[Eng] “pasta”

The best known pastas are macaroni, vermicelli and spaghetti. There are also many other pastas which are called by Italian names given according to the shape or the region the pastas come from. Other countries, apart from Italy, have their forms of pasta, but in Italy it is part of the staple diet. The making of pasta has been known for many centuries. The earliest mention of a dough of this kind is found in Chinese and Japanese cook books dating 3000-3550 B.C. But it was often made with rice instead of wheat flour.

A small industry developed first in Italy, and by about 1800 the first mechanical devices for the manufacture of macaroni products appeared in Italy. These were very crude and inefficient. Nearly 50 years later the first hand-operated mechanical presses - mainly built from wood - came into existence. More elaborate machines were developed later, most of them driven by animal power, but the increasing popularity of macaroni products called for more efficient machinery.

At the beginning of the 20 century efficient equipment became available. Numerous and efficient plants for the production of macaroni products were built, and the home-made goods were replaced by goods produced by an economical process on a commercial scale.

[Rus] “паста”

Наиболее известным пасты являются макароны, вермишель и макароны. Есть также много других паст, которые называются итальянские имена, данные в зависимости от формы или регион пасты берутся. В других странах, кроме Италии, имеют свои формы макаронные изделия, но в Италии он является частью рациона. Изготовление макарон была известна на протяжении многих веков. Самое раннее упоминание о тесте такого рода можно найти в китайских и японских повара книги знакомства 3000-3550 до н.э. Но это было часто делаются с рисом вместо пшеничной муки.

Мелкая промышленность разработала первый в Италии, а также около 1800 Первые механические устройства для производства макаронных изделий появились в Италии. Это были очень грубыми и неэффективными. Почти 50 лет спустя первые ручные механические прессы - в основном построены из дерева - появился на свет. Более сложные машины были разработаны позже, большинство из них обусловлено животное силой, но все большую популярность макаронных изделий призвал к более эффективной техники.

В начале 20 века эффективное оборудование стало доступным. Многочисленные и эффективных предприятий по производству макаронных изделий были построены, а отечественные товары были заменены товаров, производимых экономических процессов в промышленных масштабах.

Стр. 22 UNIT 6 TEXT A₆

[Eng] “brewing: raw material and technology”

Beer is considered to be an effervescent (шипучий) beverage resulting from an extract of malted barley boiled with hops and fermented by yeast.

The basic raw materials for brewing include cereals (besides barley, oats, rice, maize, wheat); water (it accounts up to 90% by weight); yeast (specially selected strains). The first phase in the brewing process is malting: the barley is steeped in water for forty-eight hours or longer. Many complex changes take place during malting. The product resulting from the sprouting of the barley is called malt.

The next stage - mashing - consists in mixing malt with water in a special machine called a mash tun. The final result of mashing is the production of wort. The wort is then boiled with hops and later on hoped wort needs cooling.

The essential step in the brewing of beers involves fermenting: the fermentation of malt wort flavoured with hops takes place by means of adding to it yeast. The type of yeast determines the type of fermentation. There are two types of fermentation: "top fermentation" where yeast rises to the top and "bottom fermentation" where yeast falls to the bottom of the tank. The yeast changes the malt extract into alcohol and carbon dioxide.

It should be noted that the fermentation comes only as a climax of a whole series of operations, and the taste, aroma, and appearance of the beverage depend, to a large extent, on the stages leading to the fermentation.

When fermentation is completed the beer is clarified or filtered and is either pumped into storage tanks or racked into casks and finally packed into bottles and cans. The problem of packaging appears to be of great importance as the popularity and demand for brewing production greatly depend on the quality of packaging materials and their forms, their attractiveness playing a significant role.

Brewing is known to be traditionally done, but techniques are better understood and constantly improved. For example, brewers are increasingly using on­line measurements (замеры в режиме онлайн (в темпе поступления информации)) to monitor and control blending. They tend to influence flavour by controlling the raw materials, the fermentation and subsequent processing conditions and packaging techniques. A lot of work is being done to maintain or increase brightness and clarity. There have been considerable improvements in equipment as well.

Brewers are very concerned that the finished techniques they use are the best in terms of product quality and cost effectiveness. Nowadays, various kinds of beers are being manufactured, including light beer, ice beer, dry beer, etc.