Translate the following words and sentences.

- ing: mixing, dividing, rounding, proofing, moulding, baking

- er: baker, mixer, divider, rounder, proofer, moulder

 

1. The dough is mixed in the mixer. - The dough mixed in the mixer is subjected to fermentation. 2. The dough is divided into pieces. - The dough divided into pieces is taken to the rounder. 3. This machine is called a divider. - The machine called a divider cuts dough into pieces. 4. This machine is called a rounder. - The ma­chine called a rounder makes dough balls. 5. This fermentation pe­riod is called proofing. - The fermentation period called -proofing isnot long. 6. These large chambers (камеры) are called proof boxes (расстойные шкафы). - Large chambers called proof boxes are used for proofing. 7. Bread is baked in the ovens. - Bread baked in the ovens is cooled.

 

Read the text and find the English equivalents.

замес; деление на куски; промежуточная расстойка; брожение; округление; окончательная расстойка; формовка; выпечка; ценный продукт питания; могут быть добавлены другие ингредиенты; смешивание ингредиентов для образования теста; подвергается второй основной стадии производства хлеба; дрожжи превращают сахар в СО₂ и спирт; объем теста увеличивается

TECHNOLOGY OF BREADMAKING

Bread is a valuable food. Excellent bread can be made with flour, yeast, salt and water. Other ingredients may be added, such as sugar, fat, eggs, milk, nuts and fruit.

The first basic step in the production of bread is the mixing of the ingredients to form a dough. This process takes place in mixers.

The mixed dough undergoes the second main stage of bread production called fermentation. At this time the yeast changes sugar to carbon dioxide and alcohol and the volume of the dough in­creases.

The fermented dough is cut into pieces by a dividing machine. The dough pieces are taken to the next machine called a rounder. The function of this machine is to round the dough pieces into the form of a ball. The rounded dough balls are then subjected to a short fermentation period called intermediate proofing. After that a special moulding machine shapes the dough pieces into a loaf form. The moulded dough pieces undergo the final proofing in large cham­bers called proof boxes.

The last and the most important step in the production of bread is the baking process, which is performed in the ovens.

 

Read the text and give the title to it.

Flour can be made from all cereal grains or seeds, but wheat is the most commonly used as it is best for bread making. In the very earliest days, the grain was ground between stones, which were rubbed against each other. This method was improved upon in watermills and windmills, using grooved stones, which cut into the grain.

Later, about 1780—1800, steel roller mills were used, and this idea is still used in our modern machines. The grain is cleaned first, by sifting and shaking, then washed in rapidly whirling cylinders. Then the husks are toughened in steam, so that they peel off easily and whole in the crushing machine, and can be pushed aside.

After this the grain is well dried before it passes into the top rollers of a tall mill. There it is ground finer and finer, sieved through silk and ground again as it gradually works down to floor level, where it is bleached to make it white, and packed into bags. Wheatmeal or wholemeal flour as used in brown loaves, uses the husk (outside of wheat grain) and the inner kernel. It is considered to be better for health as there are some very nourishing cells on the inner side of the husk.

Complete each sentence using a suitable word from below.

1. The first step in the production of bread is... of the ingredi­ents.

2. The process of mixing takes place in....

3. The... dough undergoes fermentation.

4. The fermented dough is cut into pieces by a....

5. The dough pieces are taken to the next machine... a rounder.

6. The rounded dough pieces are... to intermediate proof­ing.

7. The moulding machine shapes the dough balls into a... form.

8. The moulded dough pieces... the final proofing.

9. The last step in the production of bread is the... process.

10. Bread is baked in the....

 

1. divider; 2. mixing; 3. called; 4. mixed; 5. mixers; 6. subjected; 7. ovens; 8. undergo; 9. loaf; 10. baking

 

Fill in the table.

Ingredients	Process	Machine
	1. mixing	1. mixer
	2.	2.
	3.	3.

Read the text and say what “sponge and dough” means.

1. Flour, yeast and other ingredients mixed together.

2. A mix­ture of warm water and small quantity of flour.

3. A fermented dough.

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 little since 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, close control 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 dough 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.

 

straight – безопарный способ замешивания теста

sponge and dough - опарный

 

Choose the best alternative to complete each sentence.

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.

Read the text and talk about the history of bread.

Historical Heritage

There are no records of when or where bread originated. It is certain, however, that the known history of bread is longer than the history of any other food; and that the history of bread runs parallel with the known history of man. Although the history of bread is nearly as old as the history of mankind, the basic formulation has changed little. The history of bread is actually the history of the baking oven, and of the raw materials used in the preparation of bread - mainly the flour and leaven.

In very early times grain was pounded and consumed as a wa­tery paste. During the Stone Age grain was crushed between stones and gave a crude flour which was mixed to a dough with water, shaped to a round, flat cake and then cooked on a large flat stone over a fire. As you may imagine the result - a rather hard bread-was very different from the loaf we know today. The next step was baking of fermented doughs. An old story says that a forgetful young Egyptian left some uncooked dough sitting for sometime before he remembered it, and during this time the dough fer­mented. This caused the dough to rise, then it was made into loaves. After baking the loaves, our young Egyptian baker found he had produced the first light textured risen bread!

 

Small Quiz

1. How many periods in the history of bread are described in the text?

a) 2; b) 3; c) 4

2. What is the last period characterized by?

a) by cooking flat cakes; b) by baking fermented dough; c) by mixing a crude flour with water.

3. What kind of product is baked from the fermented dough?

a)a hard bread; b) a watery paste; c) a light textured risen bread

 

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