Text B. Methods of mixing dough

Bakery products are made from flour by moistening, processing raw materials. In its basic ingredients, processes and characteristics, bread has changed littlesince the Stone Age. Namely, flour, water, salt and yeast are mixed into a dough and allowed to ferment for a given number of hours, the dough mass is then divided into pieces of the desired weight, moulded, again allowed to expand during the final proof period and finally are baked. However, closecontrol of processes produces a more uniform product, and enrichment of materials results in a more nutritious product.

There are two main methods of mixing dough: the "sponge and dough" method and the "straight" process.

In the sponge and dough method the yeast is first mixed with warm water and a small quantity of flour and the mixture is worked up into a kind of sponge. This mixture is then put aside and fer­mented for approximately 3 - 4 hr, more flour is then added, and all the ingredients are mechanically mixed and become a dough. The dough is given a short fermentation period, after which it is run through the various makeup equipment.

The straight method differs from the sponge and dough process in that all ingredients are added at one time and that there is only one mixing stage and one fermentation period. The fermentation period for a straight is approximately 2-3 hr. After fermentation is complete, the dough enters the divider and continues through the same makeup equipment as for the sponge and dough method.

 

11. Choose those words whish deal with the notion of sponge dough “method”:

1. Flour, yeast and other ingredients mixed together. 2. A mixture of warm water and small quantity of flour 3. A fermented dough.

 

 

12. Finish the sentences:

1. In its basic ingredients bread

a) has changed little; b) has not changed at all; c) has greatly changed

 

2. In a sponge and dough method the yeast is first prepared by mixing with

a) salt and other ingredients; b) sugar and water; c) warm water and a small quantity of flour

3. The straight method differs from the sponge and dough process in that

a) yeast is not used; b) all ingredients are added at one time; c) there is no fermentation period

 

Task to the Unit I.

1. Main steps of bread making development.

2. Bread components and methods of mixing dough.

3. The main processes and equipment used in bread production.

 

 

UNIT 2

MILK AND DAIRY PRODUCTS

1. Read and translate the words having the same root in the English and Russian languages:

Product, pasteurize, temperature, condense, separate, margarine, crystallization, texture, commercial, stress, industry, separator, cream, origin.

 

2. Remember the meaning of the following words and word-combinations:

dairy products – молочные продукты

fluid milk – питьевое молоко

raw milk – сырое молоко

whole milk – цельное молоко

skim milk – обезжиренное молоко

condensed milk – сгущенное молоко

evaporated milk – концентрированное молоко

dried milk/powered milk – сухое молоко

curd – творог

fermented dairy products – кисломолочные продукты

intake – прием

clarification – очистка

freeze – замораживать

 

3. Mind the following abbreviations:

7⁰C – seven degrees Centigrade above zero

-12⁰C – twelve degrees Centigrade below zero

20 min – twenty minutes

15 sec – fifteen seconds

1.5% - one point five percent

 

4. Translate the following word-combinations:

a) commercial distribution, stainless steel, plastic pipelines, flexible plastic pipelines;

b) added flavours, frozen product, processing planet, flavouring and colouring matter, receiving station;

c) milk sugar, truck driver, farm tank, stainless steel pipelines, skim milk fraction, discharge pipe, fat content, butter-type flavor.

5.Read and translate the following text:

Text A. MILK PROCESSING

I. DAIRY PRODUCTS

Fluid milk for commercial distribution is usually pasteurized, that is subjected to a temperature of 61.7°C for at least 30 min or 71.7°C for 15 sec, and then cooled and bottled. The importance of safety and cleanliness is stressed in the dairy industry. Milk may also be condensed or evaporated, dried, powdered, or separated into skim milk and cream.

Butter is churned¹ from cream. Margarines are similar to butter but made of hydrogenated fats,² usually vegetable in origin, with added butter-type flavours and colouring.

Ice cream is the frozen product made from a combination of milk products (cream, butter, or milk - either whole or evaporated, condensed, skimmed, or dried) and two or more of the following ingredients: eggs, water, and sugar, with flavouring and colouring mat­ter. In the manufacture of ice cream, freezing is accompanied by ag­itation of the ingredients to avoid crystallization and to incorporate air for proper texture.

Cheese is the product made from curd obtained from the whole, partly skimmed, or skimmed milk of cows or other animals, with or without added cream.

Many fermented products are produced from milk. These fer­mentations require the use of bacteria that ferment lactose or milk sugar.

Notes:

1. to churn – сбивать (масло)

2. hydrogenated fat – гидрогенизированный жир

 

 

6.Match each phrase or word in the right-hand column with the best meaning in the left-hand column:

1. A product made from curd with or without added cream. 2. A dairy product which is churned from cream. 3. A frozen product made from a combination of milk products, eggs, water and sugar with flavouring and colouring matter. 4. A product similar to butter but made of hydrogenated fats with added butter-type flavourings and colouring.. 5. Milk products fermented by bacteria.

1. Сливочное масло 2. Мороженое 3. Сыр 4. Кисломолочные продукты 5. Маргарин

 

7.Read the text and try to understand its main contents: