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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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3. Прочитайте и переведите текст.
Various other ingredients are used in the manufacture of biscuits
such as leavening agents, emulsifiers, chocolates, egg products, dairy products, fat replacers, spices, flavours, colours, icing, etc.
Baking powder is widely used for leavening of the cookies and biscuits mixture. It controls the spread and imparts lightness to the product.
Excess use of sodium bicarbonate (baking soda) than recommended may
impart alkaline flavour to the end product. Ammonium bicarbonate should
be used in products which are quite dry after baking, otherwise ammonium
odour will be retained if the product is moist. Baking soda is combination
of sodium bicarbonate and an acid salt. During baking, in presence of moisture, gas will evolve which helps in leavening of product.
There are three kinds of baking powder:
1. Fast acting: Most of the CO2 is released during bench operations
and very little gas is released during baking.
2. Slow acting: All the gas is released during baking.
3. Double acting: This is most widely used baking powder by the
bakers. This type of baking soda releases part of gas during bench operations and part of the gas during baking.
Milk solids have a binding action on the flour proteins. When milk
solids are used in large amount, they cause less spread of the cookies and
biscuits.
Eggs, if added, give structure, impart flavour and taste. If it is used in
large amounts, it may result in giving biscuits and cookies a rise rather than
spread. Egg yolk produces tender cookies than a whole egg.
4. Ответьте на следующие вопросы.
1. What other ingredients are used in the manufacture of biscuits?
2. What is baking powder used for?
3. What does excess use of sodium bicarbonate lead in?
4. Why should ammonium bicarbonate be used?
5. Name three kinds of baking powder.
6. What effect do milk solids have?
7. What effect do eggs have?
8. What is the benefit of using an egg yolk instead of a whole egg?
31
5. Выучите слова к тексту.
flavour ['fleɪvə]
аромат
odour ['əudə]
запах (обычно неприятный)
icing ['aɪsɪŋ]
сахарная глазурь
spread [spred]
эластичность
impart [ɪm'pɑːt]
придавать (какое-л. качество)
excess [ɪk'ses]
избыток, излишек
access ['ækses]
доступ
sodium ['səudɪəm]
натрий
milk solids
сухое молоко
bind [baɪnd], bound, bound
связывать
egg yolk [jəuk]
яичный желток
whole [həul
весь, целый
Present Perfect в сравнении с Past Simple
Прошедшее время группы Simple всегда связано с прошедшим
периодом времени (который может быть указан в предложении или
ясен из контекста), тогда как при употреблении Present Perfect внимание особо привлекается к результату действия и связано с настоящим.
To can maize, they put it into cans and added a hot solution of salt
and sugar. – Чтобы законсервировать кукурузу, они положили ее в
банки и добавили горячий раствор из соли и песка.
They have canned maize. – Они законсервировали кукурузу.
6
. Поставьте глаголы в нужную форму.
1. We ……………………… (to forget) to put food in the fridge and it
……………......... (to spoil) very rapidly.
2. Don’t eat this tart. It ……………………………………. (to spoil).
3. At the beginning of the 19
………………………………. (to discover) a method of sterilization.
4. Today scientists ……………………...… (to improve) this process.
5. Another French scientist Louis Pasteur , later ………………….…. (to
find out) that less severe heat also ……….…. (can) be effective in destroying microbes.
6. He and his colleagues ………………….. (to develop) this process.
7. Rye originally …………..…. (to appear) in the early Middle Ages.
8. A cookbook ……….…. (to sell) more copies than any other books.
9. We ……………………………. (to be) at the restaurant yesterday.
10. The bread making process ………….. (to originate) in ancient times.
th
century, a Frenchmen, Nicolas Appert,
32
Text D The development of the biscuit structure and texture
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
denaturation [ˌdiː'neɪʧəreɪʃən], coagulation [kəuˌægjə'leɪʃ(ə)n] hydrate ['haɪdreɪt], to allow [ə'lau], to create [krɪ'eɪt], stable ['steɪbl]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
swell [swel] (набухать) – swelling ['swelɪŋ]; molecule ['mɔlɪkjuːl] –
molecular [mə'lekjulə]; part [pɑːt] (часть) – partial ['pɑːʃ(ə)l]; sign [saɪn]
(знак) – significant [sɪg'nɪfɪkənt]; injection [ɪn'ʤekʃ(ə)n] (впрыскивание,
инъекция) – to inject [ɪn'ʤekt]; strong [strɔŋ] (сильный) – to strengthen
['streŋθ(ə)n]
3. Прочитайте и переведите текст.
The water in the dough plays a vital role in achieving the biscuit texture and structure. It hydrates the protein allowing the gluten to form and
develop and it hydrates the starch granules which swell and gelatinize.
The gluten can absorb up to 200% of its weight in water. As the
dough temperature rises, the gluten web swells and becomes strengthened
and the structure of gas and air bubbles in the dough forms, causing an increase in volume of the dough pieces. The swelling of the proteins increases from 30°C to around 50°C. However, denaturation of the proteins takes
place at temperatures over 50°C, when the long chains of molecules are
broken. As more heat is applied, gluten coagulation occurs above 70°C. At
this temperature, some of the moisture is released from the gluten and contributes to the starch hydration and gelatinization.
The air bubbles in the dough are saturated with water and these expand rapidly as the temperature increases. The increase in volume is 3% at
50°C up to 50% at 95°C. This expansion creates a significant increase in
volume of the dough piece during baking.
The hydrated starch molecules begin to gelatinize at temperatures of
50°C – 60°C. In biscuits, this process is partial as there is seldom enough
water to fully gelatinize the starch. In short doughs with very little water,
the starch gelatinization is very limited. When the dough pieces have
reached temperatures over 70°C, the structure is well formed and becomes
stable although starch gelatinization may continue until the dough reaches a
temperature of 95°C.
33
In order for the biscuit to reach an optimum volume, it is essential
vital ['vaɪt(ə)l]
важный
essential [ɪ'sen(t)ʃ(ə)l];
необходимый
bubble ['bʌbl]
пузырёк (воздуха или газа)
cause [kɔːz]
причина, вызывать
break [breɪk] – broke – broken
разрушать
heat [hiːt]
тепло, жара
apply [ə'plaɪ]
применять, использовать
occur [ə'kɜː]
происходить, случаться
contribute [kən'trɪbjuːt]
содействовать
rapidly ['ræpɪdlɪ]
быстро
short dough
приготовленное ускоренным
способом тесто
increase in ['ɪnkriːs]
увеличение чего-либо
to increase [ɪn'kriːs]
увеличиваться
seldom ['seldəm]
редко
rigid ['rɪʤɪd]
жёсткий
prevent [prɪ'vent]
предотвращать
ambient ['æmbɪənt]
внешняя среда
that the surface of the dough piece is not dried too quickly, making it rigid
and preventing the expansion of the dough piece. The dough piece surface
must remain moist and flexible for as long as possible. As the dough pieces,
at ambient temperature, enter the oven, some moisture will condense on
their surfaces. This not only keeps the surface of the dough pieces moist,
but ю. It is important to maintain a humid atmosphere in the first zone(s) of
the oven and in some cases injecting steam into the baking chamber is also
beneficial.
4. Ответьте на следующие вопросы.
1. What role does the water in the dough play?
2. What causes an increase in volume of the dough pieces?
3. At what temperature does the swelling of the proteins take place?
4. How does the temperature affect the increase in dough volume?
5. Why is the process of gelatinization partial in biscuits?
6. Why is it important to maintain a humid atmosphere in the first zone(s)
of the oven?
5
. Выучите слова к тексту.
34
oven ['ʌv(ə)n]
печь, духовка
steam [stiːm]
пар
chamber ['ʧeɪmbə]
камера
beneficial [ˌbenɪ'fɪʃ(ə)l]
выгодный, полезный
dough piece
тестовая заготовка
Сравнение Present Simple, Past Simple, Present Perfect
. Поставьте глаголы в нужную форму.
6
1. Indians often ………...................... (to prepare) marinades with yogurt
and spices.
2. Meats and fish traditionally ………….. (to be) the most common
smoked foods.
3. The process of marinating …………….. (to last) seconds or days, depending on food.
4. Stewing ………… (to be) a popular method of preserving meat till the
middle of the 20
th
century.
5. Unfortunately hot smoke ………………………...………….. (not / penetrate) far into meat and fish.
6. The cereal foods …………………………… (to play) and continue to
play an important role in world history.
7. Toast ……….. (to be) a common component of many breakfasts.
8. For most of history, most cookbooks ………………….………... (not / to
specify) the amount of food exactly, instead talking of “a nice leg of spring
lamb” or a piece of butter “the size of a walnut”.
9. The sugar beet ………………………………….…….. (to spread) from
Italy to northern Europe.
10. Salt pork and salt beef ………………. (to be) common foods for sailors
before the days of steam engines.
11. Hot-smoking ………………… (to involve) holding the food directly
above the fire.
12. Since ancient times salt …………………… (to be) the most popular
chemical preservative.
13. Egyptians …………………… (to use) honey for the mummification
process.
14. By the 15
th
century Venetian merchants ……………………… (to succeed) in establishing monopoly on sugar and ……………… (to keep) its
cost quite high.
15. Phenol in wood smoke …………………… (to slow) bacterial grows.
35
. Постройте отрицательное предложение и задайте вопросы к выде-
7
ленным словам.
1. The purpose of sugaring is to prevent food spoilage.
………………………………………………………………...………
2
. Jellied eels (угорь) are a delicacy in China
………………………………………………………………...………
3. Drying was perhaps one of the first methods of food preservation
………………………………………………………………...………
4. In Italy spaghetti is longer than in other countries.
………………………………………………………………...………
5. Wood smoke compounds act as preservatives.
……………………………………………………………………….....
6. Marinades contain herbs and spices.
……………………………………………………………………….....
7. People have enjoyed honey as food from the remotest times.
……………………………………………………………………….....
8. Reaction between creatine in muscle meats and amino acids caused
by
flame cooking, produces cancer-causing agents.
……………………………………………………………………….....
9. Pickling began as a way to preserve food for out-of-season use and fo
long journeys, especially by sea.
……………………………………………………………………….....
10. More than 300 years ago Alexander the Great brought sugar from Indi
to Europe.
……………………………………………………………………….....
11. The French and English royal courts used maize starch to powder wigs.
……………………………………………………………………….....
12. The need for sugar has increased with the advance of civilization.
……………………………………………………………………….....
13. The process of marinating makes the food tastier and easier to chew
and digest.
……………………………………………………………………….....
14. Scientists have discovered many vitamins but there role in nutriti
on
have not been determined yet.
…………………………………………………………………………
15. Experiments have shown canned foods to be as healthy as any other
form of preserved food.
…………………………………………………………………………
r
a
36
Text E Moisture removal
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
gluten ['gluːt(ə)n], transfer [træn(t)s'fɜː], typically ['tɪpɪk(ə)lɪ], final
['faɪn(ə)l], kilogram ['kɪləgræm], calorie ['kæl(ə)rɪ], kg/hour – kilogram per
hour [auə], latent ['leɪt(ə)nt], equivalent [ɪ'kwɪv(ə)lənt]
Celsius ['selsɪəs]
2. Прочитайте и переведите слова, исходя из значен ий слов, данных в
скобках.
vapour ['veɪpə] (пар) – to evaporate [ɪ'væp(ə)reɪt]; to solve [sɔlv]
(растворять) – solution [sə'luːʃ(ə)n]; to apply [ə'plaɪ] (применять) – application [ˌæplɪ'keɪʃ(ə)n]; to lose [luːz] терять – loss [lɔs]; to remove [rɪ'muːv]
удалять – removal [rɪ'muːv(ə)l]; significant [sɪg'nɪfɪkənt] (важный) –
significance [sɪg'nɪfɪkən(t)s]; to require [rɪ'kwaɪə] (требовать) –
requirement [rɪ'kwaɪəmənt]
3. Прочитайте и переведите текст.
When the gluten and starch have been sufficiently hydrated and the
structure of the biscuit is formed, the remaining free water must be evaporated. The water is evaporated from the surface of the dough pieces. This
will occur principally at 100°C for pure water, but at higher temperatures
(up to 130°C) when the water is held in solution, for example in a sugar
solution. At temperatures over 100°C, the application of heat will always
result in moisture loss from the surface of the dough pieces, even in an oven atmosphere which is saturated with water vapour. This loss of moisture
from the dough piece is dependent on the temperature, method of heat
transfer and the humidity of the oven.
Cracker doughs have a large quantity of added water, typically
around 15–25% of the total recipe. The final product will have a moisture
content of around 2.5% and this will require the removal and evaporation of
300–440 grams of water for every kilogram of baked cracker. The evaporation of this water requires heat transfer (the latent heat of evaporation),
which is of 539 calories/gram of water.
As an example, the latent heat of evaporation required for baking
1200 kg/hour of snack cracker will be around 224,000 kcal/hour. This is
clearly a significant energy requirement for cracker baking. It is, however,
of much less significance for the baking of soft doughs and cookies. The
37
equivalent energy requirement to provide the latent heat of evaporation for
sufficiently [sə'fɪʃ(ə)ntlɪ]
достаточно,
principally ['prɪn(t)səp(ə)lɪ]
в основном,
преимущественно
pure [pjuə]
чистый, без примесей
quantity ['kwɔntətɪ]
количество
little – less – the least
мало – меньше – меньше
всего
I have many (a lot of) books.
Sue drinks much (a lot of) tea.
He has few friends.
There is very little time.
a soft dough biscuit would be between 87,000 and 45,000 kcal/hour.
4. Ответьте на следующие вопросы.
1. When must the remaining free water be evaporated from the surface of
the dough pieces?
2. How does the evaporation temperate depend on the water content?
3. What does the loss of moisture from the dough piece depend on?
4. How does water content change during baking of crackers?
5. What is the difference in energy requirement for cracker and biscuit baking?
5. Выучите слова к тексту.
Many, much, few, little
Количественные прилагательные many и much означают «много», few и little – «мало». Many и few употребляются с исчисляемыми
существительными, а much и little – с неисчисляемыми. И much, и
many можно заменить оборотом a lot of.
Наречия much (a lot) и little употребляются после глаголов.
I usually read English a lot (much).
They write very little at their English lessons.
6. Заполните пропуски словами many, much, a lot of, a lot, few, little.
1. He makes good progress because he works very ………………..
2. At first Victor could not solve …………….. of the equations, but then,
however he solved them.
3. We have ………..… time. But there is still …….……. work to do.
4. There was ………. milk in the tea.
5. We have seen that there are …………. complex physical and chemical
changes from the dough piece to the biscuit during baking.
38
6. They can do ……………… to regulate the supply of water.
7. ……………….. depends on the results of the final experiment.
8. This laboratory hasn’t got financial problems. They got ………….. money.
9. In short doughs with very ………….. water, the starch gelatinisation is
very limited.
10. Jim always puts ………….…. salt in his food.
11. This is a complex chemistry in which …………. compounds are
formed at high temperatures.
12. Recipes with high fat contents require …………. water for producing a
cohesive dough.
13. This is a complex chemistry process in which …………. compounds
are formed at high temperatures
14. An unbalanced diet, e.g. containing too …………. fat or sugar, can result in a variety of nutritional disorders.
15. Mary said nothing, but she drank some tea and ate ……….. bread.
Text F Colour
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
caramelisation [ˌkærəm(ə)laɪ'zeɪʃ(ə)n], process ['prəuses], non[nɔn-], fructose ['frʌktəus], glucose ['gluːkəus], sucrose ['s(j)uːkrəus]; dextrinization [ˌdekstrɪnɪ'zeɪʃ(ə)n], molecule ['mɔlɪkjuːl], pyrodextrin
[ˌpaɪrə'dekstrɪn]
2. Прочитайте и переведите слова, исходя из значен ий слов, данных в
скобках.
chemistry ['kemɪstrɪ] (химия) – chemical ['kemɪk(ə)l]; physics
['fɪzɪks] (физика) – physical ['fɪzɪk(ə)l]; brown [braun] (коричневый) –
browning ['braunɪŋ]; enzyme ['enzaɪm] (фермент) – enzymatic
[ˌenzaɪ'metik]
3. Прочитайте и переведите текст.
There are several chemical and physical changes which contribute to
the colouring of the biscuit surface. After the moisture has been mainly
evaporated from the dough pieces, the temperature of the surface rises
39
quickly and the colour will change from around 150°C. There are three
rise [raɪz] – rose – risen
подниматься
distinctive [dɪ'stɪŋktɪv]
характерный
reduce [rɪ'djuːs]
понижать
since [sɪn(t)s]
так как, c
brush
наносить кистью
evaporate [ɪ'væp(ə)reɪt]
выпаривать, упаривать
contribute to
вносить вклад в
processes which contribute to the browning of the biscuits.
Caramelization is a non-enzymatic browning reaction, which is
caused by the breakdown of sugars at high temperatures. The caramelization of different sugars occurs at different temperatures: fructose at 110°C,
glucose 160°C and sucrose at 160°C. Caramelization results in both colour
and flavour development.
A second browning process, dextrinization is the breaking down of
starch molecules by heating. This produces pyrodextrins which are brown
in colour and have a distinctive flavour. Dextrinization of the starch occurs
at temperatures of 100-200°C.
The third browning process is known as the Maillard reaction. This is
a complex chemistry process in which many compounds are formed at high
temperatures by the reaction of reducing sugars and amino acids. Since
milk has a high content of proteins and amino acids, the Maillard reaction
will also contribute to the colour of biscuits which have been brushed with
milk before baking giving a darker rich brown colour.
These browning processes all require high temperatures and occur
when the biscuit surface is already dry. The colouring takes place in the
final stage of the baking process.
4. Ответьте на следующие вопросы.
1. What kind of changes contribute to the colouring of the biscuit surface?
2. How many processes contribute to the browning of the biscuits?
3. What is caramelization?
4. What does caramelization results in?
5. What is dextrinization and which conditionы it requires?
6. What is Maillard reaction?
7. What are common requirements for browning processes?
5. Выучите слова к тексту
40
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