Text № 11 «barley»

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Although wheat is the most used grain and even termed the “aristocrat of cereals”, it has not attained this position because of the longest use. Most evidence indicates that barley preceded it.

Barley has been known in China and Egypt for centuries. The methods of barley cultivation are similar to those of wheat or rye.

Barley is lacking gluten, to which wheat owes its bread-making qualities. As a result, a light, porous loaf cannot be made from it, but it is possible to combine barley flour with wheat flour in proportion of one to five and obtain an acceptable loaf of bread.

Barley contains a relatively large amount of mineral salts, fat and indigestible cellulose, but contains less protein and less carbohydrates than wheat.

From barley malt¹ is produced, that is the product resulting from the sprouting² of the barley grain.

During the process of sprouting many changes occur within the grain. The most important of these is the formation of diastase, an enzyme capable of changing starch to maltose, a fermentable sugar readily acted upon by yeast. Malt is much used with starch in the making of yeast and the production of fermented products such as beer and other beverages.

1. malt – солод

2. to sprout – прорастать

Text № 12 «food analogs»

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NOTES

1. foodanalog– заменитель пищевого продукта

2. tosimulate– (зд.) заменять (т.е. копировать)

3. fabricatedfood– продукт промышленного изготовления

4. marrow – костный мозг

5. to alleviate – облегчать

6. stew– тушеное блюдо

7. casserole– запеканка из риса, овощей и мяса

8. fiber – клетчатка, волокно

Food analogs¹ are foods created by humans from agricultural raw materials which possess appearance, flavour, and textural qualities of the foods they are designed to simulate². They are sometimes referred to as fabricated foods³.

Food analogs are fabricated from lower-cost agricultural raw materials such as grains, legumes, by-products of food processing such as cheese whey, fish muscle of little or no economic importance, and meat by-products such as bone marrow⁴ and low-cost organ meats. Such unlikely sources of protein and other nutrients have been successfully used.

There has, therefore, been a great interest of food analogs for two reasons: 1) to supplement human diet since many people cannot afford animal protein in the quantities heretofore consumed, and

2) to supply a palatable source of high-quality nutrients for the people who have never had an adequate supply of nutritive food. There is also a desire for foods designed to alleviate⁵ certain medical problems, including foods with lower saturated fat, with lower cholesterol, or free of salt or gluten.

The concept of food analogs is old in the culinary art. Centuries ago, European homemaker lacking the funds to use much meat learned through the clever use of sauces, flavour, and spices to use lower-cost protein sources such as seafood in soups, stews⁶, casseroles⁷, and the like in such a manner that they were acceptable as “meat” dishes. The Oriental people have used hydrolyzed vegetable protein for centuries to impart a meatlike flavour to their food, predominately vegetable and seafood. Soy sauce is an example.

Nowadays, advances in science and technology have permitted improvement in this technique since the chemistry of food components is now understood more fully. Food analogs are based fundamentally on a knowledge of the chemistry and technology of protein. Protein is a nutrient of greatest importance in food analogs since it is the nutrient in shortest supply. Because of its physical characteristics, it has become the fiber⁸, which provides the textural characteristics of the food analog.

Using the technology developed for the products of synthetic textile fibers, such as rayon and nylon, a process for preparing synthetic meat from protein fibers has been developed. In the 1950s fifties, a method for producing meatlike analog via a direct extrusion process, eliminating of fibers, was introduced. This method is lower in cost and has enabled the production of analogs with textural characteristics of meat. One more process, known as Lipton process, was actually designed to restructure meats for dry-soup manufacture.

Food technologists in contact with scientists continue looking for new methods of creating food analogs.

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