Text 2 Raw Materials for Making Flour

I. Words to be remembered.

1) barley 2) buckwheat 3) corn 4) lima beans 5) oats 6) peanut 7) soybean 8) rice 9) rye 10) goods 11) hard/soft wheat 12) to bake bread 13) to mean 14) to rise 15) pastry 16) all-purpose flour 17) blend 18) durum wheat 19) variety 20) semolina 21) additive 22) bleaching agent 23) benzoyl peroxide 24) oxidizing agent 25) potassium bromate 26) chlorine dioxide 27) to replace 28) to enhance 29) to add 30) self-rising flour 31) leaving agent 32) calcium phosphate

ячмень гречиха зерновой хлеб, злак, кукуруза фасоль лима, бобы лимские овес арахис соя культурная рис рожь продукт, товары твердые/мягкие сорта пшеницы печь хлеб означать, обозначать повышать, возрастать кондитерские изделия универсальная мука смесь дурум сорт, разновидность манная крупа добавка, наполнитель осветляющее вещество перекись бензойла окислитель бромат калия двуокись хлора заменять, замещать увеличивать, усиливать, повышать добавлять мука с добавлением разрыхлителя, в которую не нужно добавлять дрожжи закваска фосфат кальция

II. Read and translate the text.

Raw Materials for Making Flour

Although most flour is made from wheat, it can also be made from other starchy plant foods. These include barley, buckwheat, corn, lima beans, oats, peanuts, potatoes, soybeans, rice, and rye. Many varieties of wheat are used in making flour. In general, wheat is either hard (containing 11-18% protein) or soft (containing 8-11% protein). Flour intended to be used to bake bread is made from hard wheat. The high percentage of protein in hard wheat means the dough will have more gluten, allowing it to rise more than soft wheat flour. Flour intended to be used to bake cakes and pastry is made from soft wheat. All-purpose flour is made from a blend of soft and hard wheat. Durum wheat is a special variety of hard wheat, which is used to make a kind of flour called semolina. Semolina is most often used to make pasta.

Flour usually contains a small amount of additives. Bleaching agents such as benzoyl peroxide are added to make the flour whiter. Oxidizing agents (also known as improvers) such as potassium bromate and chlorine dioxide are added to enhance the baking quality of the flour. These agents are added in a few parts per million. Self-rising flour contains salt and a leavening agent such as calcium phosphate. It is used to make baked goods without the need to add yeast or baking powder. Flour contains added vitamins and minerals to replace those lost during milling.

III. Mark the sentences as true or false.

1. Bleaching agents are usually added to enhance the baking quality of the flour.

2. Oxidizing agents are improvers.

3. Soft wheat contains 11-18% protein.

4. Flour usually contains a small amount of additives.

5. Durum wheat is a special variety of soft wheat.

6. Pastry is made from hard wheat.

7. Semolina is often used to make pasta.

IV. Answer the questions.

1. What plants can be used for flour making?

2. What are the main types of wheat?

3. What is the main use of hard wheat?

4. What wheat is used to bake cakes?

5. What is durum?

6. What additives are contained in flour?