Food Industry: Методические указания по английскому языку

МИНИСТЕРСТВО ОБРАЗОВАНИЯ РОССИЙСКОЙ ФЕДЕРАЦИИ Государственное образовательное учреждение – «Оренбургский государственный университет» Кафедра английского языка естественно-научных и инженерно-технических специальностей Е.А. МАШУТИНА FOOD INDUSTRY МЕТОДИЧЕСКИЕ УКАЗАНИЯ ПО АНГЛИЙСКОМУ ЯЗЫКУ

Рекомендовано к изданию Редакционно-издательским советом государственного образовательного учреждения – «Оренбургский государственный университет»

Оренбург 2002 5

ББК 81.2Англ + 65.304.25 я 73 М-38 УДК802.0:664(075.8)

Введение Данные методические указания по английскому языку предназначены для студентов второго курса факультета пищевых производств. Указания состоят из текстов с комплексом упражнений, направленных на развитие речевых умений и текстов для дополнительного чтения. Основная цель методических указаний - подготовить студентов к беседе по соответствующей специальности. Наличие разных текстов, упражнений и диалогов способствует достижению цели обучения иностранному языку в неязыковом вузе

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1 My Speciality I am a second year student of the Technological Faculty of the Orenburg State University. Our faculty trains technologists on the speciality grain storage and processing and mechanical engineers on machinery and equipment of food industry. The specialists of this kind are in great demand. Highly developed milling industry needs young capable engineers. At present the milling process is effected by the machinery which is manufactured on the base of the latest achievements of modern technique. The study of grain and its technology enlarged the list of scientific disciplines. It relies on chemistry, physics, Thermotechnics, hydraulics and other sciences which make it possible to carry out complicated technological milling processes. Engineer-technologist needs to know all technological processes of flour processing such as – grain reception, its preparation for milling, the milling proper, sacking, storage and delivery of the flour. A period of study at our University lasts 5 years. 2 years of general study when we are taught Strength of Materials, Chemistry, Theoretical Mechanics and some others, and then 3 years of professional training when we learn Biochemistry of Grain, Technology of Flour Processing, the Principles of Designing and other special subjects necessary for our profession. At our disposal we have nice lecture halls and well-equipped modern halls. While studying at the University we are to fulfil 8 or 9 course papers and a diploma paper which is submitted at the end of the 5th year. A diploma paper is considered to be our research work. In the 4th year of our study we are to have vocational practice in order to have a clear idea of our speciality is like. During our course of study we have 2 months practical work at a Flour Mill. There we have the opportunity to see the chief production departments, the grain cleaning, roller and sifting floors. There is a large well equipped lab where we can check the grain for moisture content, weight, colour, general purity and presence of impurities. I suppose we will be greatly satisfied with our practice. In future we’ll be given a job at some place of our country. The brightest ones will go into research. We’ll be able to work as chief engineers, the heads of laboratory, designers. We are full of great hopes and expectations. I know that there was the task set before our engineers to increase the flour output. New flour mills will be built in our country to carry these directions, and it’s our faculty of food production that trains engineers for these new flour enterprises. 1.1 Read the new words and expressions according to the transcription, mind their pronunciation and meaning 1 to train specialists – готовить специалистов 2 grain storage and processing – технология хранения и переработки зерна 3 machinery and equipment of food industry – машины и аппараты пищевой промышленности 4 to be in great demand – иметь большой спрос 7

5 to enlarge the list of scientific disciplines – расширить круг научных дисциплин 6 Thermotechnics – теплотехника 7 Hydraulics – гидравлика 8 grain reception – прием зерна 9 preparation for milling – подготовка к помолу 10 Strength of materials – сопромат 11 the Principles of Designing – основы проектирования 12 to have at one’s disposal – иметь в распоряжении 13to fulfil a course paper – выполнить курсовую работу 14 to defend a diploma paper – защитить диплом 15 to have vocational practice – проходить производственную практику 16 production department – производственный цех 17 to go into research – заняться исследовательской работой 18 the task set before – задача, поставленная перед … 1.2 Pronounce the following words correctly Technological, storage, manufacture, technique, discipline, Thermotechnics, Hydraulics, reception, equipped, course, impurity.

rely,

1.3 Answer the following questions 1 Whom does the technological faculty train? 2 What sciences contribute to the study of grain and its technology? 3 What functions of flour processing are necessary to know for every technologist? 4 How long does the study at the University last? 5 When do the students learn special subjects and what are they? 6 When is a diploma paper defended? 7 Why are the students to have vocational practice? 8 What does the practical work include? 9 What and where will the former students work after graduation from the University? 10 Why does highly –developed milling industry need young capable engineers? 1.4 Ask the questions. Mention such expressions as: I’m sorry; May I ask you; Will you tell me For example: May I ask you, what University you are in? 1 На каком факультете ты учишься? 2 Какие предметы изучают студенты на вашем факультете? 3 Какие научные работы студенты должны выполнить? 4 Когда студенты проходят производственную практику? 5Какими профессиональными навыками должен обладать выпускник факультета? 8

1.5 Read the dialogue and reproduce it ― Hello, Ann! Glad to see you. I haven’t seen you since we finished school. ― Oh, yes. Very glad to see you again. How are you getting on? Do you work or study? ― I’m already a second year student of our State University. ― What department do you study at? ― The faculty of Food Production. ― I see. You were well up in chemistry at school and eager to go into research. You are quite a researcher now, aren’t you? ― Don’t say “yes” until you’ve leapt. I’ve been doing a bit of research in the field of Biochemistry of Grain but our professor says we’ll have to make a lot of experiments before we have reached a satisfactory result. ― You must have an up-to-date equipment. ― Right you are. All labs are well-equipped on the base of the latest achievements of modern technique. ― You are lucky. Your dream has come true and I wish you a great success. ― Thank you. The same to you. 1.6 Summarise all the information about your speciality and speak about it

2 Text 1 The Historical Outlook of Corn Cultivation in the World Corn, one of the most fertile of crops, will produce about twice the yield of wheat from one eighth the amount of seed, in one half the time. It requires no excessive preparation of the ground, its cultivation is simple, and its harvesting is even simpler. Columbus, in 1498, speaks of Haitian cornfields 18 mile long. Accustomed to wheat, the Spaniards did not like the taste of the new grain, but they took specimens back to Europe and it spread through several countries as a garden curiosity. The first Europeans to recognize corn’s importance were the English colonists on the Atlantic coast. Wheat, they tried, and it failed them; and when the very existence of the Massachusetts and Jamestown settlements hung in precarious balance during those first hard winters, it was corn that saved them. Like the sparse crops of the first down of civilization it become a means of exchange, a form of money. Surplus corn built up trade and commerce, encouraged the growing stream of immigrants crossing the Atlantic, and opened the gates to wealth and prosperity. The settler know that corn would grow wherever he planted it, and that within a few short weeks it would yield him a food supply. A man could scratch the ground with a stick in an improvised cleaning and grow more than enough for himself and family. The world soon knew this yellow grain from America. Its addition to universal resources made the grain supply adequate for the first time in history. 9

2.1 Read the new words and memorize them. Find the meaning fertile – yield – excessive – harvest – Haitian – Spaniard – curiosity – settlements – sparse corn – surplus corn – prosperity – 2.2 Pronounce the words correctly, write down the transcription Columbus, Spaniard, Haitian, Massachusetts, Atlantic, yellow, adequate. 2.3 Read the text and ask as many questions as possible 2.4 Find in the text and prove that 1) corn is one of the most fertile crops 2) the first who recognized corn’s importance were the English colonists 3) the settler could grow enough for himself and family 2.5 Choose the right tense and explain it 1 will produce

* Pres. Ind. Pass. * Past. Perf. Act. * Fut. Ind. Act.

2 did not like

* Past. Ind. Act. * Pres. Perf. Pass. * Fut. Cont. Act.

3 would grow

* Future-in-the Past. * Fut. Cont. Act. * Fut. Ind. Act.

2.6 Put 5 types of questions to the given sentence The settler knew that corn would grow wherever he planted it. 2.7 Discuss this text in your own dialogues. Work in pairs 10

2.8 Find in the text all new words and translate sentences they are in 2.9 Give the Russian for 1 the amount of seed 2 excessive preparations 3 cornfields 4 garden curiosity 5 precarious balance 6 first dawn of civilization 2.10 Make up a plan of this text and retell according to it

3 Text 2 Before Man, There Was Yeast Yeast, a unicellular fungus, has an unestablished beginning dating back millions of years before the evolution of man. It is reputed that the ancient chaldeans were the first to make an yeast – leavened bread some 2,300 years ago. From them, the art of making leavened bread was spread among the Egyptians, Greeks and Romans, who with their conquering armies, widely distributed this new found art. From this early beginning, and through the next several thousand years, the art of making leavened bread advanced and spread throughout the world. However, the very thing which made the bread possible, yeast or leaven as it was called, was not recognized or understood until just a little more than 300 years ago. The perfection of the microscope in the year 1590 opened the door to scientists, who were now able to study the world of micro-organisms. Advances in yeast technology began in 1680 when Leenwenhock first observed the microscopic yeast cell. It wasn’t until some 180 years later, however, that Pasteur established that fermentation is correlative with the life of yeast cells, and a solid foundation for the understanding of fermentation was finally laid. Continued research by Hansen in isolating and culturing pure yeast strains enabled the identification and classification of yeasts. With advanced understanding, strains could then be carefully selected and cultured for optimum performance in any given system or process. 3.1 Words to remember 1 2 3 4 5 6 7

unicellular – одноклеточный fungus – гриб, грибок, плесень to repute – считать, полагать chaldean – халдей, астролог yeast-leavened bread – хлеб из дрожжевого теста correlative – соответствующий, сходный solid – твердый 11

8 yeast strain – дрожжевой штамм (разновидность) 9 to enable – давать право или возможность 10 optimum – наиболее благоприятные условия 3.2 Pronounce the words correctly Egyptians, Greeks, Romans, chaldean, leaven, throughout, microscope, microorganism, fermentation, identification 3.3 Make up your own sentences using new words 3.4 Agree or disagree 1 Yeast has an unestablished beginning dating back millions of years before the evolution of man. 2 The art of making leavened bread didn't advance and spread throughout the words. 3 Yeast or leaven was recognized and understood at once as it appeared. 4 Advances in yeast technology began in 1600. 5 Solid foundation for the understanding of fermentation was not laid at all. 3.5 Answer the questions 1 Who was the first to make an yeast-leavened bread? 2 When did it happen? 3 How did this new found art spread? 4 What invention opened the door to scientists? 5 Advances in yeast technology began in 1680, didn’t they? 3.6 Find the sentences with new words and translate them 3.7 Put 5 types of questions to the sentence The perfection of the microscope in the year 1590 opened the door to scientists. 3.8 Imagine that you live in those times. Discuss this problem in your own dialogues 3.9 Prove that before man, there was yeast

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4 Text 3 A Modern Flour Mill A modern mill is a vast enterprise where the entire technological process is fully mechanised and put on a continuous flow basis. Our flour mills differ from those of many foreign countries. They have a higher degree of efficiancy. Our mills are simple in operation. They usually have 5 or 6 floors, and all machines of one type are grouped together on the floor. One or two floors may be wholly occupied by rollermills, another two by centrifugals and plansifters and another two by purifiers; this enables a whole floor-full of machines to be supervised by men skilled in operating that particular type. The system of worm, band and chain conveyors, bucket elevators are used for transport. Rollermills, plansifters, centrifugals are widely used for milling operations. All the processes continue simultaneously, and the stocks flow in endless streams from one group of machines to another. Such specialized consulting engineering organization as the State Institute Promzernoproject has many years’ practice of the complex designing and in its work uses modern development of the milling industry in our own country and abroad. Special attention is given to the layout of mill building and their position in relation to each other. Our mills are equipped with an automatic signalling and light system to control and block motor starting and stopping, to indicate the grain and flour level in the bins. There is also a double way loudspeaking operative wiring for communication of all floors and a central Control room. All our designers meet various geographical and climatic conditions and besides that they always take into consideration wishes and tastes of the customers. 4.1 Words to remember 1 efficiancy - эффективность 2 enable - позволять 3 supervise - использовать 4 simultaneously - одновременно 5 to take into consideration – принять во внимание 6 customer – покупатель 4.2 Mind the pronunciation of these words enterprise, mechanised, continuous, automatic, various, customer 4.3 Answer the questions 1 Where is technological process fully mechanized? 2 Do our mills simple in operation? 3 How many floors does it usually have? 4 How are the floors occupied? 5 All the processes work simultaneously, don’t they? 13

6 What engineering organization uses modern development of the milling industry in our country and abroad? 7 What are our mills equipped with? 8 What conditions do our designers meet? 9 Do they take into consideration wishes and tastes of the customers? 4.4 Agree or disagree 1 Our Flour Mills do not differ from those of many foreign countries. 2 They usually have 2 or 3 floors. 3 All machines of one type are grouped together on one floor . 4 The system of worm, band, chain conveyors, bucket elevators are used for milling operations. 5 Much attention is given to the layout of mill buildings and their position in relation to each other. 6 Our mills aren’t equipped with any systems to control and block motor starting and stopping. 4.5 Choose the right tense and explain it 1 may be occupied

* Pres. Perf. Act. * Pres. Ind. Act. * Pres. Ind. Pass.

2 enables

* Past. Ind. Act. * Past. Perf. Act. * Pres. Ind. Act.

3 are equipped

* Pres. Ind. Pass. * Past. Cont. Act. * Pres. Perf. Act.

4.6 Make up your own dialogues, according to the text 4.7 Put general questions to the given sentences 1 A modern mill is a vast enterprise. 2 Our flour mills differ greatly. 3 They have a higher degree of efficiency. 4 All machines are grouped together on one floor. 5 This enables a whole floor - full of machines to be supervised by men.

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4.8 Point out 3 main ideas, and make up a plan of this text Give the written translation of the first paragraph 4.9 Find the sentences with the new words in the text and give the literary written translation of each of them 4.10 Imagine that you are a chief of Modern Flour Mill. A delegation from England came to see our technology. Your task is to tell about the advantages and merits of our Flour Mills

5 Text 4 General Notes on Wheat The origin of wheat is unknown. There is evidence that wheat was cultivated in China 3.000 years ago and that it was chief crop in ancient Egypt and Palestine. Wheat is the most important of the cereals. It can grow in almost any kind of soil and in any temperate climate. It is one of the most widely grown crops in the world. The wheat grain is oval in shape, having a number of short, fine hairs at one end. It consist of three parts: 1) The germ or embryo which produces the new plant. 2) The starchy endosperm which provides the food for the new plant when the germ starts to grow. 3) The various outer coverings constituting the husk of the grain, which are for its protection. The average composition of a wheat grain is approximately: 85 per cent … endosperm 2 per cent … germ or embryo 13 per cent … husk. These percentages may vary, depending on the nature of the grain. Wheat is now cultivated from the neighbourhood of the equator almost to the borders of the Arctic zone. The quality of wheat is affected not only by the climate and the soil in which it grows, but also by its pedigree; for instance, a weak variety can be grown in a climate and soil that usually produce strong wheats: climate, however, is the predominant factor, as is shown by the fact that wheat repeatedly shown in an unaccustomed climate gradually assumes the characteristics of the wheat normally grown in that climate. Different varieties of wheat 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”. The characteristics most important to millers are: 1. strength 2. hardness 3. flavour. 4. colour 15

5. flour-yielding capacity Wheat may be divided into two classes, winter wheat and spring wheat. Winter wheat is sown in autumn and grows in the countries where the winter is not very cold. A protective layer of snow not only prevents frost damage but promotes tillering. Spring wheat is sown in spring and must be harvested before it can be frozen by winter frosts.

5.1 Words to remember 1 the origin of wheat- происхождение пшеницы 2 there is evidence- существует доказательство 3 chief cereals- главные хлебные злаки 4 temperate climate- умеренный климат 5 bread-making- производство хлеба 6 soft- мягкий 7 oval in shape- овальный по форме 8 fine hairs- тонкие волоски 9 at the and- на конце 10 plant- растение 11 starchy endosperm- крахмальный эндосперм 12 outer coverings- наружные оболочки 13 husk- оболочка, шелуха 14 en overage percentage- средний процент 15 pedigree of wheat- происхождение пшеницы 16 for instance- например 17 a weak variety- слабый сорт 18 strong wheat- сильная пшеница 19 predominant factor- предопределяющий фактор 20 to assume the characteristics- принимать характеристики 21 to vary in appearance-различаться по внешнему виду 22 colour of the bran or outer skin- цвет оболочки 23 hard wheat- твердая пшеница 24 soft wheat- мягкая пшеница 25 flavour- вкус и запах 26 flour-yielding capacity- выход муки 27 damage- повреждение, порча 28 tillering- прорастание 5.2 Practise the reading of the following words and say what Russian words help to guess their meaning to cultivate, chief, climate, principle, group, macaroni, oval, ordinary, part, embryo, protection, approximately, composition, equator, zone, factor, characteristics, normally, class, climate, colour 16

5.3 Check up if you remember the following verbs to know, to produce, to grow, can, to belong, to consist of, to provide, to constitute, to vary, to depend on, to cultivate, to affect, to sow, to assume, may, to divide, to prevent, to promote, to harvest, to damage. 5.4 Agree or disagree 1 The origin of wheat is known 2 There is no evidence that wheat was cultivated in China 3 Wheat was chief crop in Egypt 3.000 years ago 4 Wheat can grow only in hot climate 5 The wheat grain consists of 3 parts 6 The germ produces the new plant 7 The starchy endosperm does not provide the food for the new plant 8 Various outer coverings are used for grain protection 9 Wheat is cultivated in almost every climate and soil 10 The quality of wheat is affected only by the climate and soil 11 Wheat varies greatly in appearance and characteristics 12 A protective layer of show only prevents frost damage 13 Spring wheat must be harvested before winter frosts come 5.5 Answer the questions 1 Is the origin of wheat known? 2 What crop was chief in ancient Egypt and Palestine? 3 What soil and climate can wheat grow in? 4 What botanical group do the principle wheat belong to? 5 Is the wheat grain oval or round in shape? 6 How many parts does the grain consist of? What are they? 7 Whet is the average composition of wheat grain? 8 Is wheat affected by its pedigree? 9 May wheat be green or gray? Why? 10 What characteristics are important to millers? 11 Winter wheat is sown in summer, isn’t it? 12 Is spring wheat sown in winter or in spring?

5.6 Refresh your grammar. Translate the following into Russian wide-wider-widely important-the most important 17

main-mainly use-useful-usage-useless vary-various-variety neighbour-neighbourhood differ-different-difference lay-layer mill-miller-milling 5.7 Choose the right tense and explain 1 is growing

*Past. Ind. Pass. *Fut. Cont. Act. *Pres. Cont. Act.

2 has produced

*Pres. Ind. Pass. *Pres. Perf. Act. *Past. Cont. Pass.

3 is affected

*Fut. Ind. Pass. *Pres. Ind. Pass. *Fut. Perf. Act.

5.8 Divide the text into logical parts and make up a plan 5.9 Retell the text using your own plan

6 Text 5 Flour Wheat flour is unique among cereal flours in that, when mixed with water in the correct proportions, its protein component will form an elastic network which is capable of holding gas and which will set to a rather firm spongy structure when heated in the oven. It is this behaviour which makes possible the production of bread as we know it. In order to secure batter and doughs which will handle satisfactorily and yield finished products of good eating quality the proper flour must be used. Suitability of a flour for a particular purpose is governed primarily by the variety of wheat from which it was milled, the protein content of the flour, and the milling conditions. Wheats may be divided into soft and hard, with the latter group subdivided into winter and spring wheats. Hard wheats are indispensable for the production of flour intended for use in bakery foods of low density, such as ordinary white bread. Flours made from hard wheats can yield doughs which are elastic, have excellent gas-holding properties, and respond well to the usual bakeshop processing techniques.

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6.1 Words to remember 1 network – сеть, сетка 2 spongy – губчатый, пористый 3 oven – печь 4 batter – сброженный жидкий полуфабрикат, взбитое жидкое тесто 5 doughs – тесто 6 to handle – перерабатывать 7 suitability – годность 8 indispensable – необходимый 9 density – плотность, густота 10 to yield – производить 6.2 Pronounce the words correctly and write down the transcription unique, spongy, oven, primarily, variety, ordinary, technique. 6.3 Find in the text and prove that 1 Wheat flour is unique among cereal flours 2 The quality of wheat is affected by its pedigree 3 Wheat may vary in appearance and characteristics 6.4 Agree or disagree 1 2 3 4 5

Flour protein component will not form an elastic network. In order to secure batter and dough the proper flour must be used. Wheats may be divided into soft and hard. Hard wheat is subdivided into autumn and summer wheats. Flours made from hard wheats can yield doughs which are elastic. 6.5 Answer the questions

1 2 3 4 5 6 7 8 9

Why wheat flour can be called unique among cereal flours? In order to secure batter and dough the proper flour is used, isn’t? Where is wheat cultivated? What is the quality of wheat affected by? Is climate the predominant or the secondary factor? What colour may wheat be? Are there many wheat characteristics? What are they? What is the difference between winter and spring wheat? How can you describe the use of hard wheat? 6.6 Choose the right tense and explain *Pres. Ind. Pass. 19

1 will form

*Fut. Ind. Act. *Fut. Ind. Pass.

2 is governed

*Fut. Ind. Act. *Past. Perf. Act. *Pres. Ind. Pass.

3 are

*Pres. Ind. Act. *Pres. Ind. Pass. *Pres. Perf. Act. 6.7 Give the Russian for

1 2 3 4 5

spongy structure milling conditions winter and spring wheat indispensable for the production hard wheat 6.8 Ask as many questions to the text, as possible. Work in pairs 6.9 Prove your friends that wheat flour is unique among cereal flours

7 Text 6 Cleaning Milling Operations Most flour milling operations, apart from the grinding of wheat and mill stocks, consist of making separations between particles of different types. In the wheat cleaning operations that precede the milling process the straws, sand, foreign seeds and other impurities are extracted: in the milling process itself the wheat is broken down into bran on one hand and variously sized endosperm particles on the other; the bran must be separated from the endosperm, and the endosperm particles must themselves be classified according to their size. The objects of wheat cleaning are to remove all impurities and foreign seeds from the wheat before it is milled. A variety of different seeds and foreign bodies can be found in wheat. Some of the impurities are toxic to the human body, others are less harmful but may import a taint to the flour. Loose impurities are extracted from raw by taking advantage of: 1. Difference of specific gravity 2. Difference of dimensions 3. Difference of behaviour in air currents Separation by specific gravity. This principle is used for separating impurities, which have the specific gravity different from that of wheat. For example, stones of the same size and shape as wheat. The removal of stones from 20

wheat is during the washing process, the wheat is held suspended in a stream of water and the stones sink to the bottom. Separation by dimensions is carried out by means of sieves, which are covered with woven wire (plated steel) or perforated sheet metal. Sieves may be constructed on the plane with rotary or in the form of a revolving reel. Separation by ascending air currents is used to separate dust, chaff, small straws, light grains and other light particles from sound wheat. 7.1 Words to remember 1 straws – соломинка, соломка 2 taint – подкраска, пятно, порча, привкус 3 loose – сыпучий, инородный 4 raw – сырье 5 gravity – плотность 6 dimensions – размеры, величина 7 woven wire – переплетенная проволока 8 plated steel – полоса стали 9 to perforate – прокалывать 10 sheet metal – металл 11 rotary – вращающийся 12 revolving reel – вращающееся 13 to ascend – поднимать, восходить 14 chaff – мякина, сечка 15 light grain – зерно низкого качества 16 sound wheat – доброкачественная пшеница 7.2 Make up 3 sentences using new words 7.3 Finish the sentences 1 2 3 4 5

Most flour milling operations consist of … The endosperm particles must themselves … Loose impurities are extracted … The wheat is held suspended … Sieves may be constructed on plane … 7.4 Point out the proper word

1 In the wheat cleaning operations that precede the milling process different impurities are . a) included b) compressed c) extracted 21

2 Some of the impurities are . a) useful b) toxic c) pleasant 3 The removal of . from wheat is during the washing process. a) stone b) smell c) dirt 7.5 Answer the questions 1 2 3 4 5 6 7 8

What do most flour milling operations consist of? The straws, sand, foreign seeds are extracted, aren’t they? Are endosperm particles classified according to their colour? Can we find a variety of different seeds in wheat? How can you classify loose impurities? Do the impurities have the specific gravity? Is separation by dimensions carried out by means of sieve or microscope? How do you understand the difference between light grain and sound wheat? 7.6 Refresh your grammar. Translate into Russian

grinding- to grind different-difference-to differ variously-to vary-variety harmful-harm specific-to specify-specification washing-to wash rotary-to rotate-rotation separation-to separate 7.7 Find Russian equivalents from the right column air current light grain woven wire

мельничный процесс инородные тела налет на муке

foreign bodies поток воздуха stream of water переплетная проволока sound wheat зерно низкого качества milling process поток воды taint to the flour доброкачественная пшеница 7.8 Describe all methods of separation

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8 Text 7 Purpose of Milling The purpose of milling is to separate the wheat endosperm (the source of flour) from the germ and the bran layers, and to reduce the endosperm chunks to a fine powder. In conventional milling processes this is accomplished by passing the wheat kernels and their products through a series of pairs of rolls and sieves. The initial sets of rolls break open the seed coat and strip out the friable endosperm. Subsequent sets of rolls grind the products finer, or perform other essential functions such as flattering the germ which facilitates its separation from the endosperm. At each stage, stacks of screens separate the ground material into several streams. These streams may be further processed by grinding, they may be drawn off for seed, or they may be combined to yield flours of different qualities. By selecting the proper streams, the miller can furnish flours of widely varying quality from the same wheat blend. Of course, the inherent quality of the wheat places an upper limit on the excellence of flour which can be obtained from it. Ordinarily, about 70% of the wheat kernel, emerges as flour of some sort. Usually the first endosperm fractions obtained from the wheat kernel, constituting perhaps 50-90% of the total flours, are combined to make a so-called “patents” flour. The remaining flour would then be called a “clear” flour, and is considered to be of inferior quality because it is of darker colors and usually exhibits poorer baking performance. If all of the flour streams are combined to make only one product, the latter is called a “ straight” flour. 8.1 Words to remember 1 chunk – большой кусок 2 conventional – общепринятый 3 to accomplish – выполнять, достигать 4 sieve – сито, просеивать 5 seed coat – оболочка семени 6 to strip out – освобождать 7 friable – хрупкий, рыхлый 8 subsequent – последующий, следующий 9 to grind – размалывать 10 stacks of screens – штабеля сит 11 draw off – откачивать, выбирать 12 yield flour – выход муки 13 blend – смесь 14 inherent – неотъемлемый, присущий 15 to emerge – выходить, появляться 16 fraction – часть, доля 17 patent flour – сеяная мука 18 inferior quality – плохое качество 19 straight flour – мука средних сортов 20 chunks – система веяных сходов 23

21 to facilitate – облегчать, содействовать 8.2 Mind the pronunciation of these words accomplished, kernel, initial, friable, subsequent, facilitate, further, yield, inherent, inferior. 8.3 Agree or disagree 1 Stacks screens don’t separate the ground material into several streams. 2 The purpose of milling is to reduce the endosperm chunks to a fine powder. 3 The inherent quality of the wheat places a lower limit on the excellence of flour which can be obtained from it. 4 The flour is called clear if all of the flour streams are combined. 5 The first endosperm fractions constitute 30% of the total flour. 8.4 Finish the sentences 1 2 3 4 5

The purpose of milling is ... Stacks of screens separate ... The inherent quality of the heat ... About 70% of the heat kernel ... The remaining flour would then be called ... 8.5 Answer the questions according to the text

1 How is the separation of the wheat endosperm from the germ accomplished? 2 Do the initial sets of rolls break strip out the friable endosperm? 3 The miller can furnish flours of widely varying quality from the same wheat blend, can’t he? 4 Does 70% or 100% wheat kernel emerge as flour of some sort? 5 What kinds of flour can be met in the milling process? 8.6 Make up your sentences using the new words 8.7 Find examples of conversion in the text and write them down 8.8 Put 5 types of questions to the sentence These streams may be further processed by grinding 8.9 Check if you remember the numerals. Do it in writing 50, 13, 95, 70, 5, 33, 15, 12, 3, 84. 8.10 Explain in your own words the purpose of milling 24

9 Text 8 New Generation of Yeast Through the years, the baker has had quality yeast available to him both in compressed or wet form, and as an active dry yeast. A third type, instant active dry yeast has now become available. This new generation of yeast is similar to conventional active dry yeast in many ways. However, there are certain characteristics of the instant yeast which represent new advances in yeast technology. Instant yeast, like conventional dry yeast, has a long shelf life, is tolerant to a fairly wide range of storage temperatures, is free-flowing, and convenient to handle. It differs, however in that it possesses a higher level of activity per unit weight of dry material, doesn’t require a separate stage for rehydrating the yeast prior to use. These differences are the result of advanced technology in both yeast genetics and processing. As an example, an improved drying process has enabled the processing of high activity yeast with 50 to 55% protein content into a high potency dried product. The rod-shaped yeast particles are dried on a fluid bed dryer which gives rapid drying without exposing the yeast to high temperatures which would result in damage to the cell membrane or reduction of enzymatic activity with the yeast cell. An open structure allows water to freely penetrate each granule, resulting in instant rehydration of the yeast. This eliminates the need to first disperse and activate the yeast in warm water before using. 9.1 Words to remember 1 2 3 4 5 6 7

tolerant – устойчивый rehydrating – восстановление влагосодержания potency – сила, могущество rod-shaped – в форме палочки fluid bed – кипящий слой to expose – подвергать воздействию enzumatic - ферментативный

8 to eliminate – выделять, удалять, устранять 9 to disperse – устанавливать 9.2 Find the meaning of the words and memorize them 1 2 3 4 5 6

instant yeast – tolerant – free-flawing – dehydrate – to enable – rod-shaped – 25

7 enzymatic – 8 to disperse9.3 Find new words in the text and translate these sentences 9.4 Put 10 questions to the text 9.5 Find the ending in the text 1 2 3 4 5

A third type, instant active dry yeast ... There are certain characteristics of the instant yeast ... These differences are the result ... It possesses a higher level of activity ... An open structure allows ... 9.6 Agree or disagree

1 2 3 4 5

A third type hasn’t become available. There are certain characteristics of the instant yeast. Instant yeast, like conventional dry yeast, has a long shelf life. These differences are the results of climatic conditions. An open structure allows water to freely penetrate each granule. 9.7 Make up dialogues discussing new generation of yeast 9.8 Put general questions to any 3 sentences from the text 9.9 Retell the text

10 Texts for additional reading 10.1 Conditioning Conditioning has 2 distinct objects. The first is to deliver the wheat to the first break rolls in a certain physical state, which depends mainly on suitable adjustment of its moisture content; the second is to modify the gluten characteristics of certain wheat so as to improve the strength and baking value of the resulting flour. In adjusting the moisture content the chief aim is to ensure that the wheat is, on the one hand, dry enough to give: 1) easy separation of endosperm from bran, 2) accurate and easy sifting on the dressing machines; 26

on the other hand, damp enough to ensure: 1) that the bran is sufficiently tough to avoid being unduly broken up, 2) that the reduction rolls can grind the endosperm into flour with the minimum power consumption. These two considerations are somewhat contradictory, but in practice it is not hard to achieve a satisfactory compromise. The bran skin must be damp enough to give as much broad bran as possible and to keep down the production of bran powder, but it must be so damp as to hinder the separation of the endosperm. Soft wheat must be milled far drier than hard wheats, as the latter have a hard, vitreous endosperm and a bran skin that breaks up easily unless the moisture is fairly high. The moisture content required in the finished products is largerly determined by the climate and by the length of time for which the products must be stored. 10.2 Corn Syrup Corn syrup is one of the foremost of the “energy” foods. It finishes the body with fuel for muscular and mental work and so easily digested that it can be fed to infants and invalids whose systems might be upset by other types of carbohydrate food. Corn syrup belongs to the family of sugars. It is not a single substance but is a combination of dextrose, dextrin and water, maltose. Dextrose is the sugar of the blood. Maltose, or malt sugar, is a sugar that changes easily and completely into dextrose during digestion. The dextrin in corn syrup is the same substance as is produced in the body when starch is eaten. It is recognized by physicians as a food of such unusual merit that the most delicate of digestive systems can handle it without disturbance. During digestion it is changed, first into maltose and then into dextrose. Accordingly, corn syrup as it reaches the consumer or the doctor who uses it in infant feeding, is a combination of four members of the sugar family: dextrose, maltose, sucrose (cane sugar), and dextrin. The mixture is often better suited to dietary needs than equal amount of any one sugar.

10.3 Glucose Glucose is one of the many substances called “sugars”. All the sugars are chemically built up from the elements carbon, hydrogen and oxygen. Glucose is found in most fruits when ripe, in the nectar (a sweet liquid) of flowers and in small but necessary amounts, in blood. It has many names and chemists call the purest form of it dextrose. Glucose can be made by boiling the starch obtained from potatoes or maize with acid. The starch combines with water, and glucose is formed. Glucose is much used for making sweets and preserving fruits. It is quickly absorbed by the body and therefore its effect which is to give energy and 27

strength takes place rapidly. Like other sugars it is easily fermented and then gives ethyl alcohol, a substance with a vast number of uses. 10. 4 Wheat Quality The quality of flour is determined by the wheat from which it is milled and the efficiency and skill with which the milling operations are performed. A good wheat grist will produce a poor or unsatisfactory flour if the milling plant or the operation of it is at fault, but a poor wheat grist will yield poor flour even on the most modern and well-designed mill operated to the best advantage. The formulation of a good wheat blend is, therefore, the first necessary step in the production of good flour. The three criteria that a miller has to consider when compounding his wheat blend, apart from factors such as bushel weight and moisture content which influence milling behaviour, are protein content, protein quality and diastatic activity. The first two of these three factors jointly determine the physical properties of a dough made from the flour and hence the manner in which it responds to the manual and mechanical treatment it receives in the bakery and its ability to develop in the oven, while the third factor is an index of the power of the flour to produce a sugar from its starch.

10.5 Advantages of Instant Yeast Unlike conventional active dry yeast, which is dissolved in warm water for proper hydration and activation, instant yeast may be added to the dough in much the same manner as compressed yeast. However, due to its lower moisture and higher activity, lower levels of instant yeast are required than compressed yeast. While exact yeast levels are highly dependent upon product formulation and processing conditions, it is generally recognized that instant yeast can be used to replace compressed yeast at approximately one-quarter to one-third of the compressed yeast level. In one laboratory test it was found that the instant yeast could be used at just slightly more than one-third of the compressed yeast level. This is compared to a nearly three-quarters replacement necessary for conventional active dry yeast A side-by-side comparison of white pan bread doughs containing regular active dry yeast, instant yeast, and compressed yeast was made. After 15 minutes of fermentation, all doughs appeared to be at essentially the same weight, indicating no significant difference at that point in time. After 30 minutes of fermentation, differences in dough weight were observed. The doughs made with instant yeast and compressed yeast were higher than the dough made with regular active dry yeast. After 45 minutes of fermentation time, the dough with the instant yeast was high, and very similar to that with compressed yeast. The dough with the regular active dry yeast was somewhat lower in volume, indicating slightly lower fermentation characteristics. 28

1 to dissolve - растворять 2 hudration - гидратация, отделение 3 pan bread doughs – формовое хлебное тесто 4 fermentation – брожение 5 instant – текущий, мгновенный

10.6 Grain Spoilage Organisms Living organisms are divided into three groups, the producers (green plants), consumers (bacteria) and fungi. These interact with components of the nonliving environment to bring about spoilage of stored grain. An increase in moisture or temperature above normal storage conditions activates the dormant decomposers. Although the optimum temperature for infection of seeds is around 80F, growth can occur at temperatures below 32F to over 100F. Cereal seeds are infected when their water content is greater than 13.5%. Because there are differences in the physical and nutritional requirements of decomposers, a succession of invading organisms follow changes in the physical environment The seed coat serves as a natural barrier to infection by decomposers, but it tends to be broken during threshing. Control methods include lowering the temperature and moisture content of the grain, limiting the oxygen content or increasing the carbon dioxide content of the atmosphere and treating with chemicals. The most practical method of control is by lowering the temperature by filling the bins when temperatures, are low or by transfering grain from bin to bin when temperatures are cool. Time is an important factor because control becomes more complicated as the length of the storage period increases. Propionic acid and sodium calcium propionate are among the most useful chemicals for controlling fungal growth in damp grain. 10.7 The Cleaning House As grain is needed for milling, it is withdrawn from the storage areas and is brought into the mill. First, the wheat is sent through a cleaning operation prior to the milling. The section of the mill where this is done is called the cleaning house. Since the gross impurities have already been removed at the bins, the techniques used in the cleaning house must be more refined than those used earlier. Whatever the machine used, it either removes loose foreign material or it removes dirt adhering to the surface of the grain. Normally, dirt removal from the surface of the grain is done last using friction, aspiration, or water washing techniques. Loose material is separated by sieves, and rapidly moving air streams. Wheat is weighed as it enters the cleaning house and then goes through a separator. This is the same type of separator as used in the silo operation except 29

that it is set to remove fine impurities and dust. Small pieces of sticks, stones, sand, and dust are sifted away and light impurities such as wheat chaff are removed by air current. The next operation involves magnetic separation to remove bits of metal which may have found then way into the wheat mix. Although aspiration is provided in the first sifting machine, there is usually a second aspiration and possibly more as the wheat passes through the cleaning house. No aspiration is totally efficient, so in order to do an adequate job, several treatments are necessary. Words to remember 1 it is withdrawn – оно (зерно) берется из ... 2 prior to – до (перед) 3 since – т. к. 4 whatever – какая бы 5 loose foreign material – свободный инородный материал 6 to adhere – приминать, приставать 7 is done last using – делается последним с использованием ... 8 friction – растирание 9 aspiration – всасывание, провеивание 10 silo – зернохранилище 11 bits – отмершие плоды

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Список использованных источников 1 Мюллер В.К. Англо-русский технический словарь / Под ред. Кузьмина Ю.Ф. – М.: Московская международная школа переводчиков, 1992.- 880p. 2 Chillton R. American Society of Bakery Engineers. Chicago, March 2, 1990.538p. 3 Ermolenko L.P. Food engineering.- Vol.5.- №1, January, 1997.- 125p. 4 Environmental Health, National Institute of Environmental Health Sciences, 1999-2000.- 294p. 5 Internet: htp://www.mfa.government.bg/mfa/eiweb/NPAAchapter3.htm 6 Landridge R. Industrial Science New York, 1981.- 243p.

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