonate of soda, or sodium bicarbonate. It is a

BREAD AND PASTRY PRODUCTION 3

Why should we do differentiation of the classification of leavening agents?

How do we Identify the types chemical leaveners and biological leaveners?

LAS DEVELOPMENT TEAM

BREAD AND PASTRY PRODUCTION 4

Activity 1 CLASSIFY ME!

Chemical Leavening Biological Leavening Agent( Yeast) Physical Leavening Agent

Activity 2 GUESS ME!

BREAD AND PASTRY PRODUCTION 5

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