Technology of breadmaking
What steps does bread production consist of? 2. Why is dough fermentation essential during its processing? 3. What machines are employed in bread production and what functions do they perform? 4. How does dough develop during baking? 5. What does the final processing of baked bread include?
The first basic step in the production of bread is the mixing of the ingredients to form dough. The mixed dough or sponge is next unloaded from the mixer into a dough trough and wheeled into the fermentation room. The fermented dough is taken to a dividing or scaling machine which automatically cuts it into accurately weighed individual pieces carried on a conveyer to the next machine called a rounder. The rounded dough balls are next subjected to a brief period of fermentation which is called intermediate proofing. After the dough pieces have passed through intermediate proofing, they are shaped or moulded into the form of a loaf. The final processing of baked bread includes its cooling, slicing and wrapping.
During this stage yeast cells act upon the available sugars, transforming them into carbon dioxide and alcohol. Bacterial fermentation, involving chiefly lactic and acetic acid bacteria, supplements yeast fermentation. As the result of these phenomena, dough rises in the trough to several times its original size and assumes a light, spongy character. The dough in which gluten has developed a maximum of elasticity becomes mature and ready for further processing.
Mixer, dividing/scaling machine, conveyer, moulder, rounder, slicer-wrapper
Примерно тоже, что и в 1 вопросе
5)The final processing of baked bread includes its cooling, slicing and wrapping. The bread, as it emerges from the oven, has an interior temperature near the boiling point of water. This temperature must be reduced to render the loaf suitable for slicing and wrapping. The cooled bread is then placed on a conveyer that takes it through a slicer-wrapper in which bread is sliced and wrapped either in waxed paper or cellophane.
MILLING
When did people first begin to mill cereals? 2. What is the main principle of milling? 3. What did the introduction of machinery result in? 4. What cereals are commonly milled now? 5. What is flour usually produced from? 6. What are the main factors affecting the appearance and characteristics of wheat? 7. What qualities of wheat are most important for a miller or baker?
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.
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.
To the miller and baker the most important qualities are strength, colour, flavour and flour-yielding properties.
SUGAR IN CONFECTIONARY PRODUCTION
1.What is the chief ingredient of confectionery products? 2. What sweeteners were used by earlier confectioners? 3. What do the characteristics of the finished product depend upon? 4. What are common ingredients of many candies? 5. What are the main types of candies? 6. What does the production of hard candies/fondants consist in? 7. Why are marshmallow products different from other kinds of candy? 8. Are you a sweet-tooth (сластена)? What sweets do you prefer?
1)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.
2)Some of the earlier confectioners used honey, molasses, maple (кленовый) sugar, and cane syrup as the principal sweetening agents.
3)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
4)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.
5)Candies, Hard candies, Fondant, Marshmallows
6)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.
7) Somewhat different from various kinds of candy are the marshmallow products, which are much lighter in character.
8)Тут про свои любимые сладости)
ECOLOGY IN FOOD INDUSTRY
1. What are the main tasks in food industry ecology? 2. What is the difference between waste prevention and waste minimization? 3. What forms are the wastes in?4. What are the main technologies of wastewater? 5. What is more profitable to prevent and reduce wastes or to clean them up? Why? What do you think?
1) The avoidance of waste formation and pollution is always a key task
2) Waste prevention measures include prevention, reduction at source and re-use of products, while waste minimization also includes waste management measures, the quality improvements (e.g. reducing of hazards) and recycling.
3) Food industry produces large amounts of waste that are usually not hazardous, but mostly they are of biodegradable origin. Beside, many of the sub-branches also produce large amounts of effluent water with high chemical oxygen demanding substances.
4) pre-treatment: mechanical separation of coarse particles
primary treatment: removal of suspended solids by physical or physical-chemical treatment. Also includes neutralization, stripping and removal of oil and grease.
secondary treatment: elimination of colloids from wastewater by chemical or biological processes.
tertiary treatment: physical and chemical processes to eliminate defined pollutants such as phosphate, ammonia, heavy metals, etc.
5) The focus should always be on prevention, as it is always more economic to prevent and reduce waste than to clean it up.
EXTRUDING IN FOOD PROCESSING
1. What products do food pastes include? 2. What country is considered as the birthplace of macaroni products? 3. What characteristics are imparted to pasta by means of extruding? 4. What are the functions of an extruder? 5. Why can extruding be classified as one of the unit food processing operations? 6. What branches of food production is extruding used in? 7. What is added to extruder pasta products to make them more nutritious? 8. Why do food manufacturers need low-cost extruder cookers? 9. What is the difference between typical and low-cost extruders? 10. What advantage is achieved by using the LEC approach with soyor-cottonseed-based foods?
1) Food pastes include such products as macaroni, spaghetti, noodles, and vermicelli. Such products are called pasta.
2) Italy is considered to be the place of origin of macaroni products.
3) One of the main stages in pasta manufacturing is extruding. It should produce pasta of a uniform cross sectional shape1 and length, these characteristics are imparted by forcing an initial pasty mass through the dies of an extruder.
4) Extruders were jacketed to provide heating (sometimes cooling). These practices led to consideration of the extruder as a multi-purpose machine – heater, cooler, mixer, as well as a device for forming products like pasta.
5) Since extruding is used so widely for numerous food products (besides pasta, for example, for meat and fish products, ready-to-eat foods) it can be classified as one of the unit food processing operations.
7) During the last several years, interest has been shown in adding high-quality protein sources (milk powder, dried milk, whey, fish flour) and protein-rich sources (soy flour, soy concentrate, yeast protein, etc.) to extruded pasta products.
8) In order to process blended foods, it was necessary to have a simple, rugged (прочный) and low-cost processing system. This necessity has resulted in designing low-cost extruder cookers (LEC).
9) The low-cost extruders differ from typical extruders in that the extrusion requires little added water, thus eliminating redrying after extrusion. In addition, all of the heat energy comes from the slow dissipation (рассеяние) of mechanical energy.
10) One advantage of the LEC approach (метод) with soy–or cottonseed-based foods is that it offers a means of introducing high-quality protein, much needed food energy, along with vitamins and minerals into the diet at low cost.
BREWING: RAW MATERIALS AND TECHNOLOGY
1. How is beer characterized? 2. What are the basic raw materials for brewing?
3. What main stages does the brewing process consist of? 4. What is the aim of each stage of brewing (malting, mashing, fermenting, filtering)? 5. Where is beer stored during maturation? 6. In what way do brewers influence beer flavour in? 7. What is the greatest concern of brewers?
1) Beer is considered to be an effervescent (шипучий) beverage resulting from an extract of malted barley boiled with hops and fermented by yeast.
2) The basic raw materials for brewing include cereals (besides barley, oats, rice, maize, wheat); water (it accounts up to 90% by weight); yeast (specially selected strains).
3) malting, mashing, fermenting, filtering
4) The first phase in the brewing process is malting. Many complex changes take place during malting. The product resulting from the sprouting of the barley is called malt.
The next stage – mashing– consists in mixing malt with water in a special machine called a mash tun. The final result of mashing is the production of wort. The wort is then boiled with hops and later on hoped wort needs cooling. The essential step in the brewing of beers involves fermenting. When fermentation is completed the beer is clarified or filtered and is either pumped into storage tanks or racked into casks and finally packed into bottles and cans.
5)In wooden casks
6) They tend to influence flavour by controlling the raw materials, the fermentation and subsequent processing conditions and packaging techniques.
7) Brewers are very concerned that the finished techniques they use are the best in terms of product quality and cost effectiveness.
SOME STAGES IN WINE MAKING
1. What is the aim of the process of maturing and ageing? 2. What is the requirement for all wines prior to containerization for the market? 3. When does additional maturing occur? 4. What does the process of fining mean? 5. What does the operation of racking involve? 6. What does the number of times of racking depend upon? 7. How can the term of binning be explained? 8. What is said about blending and filtering? 9. What does the term “fortification” signify?
1) The aim of this process is known to be the transformation of the green wine into an acceptable product for market.
2) There is the requirement for all wines for a minimum of clarification, stabilizing and settling prior to containerizing for the market.
3) There is the additional maturing and ageing that occurs at the winery once a wine is in the bottle.
4) Fining is the term used to describe traditional methods for bringing about clarification of wine.
5) This operation involves the drawing off of the clear portion of a young wine from one vessel (vat, cask, or barrel) and transferring it to another vessel. In this process, the lees and sediment formed during the prior storage period are separated.
6) Depending upon the type and quality of wine, the number of times a wine will be racked ranges from a minimum of two to three or more.
7) Binning is the term used to describe the storage of bottled wine for ageing.
8) Blending. Usually, the mixing of the wine of several casks to equalize vintage in any given year is not considered to be blending in the usual sense. Some wines depend upon a carefully worked-out system of blending.
Filtering. Some of the most superior wines are not filtered prior to bottling for some risks are involved if one is attempting to bring out the ultimate bouquet that will develop by further ageing in the bottle. But, most wines do not fall into this category and filtration is commonly practiced.
9) Generally, the term signifies a wine that contains more alcohol than is obtainable through natural fermentation.
PROBLEMS OF AUTOMATING FOOD PROCESSING PLANTS
1. What kind of processes and operations do food processing plants employ? 2. What is the benefit of the structural approach of the plant management? 3. What purpose is the electronic equipment used for? 4. What functions do computers perform? 5. What food industries are computers applied in? 6. What operations are they extremely helpful for? 7. What can you say about automatic support systems? 8. Why are computerized maintenance management systems becoming the order of the day?
1) Food processing plants employ a great variety of processes and operations
2) It is necessary to provide a structural approach to permit each department in a plant to maintain responsibility for its own operation, while at the same time responding most effectively to overall management control.
3) Electronic equipment is used, however, not only for providing information but for direct control of production processes.
4) Computers perform such functions as product quality analysis, product sorting and packaging as well as automating production cycles.
5) Computerized machines are widely applied in beverage industry, brewing, confection production, fruit and vegetable canning, etc.
6) They are extremely helpful for product filling, wrapping, sealing, labeling and coding.
7) The involvement of support systems promotes to integrate the activities of the plant and make possible the improvement of both productivity and produce quality.
8) They allow to avoid labour and downtime costs. The savings are realized through better manpower scheduling, better material supplies control and increased equipment uptime.
WHAT PROCESS CONTROL REALLY OFFERS
1. What is the reason for introducing process control? 2. What can be eliminated by using a programmable controller? 3. What does the system of process control provide? 4. What information can be presented due to process control?
1) All food plant managers point out the following reasons for installing process control: a chance to modernize, non-stop processing, necessary product consistency, productivity increase (due to 100% monitoring).
2) Automated inspection means anything that measures, judges, or classifies without need for human assistance.
3) Major advantages are reliability, repeatability, speed, storage, and printed copies of test results. As a result, feedback is more rapid to the process: there is less production of rejected product, less waste material and less labour.
4) Information is displayed and recorded concerning wheat mix, flour code, total production, percent product yield and flour extraction. As for quality control technique, it allows to collect a sample of product on an hourly basis. The sample is distributed evenly across the surface of a conveyer belt. The belt moves under a computer-controlled video image analyser that obtains and stores the visible characteristics of the product
PACKAGING OPERATIONS
1. What does the process of packaging consist in? 2. What is the objective of packaging operation? 3. What are primary functions of the packaging process? 4. What are fundamental types of packages? 5. What affects the progress of packaging industry?
1) The process of bringing product and package together is usually the last step of the manufacturing operation.
2) The objective of the packaging operation is to bring together the product and its packaging material and create a finished packaged product in quantities demanded at the appropriate time.
3) . Although acting as a barrier against the environment is still a primary function. Retention of form and colour in the desired attractiveness must be also of great importance. Both product and package must be appealing
4) -integral (as part of product manufacture: product and package must coexist) – for canned foods or carbonated beverages;
- formed on the product (the packaging material does not exist in form until it envelopes the product) – pouches for beverage mixes;
-preformed packages (the package is formed at one site and the product is inserted) – ready-to-eat cereal cartons.
5) The development of new packaging materials and their combination in parallel with the development of closures for packages (caps, plugs, seals, and ties) have greatly affected the progress of packaging industry.
METHODS OF FOOD PRESERVATION
1. What is the subject of the text? 2. What causes food spoilage? 3. What methods of food preservation are spoken about? 4. What are the principles of food heating? 5. Why has canning become popular in food preservation? 6. What foods can be preserved by refrigeration? 7. What changes can foods under cold storage undergo? 8. How are foods affected served by freezing? 9. What chemical preservatives are usually used for food preservation? 10. What is the main requirement for efficient drying of foods? 11. What alteration of the product does drying cause? 12. What happens to the freeze-dried product? 13. Why does the sublimated product require no refrigeration? 14. How is the reconstruction of foods achieved? 15. What are the advantages of freeze drying?
1) As the principal spoilage agents are normally present in food, to destroy them or to prevent their development becomes the chief problem of food preservation.
2) Spoilage agents causes food spoilage
3)Heating, canning, refrigerating, freezing, using chemical preservatives, drying, freeze drying
4) Food is commonly preserved through the application of high temperatures. A temperature considerably above that of the body may result in either a pasteurized or sterilized product.
5) Before the discovery of canning it was impossible to keep perishable foods for any great length of time. Today highly efficient machinery and improved containers make possible the production of immense quantities of canned foods for both home and commercial use.
6) Fresh milk, meat and similar foods keep best just above the freezing point. Certain fruits and vegetables also keep better when cold.
7) During cold storage foods may undergo changes in flavoury texture and nutritive value.
8) Freezing, like cold storage, does not destroy the microorganisms and enzymes present in foods. It makes them more or less inactive, however, so that frozen foods, when held at the proper temperature, undergo changes slowly.
9) Sugar is often used. Salt and acids, in the form of vinegar or lemon juice, are other substances added for their preservation action
10) Although it is difficult to dry foods to the point of destroying microorganisms, it is comparatively easy to dry foods so that no spoilage takes place.
11) Drying of foods to prevent spoilage does not necessarily mean complete removal of the water, but it does mean concentration to such a point that the liquid is denser than the body fluid of the microorganisms.
12) The product retains its shape, but the total weight is reduced, often by more than 50 per cent.
13) This product requires no refrigeration, because microorganisms cannot grow at such a low moisture content.
14) . Reconstitution is achieved by immersion of the sublimated product in water before cooking.
15) Reconstituted products clearly resemble the original fresh products in flavour and colour.
MARKETING
1. What is success in business based on? 2. What do the managers of some companies sometimes forget? 3. What do customers do if they are badly and unqualitatively served? 4. Who costs more for any company: established customers or new ones? Why? 5. What are the levels of the ladder of customer loyalty?
1) Success in business is all about attracting and retaining customers.
2) They forget the other side of business – ensuring that the customer remains a customer.
3) A customer who receives a poor quality product or service on their first visit and as a result never returns, is losing the company thousands of dollars in potential revenue
4) Established customers tend to buy more, are predictable and usually cost less to service than new customers. Furthermore, they tend to be less price sensitive, and may provide free word-of-mouth advertising and referrals.
5) There is a prospect. They are then turned into a customer, then a client, then a supporter and finally, if the relationship is successful, into an advocate persuading others to become customers.
WHAT IS HACCP
1. When and where was HACCP developed? 2. What was the aim of this system? 3. Why is HACCP accepted worldwide?
1) HACCP was developed by the Pillsbury Company in the early 1960s for the National Aeronautics and Space Administration (NASA).
2) The system was designed to make the food served to astronauts as safe as possible. Since a foodborne illness on a space flight could be disastrous, the system had to ensure consistent food safety
3) HACCP was so beneficial that it was adopted by many segments of the food industry, from growers to manufacturers, and from distributors to operators. Over the years, the system has been refined and improved, and it is now accepted worldwide.
FOOD RESEARCH AND DEVELOPMENT IN 21 CENTURY
1. What does food safety assurance mean? 2. What is the role of the government agencies? 3 What do big opportunities for the future revolve around? 4. What has interest in diet and health resulted in? 5. What foods are called functional? 6. What are the prospects in the field of biotechnology?
1) The food industry will have to increase efforts to assure the safety of its products. This will mean greater effort devoted to food safety assurance in product manufacturability, requiring a thorough knowledge of the history and risks associated with all ingredients.
2)
3) Big opportunities for the future revolve around offering foods with enhanced nutrient levels and foods containing physiologically active components that deliver potential benefits in health maintenance and disease prevention.
4) Interest in diet and health has resulted in a whole new industry in the 1990s – functional foods.
5) This is a broad category including nutraceuticals, designer foods, medical foods, pharmafoods, and phytochemicals. It would include many foods currently marketed.
6) Nearly all major crops will likely have some transgenic products in the future and with increased interest in functional foods many possibilities for nutrient or phytochemical modification will occur.