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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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7. Cereal grains ………. (to be) not only low in protein but also defi-
cient in certain essential amino acids.
8. Rice grains and husk excavated in India ………. (to be) more than
4500 years old.
9. An understanding of the nature of food………. (to be) essential.
10. The origin of the wheat cultivation ………… (to be) unclear.
11. Mozzarella cheese in southern Italy ………… (to be)made from
buffalo milk.
Text C Bread manufacturing
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
cylindrical [sə'lɪndrɪk(ə)l], final ['faɪn(ə)l], material [mə'tɪərɪəl], poly-
propylene [ˌpɔlɪ'prəupɪliːn], cylindrical [sə'lɪndrɪk(ə)l]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
produce ['prɔdjuːs] (производить) – production [prə'dʌkʃ(ə)n]; rough
[rʌf] (грубый) – roughly; part [pɑːt] (часть) – particle ['pɑːtɪkl]; to prepare
[prɪ'peə] (подготавливать) – preparation
3. Прочитайте и переведите текст.
Production of bread consists of number of steps. The first step of
bread making involves sifting of flour to remove any foreign matter and
particles, and to aerate and make the flour more homogeneous. The next
step is dough mixing, which is accomplished by various methods of preparation of dough. Once the dough is formed, it is divided into pieces of requisite size. The divided dough is rounded to a ball shape and then passed
through intermediate proofer, where the stretched gluten fiber get time to
recover their extensibility so that they can be moulded well without breaking the surface skin. After intermediate proving, the dough is passed
through a set of pairs of roller to form a sheet. The sheeted dough is now
passed through pressure board to get moulded into cylindrical shape.
The moulded dough pieces are then placed into greased individual
bread baking tins. The panned dough pieces are then passed through final
prover under controlled temperature and humidity. After complete proofing, the dough tins are transferred to the baking oven. Once baking is completed, the breads are de-panned, cooled and then sliced. Sliced breads are
11
then packaged in suitable packaging material, generally polypropylene
step [step]
шаг
sift [sɪft]
просеивать
remove [rɪ'muːv]
удалять, переезжать
matter ['mætə]
вещество
homogeneous
[ˌhɔmə'ʤiːnɪəs]
однородный; гомогенный
accomplish [ə'kɔmplɪʃ]
завершать
various ['veərɪəs]
различный, разнообразный
divide [dɪ'vaɪd] into
делить на
requisite ['rekwɪzɪt]
необходимый, нужный
size [saɪz]
размер
shape [ʃeɪp]
форма
through [θruː]
через, сквозь
prove [pruːv]
расстаивать тесто
proofer [pruːfə]
расстойный шкаф
recover [rɪ'kʌvə]
востанавливать, покрывать
extensibility
[ɪkˌstensə'bɪlətɪ]
растяжимость
mould [məuld]
формировать
surface ['sɜːfɪs]
поверхность
skin [skɪn]
кожа
sheet [ʃiːt]
полотно
grease [griːs]
жир, смазывать (жиром)
tin [tɪn]
олово, форма для выпечки;
противень
transfer [træn(t)s'fɜː]
перемещать
depan
выгружать из форм
slice [slaɪs]
ломтик, нарезать
package ['pækɪʤ]
упаковка, упаковывать
suitable ['s(j)uːtəbl]
подходящий
packets.
4.Ответьте на вопросы:
Describe all steps of bread production
Sifting of flour →dough mixing→ fermentation →dividing, rounding, intermediate proofing → sheeting and moulding → panning → final
proofing → baking → depanning → cooling → slicing → packaging
5. Выучите слова к тексту.
12
Типы вопросительных предложений.
Подлежащее,
вспомогательный
глагол,
смысловой
глагол.
☺,
V
вспом.,
V
смысл.
вспомогательный
глагол,
подлежащее,
смысловой
глагол.
V
вспом,
☺,
V
смысл.
+
Предложение
без изменений,
вспомогат.
глагол,
not
местоимение
____________,
V
вспом,
not
☺?
-
Предложение
без изменений,
вспомогат.
глагол,
местоимение
____________,
V
вспом,
☺?
Вспомогательный
глагол,
подлежаще,
смысловой
глагол,
or?
V
вспом,
☺,
V
смысл,
or?
Вопросительное
слово,
вспомогательный
глагол,
подлежащее,
смысловой
глагол.
? word,
V
вспом,
☺,
V
смысл.
Who /What (he/she),
вспомогательный
глагол (если есть),
смысловой
глагол.
Who /What
V
вспом,
V
смысл.
1. Отрицательное предложение.
Foodstuffs don’t undergo enormous changes in the human body.
Body tissues are not different from the foodstuffs.
2. Общий вопрос.
Do foodstuffs undergo enormous changes in the human body?
Are body tissues different from the foodstuffs?
3. Разделительный вопрос.
Body tissues are different from the foodstuffs, are not they?
Foodstuffs don’t undergo enormous changes in the human body, do they?
4. Альтернативный вопрос.
Do foodstuffs undergo enormous or little changes in the human body?
Are body tissues different from the foodstuffs or similar?
5. Специальный вопрос.
Where do foodstuffs undergo enormous changes?
How are body tissues different from the foodstuffs?
6. Вопрос к подлежащему.
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What undergoes enormous changes?
What is different from the foodstuffs?
5. Задайте вопросы к следующим предложениям.
1. Flour builds the structure of cake and holds other ingredients together.
…………………………………………………………………………
2. Baking industry is the most stable sector in the food manufacturing industries.
………………………………………………………………..….……
3. Sugar helps retain moisture in cakes.
……………………………………………………………..….………
4. Eggs and flour form the necessary framework to support the cake structure.
…………………………………………………………...……………
5. All of the cereal grains are plant seeds.
………………………………………………………………………….
6. Cereal grains consist of about two third carbohydrates, mainly in form of
digestible sugars and starches.
………………………………………………………………………….
7. The seed coat or hull accounts for 7-15% of the whole seed mass.
………………………………………………………………………….
8. Oilseeds have become an increasingly important agriculture commodity.
………………………………………………………………………….
9. Barley played an important role in ancient Greek culture as a staple
bread-making grain.
………………………………………………………………………….
10. The diameter, shape, size distribution and other characteristics of starch
granules vary with different cereals.
………………………………………………………………………….
Text D Methods of bread making (I)
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
major ['meɪʤə], process ['prəuses], manufacture [mænju'fækʧə], degrees Celcius ['selsiəs], procedure [prə'siːʤə], cysteine [ˈsɪstɪiːn], proteolytic [ˌprəʊtɪə'lɪtɪk], mechanical [mɪ'kænɪk(ə)l], process ['prəuses]
14
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
broad [brɔːd] (широкий) – broadly; chemistry ['kemɪstrɪ] (химия)
chemical ['kemɪk(ə)l] – chemist ['kemɪst]; humid ['hjuːmɪd] (влажный) –
humidity [hjuː'mɪdətɪ]; hand [hænd] (рука) – to handle ['hændl]; to develop
[dɪ'veləp]( развиваться, расти) – development [dɪ'veləpmənt]
3. Прочитайте и переведите текст.
Based on the way dough is prepared, different methods of bread
making can be broadly grouped into three: сonventional (bulk fermentation) dough development methods, dough development methods, chemical
dough development method.
The major production methods used in wholesale bread production
are the sponge and dough method, liquid fermentation method, straight
dough method, no-time dough method, frozen dough method, continuous
bread manufacturing, Сhorleywood bread process.
Sponge and dough process
This is the most common commercial method used to manufacture
bread. Sponge is prepared by mixing flour with water and yeast and allowed to ferment for a certain period of time. Subsequently balance flour,
water and other ingredients are added to sponge. The ratio of sponge to
dough is maintained at 70:30. After mixing, dough is allowed to ferment
for 3 – 5 hours at 300C. The dough is then divided into pieces to yield bread
loaves of desired weights. The dough pieces are then rounded, given rest
period of 7 min and then sheeted, shaped and panned. The proofing of
dough is carried out for 55 min at 420C and 85% relative humidity (RH).
The bread loaves are subsequently baked at 2300C for 18 – 20 min, cooled,
sliced and wrapped.
Liquid fermentation process
Principle of this method is same as sponge and dough method, except
that it uses a liquid instead of plastic sponge.
Straight dough method
All formula ingredients are mixed in single step at the mixer. The
dough is mixed to a full gluten development and then fermented. Fully fermented dough is then handled same as sponge and dough method. This
procedure is used by retailers or for specialty breads.
No-time dough method
This method is same as straight dough method, except mixing is carried out mainly mechanically by the action of high-energy input of special
15
mixers. This mixing step is further enhanced by addition of various ingre-
bulk [bʌlk]
основная масса, большая часть
wholesale ['həulseɪl]
оптовая торговля
retailer ['riːteɪlə]
розничный торговец
sponge [spʌnʤ]
опара, губка
sponge and dough method
опарный способ приготовления теста
liquid ['lɪkwɪd]
жидкий, жидкость
straight [streɪt]
прямой
straight dough method
безопарный способ
приготовления теста
no-time dough method
безопарное тесто, поступающее непосредственно после
замеса на тестоделителе
Chorleywood bread process
Чорлейвудский способ приготовления теста
allow [ə'lau]
позволять
subsequently ['sʌbsɪkwəntlɪ]
впоследствии, потом
ratio ['reɪʃɪəu]
коэффициент; соотношение
maintain [meɪn'teɪn]
поддерживать, сохранять
degree [dɪ'griː]
градус
yield [jiːld]
давать результат
loaf [ləuf] – loves
буханка, батон
carry out
выполнять, осуществлять
dients such as cysteine, yeast foods and proteolytic enzymes. The mixed
dough is given short or no fermentation, then divided, rounded, moulded,
proofed and baked. This method is suited for frozen dough manufacturing
and retail bakeries.
4. Ответьте на вопросы к тексту.
1. What groups of dough preparation did you read about?
2. What is the most common commercial method to manufacture bread?
3. How is sponge prepared?
4. What is the ratio of sponge to dough?
5. Describe the sponge and dough process.
6. What is the difference between sponge and dough and liquid fermenta-
tion methods?
5. Выучите слова к тексту
16
relative ['relətɪv]
сравнительный
wrap [ræp]
заворачивать
some [sʌm] – same [seɪm]
некоторые – такой же
except [ɪk'sept]
исключая
input ['ɪnput]
ввод, загрузка
enhance [ɪn'hɑːn(t)s]
увеличивать, усиливать
freeze [friːz]- froze , frozen
морозить
Past Simple
Past Simple служит для выражения действия, которое совершалось или совершилось в прошлом.
В предложениях с глаголом этого времени часто употребляются
следующие обстоятельства времени: yesterday – вчера, the day before
yesterday – позавчера, last week – на прошлой неделе, last month –
в прошлом месяце, last night – вчера вечером, last time – в прошлый
раз, last – в последний раз, two days ago – 2 дня назад, in 1917 – в
1917 году и т. п.
Утвердительная форма глагола в Past Indefinite образуется путем
прибавления окончания –ed к основе правильного глагола, а у неправильных глаголов используется вторая форма:
to work – worked – работал
to eat-ate-eaten – съел, ел
Вопросительная и отрицательная формы образуются при помощи вспомогательного глагола did и первой формы смыслового глагола.
Hippocrates thought that growing bodies should have more food.
Hippocrates didn’t think that growing bodies should have more food.
Did Hippocrates think that growing bodies should have more food?
Глагол to be в прошедшем времени имеет формы was или were.
Last century heart disease was a main cause of death.
Last century heart disease was not a main cause of death.
What was a main cause of death last century?
6. Поставьте глаголы в нужную форму (Present or Past Simple).
1. Milk adds ……………….. (to enrich) the structure to the cake.
2. Ancient people …………………... (to know) how to make cheese.
3. Salt ………….………. (to enhance) the natural flavour of other ingredients used in cake making.
17
4. Cheese and milk always ………… (to be) the most important diary
(молочные) products.
5. Capture fisheries …………... (to practice) in the sea.
6. As long ago as 2,000 BC the Egyptians …………... (to know) how to
make fermented bread.
7. The pasteurization process for milk …………… (to involve) heating the
milk in large tanks to 63 C for 30 minutes.
8. Around 10 000 BC, the “agricultural revolution” …………… (to occur)
changing societies from nomadic tribes to those who settled in communities.
9. By the 14th century, cow's milk …………… (to become) more popular
than sheep's milk.
10. In what is today Iraq,the Sumerian culture …………… (to be) among
the first to milk domesticated animals.
7. Задайте вопросы к следующим предложениям.
1. Butter making originated in the countries with cold climate.
……………………………………………………………...………….
2. Freezers and microwave ovens helped to reduce the time of food preparation.
…………………………………………………………………………
3. A new method of preserving food was canning.
………………………………………………………………………….
4. The first cans were from glass.
………………………………………………………………………….
5. Liquids are very important to cooking.
………………………………………………………………………….
6. Fruits and vegetables keep better when cold.
……………………………………………………………………….....
7. Bread-baking was industrialized at the start of the 20th century.
………………………………………………………………………….
8. We listed the major constituents of the principal cereals in Table 1.
………………………………………………………………………….
9. They made cheese using cow, goat, sheep or a blended these milks.
………………………………………………………………………….
10. Sometimes farmers added calcium chloride to the cheese to improve
the coagulation properties of the milk
………………………………………………………………………….
18
11. Recipes offering the option of using almond milk began appearing in
the fifteenth and sixteenth centuries.
………………………………………………………………………….
12. Soya, rice, coconut are other common alternatives to dairy milk.
………………………………………………………………………….
13. The word ‘Cheddar’ originally referred to the town, but soon came to
mean the cheesemaking process.
………………………………………………………………………….
14. Scientists found that donkey’s milk to be closest to human milk.
………………………………………………………………………….
15. The second closest was goat’s milk.
………………………………………………………………………….
Text E Methods of bread making (II)
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
automatically [ˌɔːtə'mætɪk(ə)lɪ], machine [mə'ʃiːn], company
['kʌmpənɪ], extrusion [ɪks'truːʒ(ə)n], microbial [ˌmaɪkrəu'baɪl], ascorbic
[əs'kɔːbɪk], vacuum ['vækjuːm], series ['sɪəriːz], microorganism
[ˌmaɪkrə(u)'ɔːg(ə)nɪz(ə)m], bacteria [bæk'tɪərɪə]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
to bake [beɪk] (печь, выпекать) – bakery ['beɪkərɪ]; to freeze [friːz]
(замораживать) – fast freezer; to retard [rɪ'tɑːd] (замедлять) – retarder;
oxygen ['ɔksɪʤən] (кислород) – oxidant [ˈɒksɪd(ə)nt], store [stɔː] (хранить) – storage ['stɔːrɪʤ]; in general (в общем) – generic [ʤɪ'nerɪk]; accept
[ək'sept] (принимать) – acceptance [ək'septən(t)s].
3. Прочитайте и переведите текст.
Frozen dough method
Frozen doughs are used for baking in in-store bakeries. Frozen
doughs are generally manufactured by a straight dough method. The dough
units are immediately frozen using fast freezers to a core temperature of –
70C, then stored at – 150C. In in-store bakeries the doughs are deposited in
a retarder at 1-40C, then proofed at 32- 430C for 75-90 min and baked. The
expected shelf-life of frozen dough is about 8 – 12 weeks.
19
Continuous bread process
in-store
внутримагазинный
unit ['juːnɪt]
комплект (оборудования),
In this method the dough is prepared continuously and automatically
in enclosed chamber. This process introduced in the United States is represented by two systems: Do-maker process developed by John C. Baker and
Amflow process which was introduced by American Machine and Foundry
Co. In both the methods high amounts of oxidants are required due to high
mechanical dough abuse during mixing and extrusion operations.
Chorleywood process
This process is used widely world over. It was originated in the United Kingdom. The basic principle is closed high-speed mixer with special
mixer configuration blades. The mixing is generally accomplished under
vacuum. Two types are mixers are widely used: Tweedy and Stephan. The
oxidants used in this process are ascorbic acid and azodicarbonamide
(ADA).
Staling of Bread
Bakery products undergo physic-chemical, sensory and microbial
changes during storage. The generic term for this is staling. Staling means
series of changes that causes a decrease in consumer acceptance other than
that resulting from the action of spoilage microorganisms. The typical characteristics of staling of bread are that, the crust looses crispness and crumb
becomes firm.
Bread
Bread is caused if the bread dough is contaminated with B. mesenter-
icus. The spores of the bacteria are not killed during baking. A sticky,
gummy material which can be pulled into threads develops in the centre of
the loaf within 1 to 3 days after baking. The bread also develops an offflavour.
4. Ответьте на вопросы к тексту.
1. What is the technology of frozen dough preparation?
2. What is the point of continuous bread process?
3. What is the basic principle of Chorleywood process?
4. What are the typical characteristics of bread staling?
5. What is the reason of bread ropiness?
6. What are the consequences of bread ropiness?
5. Выучите слова к тексту.
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