Republic of the Philippines

Department of Education
Region IV-A (CALABARZON)
Division of Cavite
District of Carmona
ANGELO LEVARDO LOYOLA SENIOR HIGH SCHOOL

Comparing the Effect in Texture, Rise, Flavor, and Color of Pan De Sal and Monay Using All-
Purpose and Bread Flour: A Comparative Study conducted by TVL-HE BPP G11 Students of
ALLSHS

BACKGROUND OF THE STUDY

Bread is a staple food in many countries, and its varieties are numerous. Two popular types of bread in
the Philippines are Pan de Sal and Monay, both of which are made from flour, water, yeast, sugar, and
salt. The type of flour used in bread-making affects the texture, rise, flavor, and color of the final product.
In this study, the researchers aimed to compare the effects of using all-purpose flour and bread flour in
making Pan de Sal and Monay. All-purpose flour is a type of flour commonly used in baking, while bread
flour is a high-protein flour specifically designed for making bread. This study will aim to compare the
effects of using all-purpose flour and bread flour in making two popular types of bread in the Philippines,
Pan de Sal and Monay, with the goal of determining the differences in texture, rise, flavor, and color of
the final products.

The use of Pan de Sal and Monay as the bread types under investigation indicates that the study
may have been conducted in the Philippines, where these bread types are common. The study's objective
was to determine if there were differences in the texture, rise, flavor, and color of Pan de Sal and Monay
when made with all-purpose flour versus bread flour. By comparing the two types of flour and bread, the
researchers aimed to provide insight into which flour type produces the better results in terms of these
four factors.
 This study will conducted by TVL-HE BPP G11 students of ALLSHS, which suggests that it was
likely carried out as a requirement for their Technical-Vocational-Livelihood (TVL) course in Home
Economics (HE).

STATEMENT OF THE PROBLEM

Two popular types of bread in the Philippines are Pan de Sal and Monay, both of which are made from
flour, water, yeast, sugar, and salt. The flour is the most important because it serves as the base of the
bread dough. There are different types of flour that can be used, but the effects of these flours will be
different when it comes to the rise, flavor, and texture of monay and pandesal. These two types of flour
are also different when it comes to supply and price as determined by Tvl H.E BPP G11 students of
ALLSHS.

1. How does the type of flour affect the price of pandesal and monay?
2. How does the type of flour influence the flavor of pandesal and monay?
3. How does the type of flour affect the texture of monay and pandesal?
4. How does the type of flour influence the rise of monay and pandesal?
5. How does the type of flour affect the color of monay and pandseal?

RESEARCH OBJECTIVES

1. To investigate the impact of two types of flour (all-purpose flour and bread flour) on the rise of
monay and pandesal.
2. To compare the rise, flavor, color, and texture of pandesal and monay Using all purpose flour and
bread flour.
3. To recommend what flour is better to use in making monay and pandesal
4. To determine what the price of monay and pandesal will be when using all purpose or bread
flour.
5. To identify what is the most suitable flour for making monay and pandesal when it comes to
texture.
RESEARCH QUESTIONS

● What flour is better to use for the overall quality of monay and pandesal?

● How does the use of different types of flour affect the price of pandesal and monay?

● How did this study help us to know what is the right choice of flour for good quality

bread?

SIGNIFICANCE OF THE STUDY

1. Providing new information for bakers to improve their products: The study can help the bakers to
improve their product which type of flour can give better flavor, rise, color and texture of
pandesal and monay. This new information will help them in making more quality products.
2. Providing new knowledge for students: This study will help Tvl H.E BPP G11 students of allsh to
have new knowledge about the different effects of flour on bread that they can use in their
specialization (baking) to improve their skills and have knowledge of baking breads.

SCOPE AND LIMITATIONS OF THE STUDY

SCOPE:

● The researchers will will emphasis on the Comparative study of the Effect in Texture, Rise,

Flavor, and Color of Pan De Sal and Monay Using All-Purpose and Bread Flour in Carmona,
Cavite.

● The researchers are going to provide information about how all purpose and bread flour effect

in texture, rise, flavor and color of Pan De Sal and Monay.

LIMITATIONS:
● This study will be conducted this year 2023 - 2024 in Angelo Levardo Loyala Senior High

School Carmona, Cavite.

● The findings of this study will be revealed through comparative qualitative research, the study is

limited to 100 respondents that studied Home Economics in ALLSHS.

● The researchers will be using questionnaires as their research instruments in collecting data.