Тема 11: milling Active Vocabulary

to refine (to clean, to purify); to yield, yield; inner (inside), outer (outside); to separate, separation; to state, statement; to prefer, preference; to discard; to suppose, supposition; to free, free, freedom; to compare, comparison; to suit, suitable/suited; flavour, colour; appearance; volume; soil; strong, strength; hard, soft; weak; tough, brittle

Notes

to mill – молоть, размалывать mill – мельница milling – помол (процесс) miller – мукомол crop – с/х культура, урожай

grain (kernel) – зерно, зерновка bran – отруби germ – зародыш rough content – клетчатка flour-yielding properties – выход муки

It is difficult to state when milling of cereals first began. It is supposed that man early discovered that he preferred the flavour of the inner portion of the grain and tried to find the way whereby he could separate this portion from the rest. The outer portion is known to be somewhat tough and the inside is brittle and more readily granulated, separation of these two being comparatively easy. When the work was done by hand it was laborious and slow.

With industrial revolution there came the development of machinery by which milling could be quickly and easily done. Now the greater portion of the grain used for human food is composed of the refined parts, freed from the bran and germ. This practice results in the discarding of the mineral, vitamin and rough content of the whole grain.

Of the grains now commonly milled wheat, rice, barley, rye, corn, oats and buckwheat are used over a widespread area. Millet (просо) and sorghums (сорго) have a limited use in sections more or less unsuited to the production of other more important grains.

Flour is usually produced from wheat or rye. Wheat is the most important and widely cultivated of the world’s main cereal crops and is grown in every climate.

It is natural that different varieties of wheat, grown under such diverse conditions of soil, climate and pedigree (родословная), should vary greatly in appearance and characteristics. In appearance, wheat may be red or white according to the colour of the bran or outer skin of the grain; in characteristics, it may be hard or soft, strong or weak. To the miller and baker the most important qualities are strength, colour, flavour and flour-yielding properties.

Strength is the capacity of flour to produce a well-risen loaf of a large volume; in general, red wheats are stronger than white, but white wheats produce flour of better colour.

Тема 12: sugar in confectionery production Active Vocabulary

confectionery – кондитерское дело; кондитерские изделия; confection – кондитерские изделия; изготовлять кондитерские изделия; confectioner – кондитер; confectionary – кондитерская фабрика; кондитерские изделия; производство кондитерских изделий; sweets – сладости; candy (pl. =) конфета/ы hard candies – карамель; fordant – помадка; marshmallow – пастила; sweetening agents = sweeteners; flavouring material = flavours; colouring matter = colours – подсластители; ароматизаторы; красители; molasses – кормовая патока; меласса; syrup ['sirəp]– патока, сироп; volatile – летучий; летучее вещество; citric / malic / tartaric acid – лимонная/ яблочная/ винная кислота;

to saturate – насыщать; to beat (beat, beaten) взбивать; to incorporate – насыщать, включать; to stir – размешивать, мешать; stirrer – мешалка; to mould – формовать, mould – форма, матрица; to facilitate – облегчать, содействовать, способствовать; batch – порция, партия; vacuum pan – вакуум – аппарат.

The fundamental processes concerned in candy making have much in common regardless of their final form, because in the majority the chief ingredient is sugar. Some of the earlier confectioners used honey, molasses, maple (кленовый) sugar, and cane syrup as the principal sweetening agents. These same substances are used in some factory made products even today, but the above-mentioned group of sweeteners now have a limited usage in comparison with cane sugar or beet sugar.

Next to sugar itself chocolate is a very common ingredient of many candies. Starches, butter, cacao-butter, molasses, salt, nuts, gelatin, fruit, many flavouring and colouring materials, and numerous others have also their places in confectionery production.

It is the sugars present in most candies and the manner in which they have been treated that govern in large part the characteristics of the final products.

Hard candies are essentially solid solutions of sugar containing flavouring and sometimes colouring matter. To facilitate the heating and secure uniformity of the mass, water is added at the outset and later it is removed by boiling it off in a vacuum pan.

The flavouring materials are combined with the sugar when heating is completed if the flavouring material is volatile. When fruit flavours are used, acids such as citric, malic, or tartaric may also be incorporated, but only after cooking is completed in order to avoid stickiness (слипание).

Fondants are made by heating sugar and water until a supersaturated solution is produced. This is then cooled quickly and immediately beaten to incorporate air into the mixture, thus forming a cream. The creamed fondant stiffens within a few minutes and is generally allowed to stand overnight, during which period changes occur in the crystal structure and the fondant becomes softer.

The fondant is next melted in a kettle (емкость) equipped with a stirrer. The syrup batch is cooked to a definite temperature in an adjacent kettle, the batch consisting of a solution of cane sugar, or invert sugar, or a mixture of these in water. The batch is then added to the fondant and the mixture is put in the moulds of desired shape.

Somewhat different from various kinds of candy are the marshmallow products, which are much lighter in character. In making marshmallows cane sugar, corn syrup, or invert syrup is heated with water and then subsequently mixed with a warm-water solution of gelatin, gum, or albumin. Then the mass is beaten to incorporate air, which is an essential step in the process. After heating, the marshmallow is run into the starch mould to give the desired shape and produce a dry surface.