Английский язык (Пищевой профиль). Учебное пособие

5.Outer shell.

6.Wheat germ.

7.Ascorbic Acid.

V. Look through the text one more time and try to give the summary as close to the text as possible.

UNIT VIII. SUGAR TECHNOLOGY

TEXT A

Pre-Text Exercises

I. Read and translate the following international words, paying attention to the part of speech:

Product, photosynthesis, energy, glucose, fructose, sucrose, function, molecule, process, gelatinization, caramelize, aroma, coagulation, jellies, ingredient, fermentation, textile, temperature.

II. Read and translate the following words according to the meaning of the words given in brackets:

Contribution (to contribute – вкладывать), tenderizer (to tenderize – придавать мягкую консистенцию), nourishment (to nourish – насыщать), discoloration (colour – цвет), recrystallization (crystal – кристалл), reformation (to form – образовывать), regulation (regular – нормальный), smoothness (smooth –

однородный).

III. Look up the following words and word combinations. Remember their meaning and practise their pronunciation.

Carbohydrate, pure sucrose, to produce commercially, sugar beet, sugar cane, flavour, gluten, the growth of yeast, gelling, inversion, versatile food ingredient.

IV. Translate the following participles. Give the verbs from which they are derived making the necessary transformation.

Cooking, baking, creaming, pleasing, whipping, beaten, canned, frozen.

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V. Read the text. Pick out the main functions of sugar in food products. Tell about the origin of sugar.

Notes to the text:

Commercially - в промышленном масштабе

Contribution - функция

Shortening - шортенинг, кулинарный жир Recrystallization - вторичная кристаллизация Inversion - инвертирование

Versatile - универсальный

SUGAR AND ITS FUNCTIONS IN FOODS

Sugar (sucrose) is a carbohydrate that is found naturally in every fruit and vegetable. It is the major product of photosynthesis – the process used by plants to transform the sun's energy into food, in the form of the sugar molecules glucose and fructose. Glucose and fructose are linked together in the plant to form sucrose, commonly called 'sugar'. Sugar occurs in the greatest quantities in sugar cane and sugar beets, which are used to produce sugar commercially. Sugar is simply separated from the beet or cane plant, and the result is 99.95 % pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables.

Sugar performs a variety of functions in food products, in addition to providing a sweet taste and flavour. Beyond these contributions sugar: 1) interacts with molecules of protein or starch during baking and cooking process; 2) act as a tenderizer by absorbing water and inhibiting flour gluten development, as well as delaying starch gelatinization; 3) incorporates air into shortening in the creaming process; 4) caramelizes under heat, to provide cooked and baked foods with pleasing color and aroma; 5) speeds the growth of yeast by providing nourishment; 6) serves as a whipping aid to stabilize beaten egg foams; 7) delays coagulation of egg proteins in custards; 8) regulates the gelling of fruit jellies and preserves; 9) helps to prevent spoilage of jellies and preserves; 10) improves the appearance and tenderness of canned fruits; 11) delays discoloration of the surface of frozen fresh fruits; 12) enables a wide variety of candies through

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varying degrees of recrystallization; 13) controls the reformation of crystals through inversion (breakdown to fructose and glucose); 14) enhances the smoothness and flavor of ice cream. In these roles and others, sugar is an important and versatile food ingredient.

Sugar has some surprising, non-food uses: 1) sugar is involved in the fermentation process to make products containing alcohol (such as wine); 2) sugar slows the setting of cement and glues; 3) sugar is used in leather tanning; 4) sugar is an ingredient in printers' inks; 5) sugar is used in the textile industry for sizing and finishing fabrics.

Sugar is a carbohydrate. The body’s primary source of energy is from carbohydrates. All vital organs – brain, heart, liver – need carbohydrates to meet their energy demands. Carbohydrates, including sugar, also play key roles in muscle function, growth and regulation of body temperature.

II. Give synonyms from the text to:

To change, usually, to carry out, input, growth, fare, confiture, tinned, appearance, fruit drops, to intensify, many-sided, essential.

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III. a) Give Russian equivalent to:

The major product of …, to link, commonly, sugar cane, sugar bee, commercially, starch, to incorporate, shortening, canned fruits, a wide variety of …, versatile, energy.

b) Make up your own sentences with the words and word combinations given above.

IV. Answer the following questions to the text:

1.What is sugar according to the information given in the text?

2.Where can sugar be found? 3. How much pure sucrose can be separated from the beet or cane plant? 4. What are two main contributions of sugar? 5. How do cooked and backed foods obtain pleasing color and aroma? 6. Why is sugar so versatile in its uses?

7.What are carbohydrates necessary in our organism for?

V. Finish the following sentences, summarizing the information from the text:

1.The title of the article is … .2. From the article we know much about … . 3. The article can be divided into … . 4. The first part is devoted to … . 5. The next part describes … . 6. Special attention is given to … . 7. In the concluding part the author emphasizes … .

VI. Put the verbs in brackets into Participle I or II:

1. Properly … (prepare) and … (package) preserves and jellies are free from bacteria and yeast cells until the lid is opened and exposed to air. 2. Sugar also increases the browning of meats, … (add) a depth of flavor to stew dishes featuring well-browned meat. 3. A dry rub or dry marinade is a mixture of sugar, salt, and … (crush) herbs or spices that’s applied to a protein’s surface prior to … (cook). 4. Brown Sugar is white moist … (granulate) sugar … (blend) with small quantities of pure sugar syrups … (select) for color and taste. 5. … (burn) Sugar is prepared in specialty items … (require) a special flavor and color. 6. In Canada, Castor Sugar would be sold under the names «Super-fine Sugar», «Fruit Sugar», «Fruit Powder», «… (powder) Sugar» or «Instant … (dissolve) Sugar» – any of these sugars can be used as a substitute in recipes listing castor sugar as an

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ingredient. 7. Golden Syrup is table syrup … (contain) sucrose and invert sugar (sucrose … (break) down into glucose and fructose). 8. The natural sugar … (store) in the cane stalk or beet root is separated from the rest of the plant material. 9. «Regular» sugar is the sugar … (find) in every home’s sugar bowl and most commonly … (use) in home food preparation.

VII. Find Participle I or II in the text A and translate the sentences with them.

TEXT B

Pre-Text Exercises

I. Read and translate the following international words paying attention to the part of speech:

Industry, supermarket, crystal, gelatin, pudding desserts, texture, to crystallize, fructose, glucose, granulated, a recipe, inversion, lemon.

II. Try to remember the meaning of the following words and word combinations without looking into the dictionary. What part of speech are they?

Food industry, to be available, unique, bulk handling, powdered drinks, doughnuts, commercial, a fine crumb texture, delicately, to dissolve, a confectioner, molasses-rich, a sparkling appearance, a beverage, to clump, packaged food, a mixture.

III. Call the processes the names of which are derived from the following verbs and translate them:

Granulate, bake, prepare, handle, separate, sugar, sweeten, cake, ice, crystallize, retard, retain, boil.

IV. Look up the following words in the dictionary and make up your own sentences with them:

To stipulate, susceptible, meringues, cornstarch, fondants, butterscotch, pleasurable, specialty, sticky, co-crystallization, freeflowing, moisture, to call for.

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V. Read the text. Compile a chart in which enumerate types of sugar and its diverse functions.

Notes to the text:

Regular sugar – сахар-песок

Fruit sugar – фруктовый сахар

Bakers special sugar – сахар-песок для мучных кондитерских изделий

Superfine/bar sugar – сахар-песок экстра тонкого измельчения Confectioners sugar – кондитерский сахар / сахарная пудра Coarse sugar – крупно-кристаллический сахар-песок

Sanding sugar – сахар-песок для мучных кондитерских изделий

Turbinado sugar – сахар-сырец

Muscovado/Barbados sugar – темно-коричневый сахар Free-flowing brown sugar – легко сыпучий сахар

Demerara sugar – крупный светло-коричневый сахар

Liquid sugar – жидкий сахар

Invert sugar – инвертный сахар

TYPES OF SUGAR

White Sugar. There are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.

«Regular» or white sugar, extra fine or fine sugar, is the sugar found in every home’s sugar bowl, and most commonly used in home food preparation. The food industry stipulates “regular” sugar to be «extra fine» or «fine» because small crystals are ideal for bulk handling and not susceptible to caking.

Fruit Sugar is slightly finer than «regular» sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than «regular» sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

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Bakers Special Sugar. Its crystal size is finer than that of fruit sugar. It was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

Superfine, ultrafine, or bar sugar. This sugar’s crystal size is the finest. It is ideal for delicately textured cakes and meringues, as well as for sweetening fruits and iced-drinks since it dissolves easily.

Confectioners or powdered sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3 % cornstarch to prevent caking. The confectioners sugar is used in icings, confections and whipping cream.

Coarse sugar. As its name implies, the crystal size of coarse sugar is larger than that of «regular» sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystallize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants, confections and liquors.

Sanding sugar (large crystal sugar) is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.

Brown Sugar

Turbinado sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and is often used in tea and other beverages.

Brown sugar (light and dark). Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.

Brown sugar tends to clump because it contains more moisture than white sugar.

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Muscovado or Barbados sugar (a British specialty brown sugar) is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than «regular» brown sugar.

Free-flowing brown sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist than «regular» brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.

Demerara sugar, being popular in England, is a light brown sugar with large golden crystals, which are slightly sticky from the adhering molasses. It is often used in tea, coffee, or on top of hot cereals.

Liquid sugars. There are several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Liquid sugar is ideal for products whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

Invert sugar. Sucrose can be split into its two component sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Invert sugar is used mainly by food manufacturers to retard the crystallization of sugar and to retain moisture in the packaged food. Which particular invert sugar is used is determined by which function – retarding crystallization or retaining moisture – is required. Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice.

Post-Text Exercises

I. Give antonyms from the text to:

To resemble, widespread, coarse, wet, large, rough, fine, insignificant, bottom, cooked, poor, dryness.

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II. Match the words with their definitions:

III. Read the text again and choose the statements corresponding to the contents of the text:

1. Sugar of various crystal size has ... which don’t depend on its

size.

a) same functions; b) unique functions; c) functions

2. ... is ideal for bulk handling and not susceptible to caking. a) Bakers special sugar; b) Coarse sugar; c) Regular sugar 3. Bakers special sugar is used ...

a) for creating a fine crumb texture; b) as an ingredient in beverages; c) for flavoring foods

4. To prevent caking confectioners sugar should ...

a) be sifted; b) contain cornstarch; c) be smoothly ground

5.Crystals of sanding sugar are:...

a)extra fine; b) large; c) powder-like

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6. ... is blond in color, as it is half processed.

a) Muscovado sugar; b) Turbinado sugar; c) Demerara sugar 7. Amber liquid sugar is ... in color.

a) yellowish; b) dark; c) brownish

IV. a) Put the following headings in the correct order according to the text. One heading is extra which you do not need to use.

1.Molasses-free brown sugars. 2. «Larger» varieties of sugar.

3.Several types of liquid sugars. 4. «White sugar» – what is it?

5. «Finer» varieties of sugar. 6. Different types of white sugar. 7. Molasses-rich brown sugars.

b) Prepare a short presentation about the technology of sugar production, using the headings above.

V. Translate the following sentences, paying attention to Modal Verbs:

1. To know various machines one has to study their design principles and applications. 2. The new requirements should make food selection easier for consumers. 3. Food additives must be determined to be safe before they may be used in a food. 4. Every business should also be able to demonstrate the implementation of hygiene systems as part of their due diligence. 5. This means that you could include a higher-fat treat, like chocolate, later in the day. 6. After mixing it (dough) is allowed to relax for one hour at room temperature. 7. In a small bakery this may not present any difficulty as the sponge can be set in the dough trough. 8. The smaller the quantity of yeast the greater the time during which the dough must be allowed to ferment. 9. Glucose can exist in both a straight-chain and ring form. 10. 77 % of respondents (including both users and nonusers of supplements) believed that the federal government should review the safety of dietary supplements and approve them before they can be marketed to consumers. 11. Restrictive diets have the potential to cause prolonged vitamin deficits, which may result in often painful and potentially deadly diseases. 12. Oils can serve to make other ingredients stick together less.

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