Text 3 Wheat Flour

I. Words to be remembered.

1) wheat flour 2) to obtain 3) wheat kernel 4) bran 5) germ 6) endosperm 7) to separate 8) to achieve 9) to determine 10) content 11) cookies 12) noodle 13) quick bread 14) ground grain 15) storage 16) airtight container 17) dry 18) humidity 19) cake flour 20) odor 21) to inspect 22) rancidity 23) taste 24) nutritional value 25) source 26) carbohydrate 27) to derive 28) fat 29) to provide 30) trace elements 31) dietary fiber 32) 1-cup serving 33) folacin 34) magnesium 35) potassium 36) sodium 31) all-purpose bread flour 32) whole-wheat flour

пшеничная мука получать зерно пшеницы отруби, высевки, зерновые отходы зародыш, росток эндосперм отделять, разделять достигать, получать определять содержание, объем печенье лапша печенье из пресного теста молотое зерно хранение герметический контейнер сухой влажность жмыховая мука запах, аромат проверять прогорклость вкус питательная ценность источник углевод извлекать, получать жир снабжать, обеспечивать микроэлементы клетчатка, входящая в состав пищи чашка порции фолиевая кислота, витамин B6 магний калий натрий универсальная хлебная мука непросеянная мука

II. Read and translate the text.

Wheat Flour

Definition

Flour is the product obtained by grinding wheat kernels. The kernel consists of three distinct parts: bran, the outer covering of the grain; germ, the embryo contained inside the kernel; and endosperm, the part of the kernel that makes white flour. During milling, the three parts are separated and recombined accordingly to achieve different types of flours.

There are six different classes of wheat: hard red winter, hard red spring, soft red winter, hard white, soft white and durum. The end products are determined by the characteristics of wheat, especially protein and gluten content. The harder the wheat, the higher the amount of protein in the flour. Soft, low protein wheats are used in cakes, pastries, cookies, crackers and noodles. Hard, high protein wheats are used in breads and quick breads. Durum is used in pasta and egg noodles.

History

Ground grain was one of civilized man's first foods. Ancient methods of grinding can be traced to the Far East, Egypt and Rome. As early as 6,700 B.C., man ground grains with rocks. Water mills did not appear until 85 B.C. in Asia Minor. Windmills appeared between 1180 and 1190 A.D. in Syria, France and England.

Storage

Flour should be stored in airtight containers in a cool, dry place (less than 60 percent humidity). All-purpose bread and cake flour may be kept for six months of a year at 70°F and two years at 40°F. It should be stored away from foods with strong odors. Whole-wheat flour should be refrigerated or frozen, if possible. Before using refrigerated or frozen flour, it should be warmed to room temperature and inspected for rancidity and taste.

Nutritional value

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has 45 percent protein content. Calories from fat are never more than 5 percent.

In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc and other trace elements, and minimal amounts of sodium.

III. Answer the questions.

1. What is flour?

2. What are the main parts of the wheat kernel?

3. Where are soft, low protein wheats used?

4. Where are hard, high protein wheats used?

5. When and where did the first water- and windmills appear?

6. How should flour be stored?

7. What is the nutritional value of wheat flour?

IV. Find English equivalents in the text.

Зерно пшеницы; внешнее покрытие зерна; содержащийся внутри зерна; конечный продукт; содержание клейковины; количество протеина; могут быть прослежены; должен храниться; продукты с сильным запахом; должен быть проверен на прогорклость; образовывать калории; минимальное количество.