From the history of the food industry pre-reading tasks

Task II. Fill in the blanks with the words from the list below.
1. divider; 2. mixing; 3. called; 4. mixed; 5. mixers; 6. subjected; 7. ovens; 8. undergo; 9. loaf; 10. baking

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 ________.

Task III. Fill in the free cells in the following diagram in accordance with the content of the text?

	Ingredients of bread	Processes	Equipment
1.		mixing	mixer
2.
3.
4.		Interval proofing
5.
6.
7.

LESSON 8
BREADMAKING AND PRESERVATION OF BAKERY PRODUCTS


Pre reading task:
Task I. Do you know adjectives having the same root as the given words?

chemistry
sponge
digest
preserve
biology
bake
effect
value
stick
moisture
number
desire

Task II. Try to form adjectives using the necessary suffixes: (Key: -al, -y, -ible, -ous, -able, -ive, -proof).


Task III. Translate into Uzbek or Russian:
starch, flour, yeast, fermentation chamber, wrap, dough, breadmaking, exceed, intermediate proof, non-fat dry milk solids, staling, sticky, mould, emulsifiers.

While-reading tasks:

Task I. Fill in the gaps with the suitable verbs from the box. Then check your answers while reading the text.

1. Bread is _______ by making dough from cereal flour, water, yeast, salt and sugar, non-fat dry milk solids, lard, and emulsifiers.

2. The _______ dough is taken to the fermentation chamber.
3. Through the heat action the dough mass is _______ into a light, porous an easily digestive product.
4. The fermented dough flows into a dividing machine where it is _______ into pieces of proper weight.
5. Mold growth can be _______ by cold storage, adequate packing of bakery products.


Task II. Read the text below carefully to find out technology of bread making and preservation of bakery products.
Bread is certain to be the basis of man’s food and a valuable source of vegetable protein, vitamins of B complex and some minerals such as calcium and iron. Nowadays, breadmaking is a large-scale industry with highly complex technology, the daily capacity of mechanical bakeries exceeding 250,000 tons. The assortment of bread and bakery products is much wider than in any other country and includes about 600 names.
Bread is produced by making dough from cereal flour, water, yeast, salt and sugar, non-fat dry milk solids, lard and emulsifiers being added if it is necessary. The ingredients are thoroughly mixed to assure a uniform distribution and to form a homogeneous mass, the time period of this operation being exactly determined and the temperature being carefully
controlled. The dough is next passed into a developer where it is kneaded to bring about the desired structure. The developed dough is taken to the fermentation chamber where it undergoes the second main phase of bread production called fermentation. During this process the yeasts act upon the sugars transforming them into carbon dioxide and alcohol, the dough increasing in size and acquiring a light, spongy character. The fermented dough flows into a dividing machine where it is cut into pieces of proper weight corresponding to single units of the finished product.
When the dough pieces leave the divider and are conveyed to the rounder, they are irregular in shape with sticky cut surfaces from which the gas can readily diffuse. The function of the rounder is to make а smooth and relatively thick skin around the dough pieces and to form them into balls. The rounded dough balls are next subjected to a brief period of fermentation called the intermediate proof, and moulded into loaves ready to be placed in the baking pans. Then the moulded dough pieces are subjected to the final proofing in large chambers and are sent to the oven.
The actual baking process is really the last and most important step in the production of bakery products. Through the heat action the dough mass is transformed into a light, porous, easily digestible product, the changes involved being numerous and complex. All of the reactions involved in changing the dough into bread must occur in certain sequence and require controlled conditions.
Bread and bakery products are known to be perishable because of their becoming stale or because of mold growth. Staling appears to be associated with changes in the starch, and the bakery products become hard and dry. Mold growth develops in wrapped goods when humidity is high and temperature is also fairly high.


Post-reading tasks:
Task I. Answer the following questions about the text.
1. What is the basis of man’s food?
2. What is bread making now?
3. How is bread produced?
4. What is the role of yeast in dough making?
5. What is done with dough in a divider?
6. What is the last important step in bakery process?
7. Why are bakery products perishable?
8. How can staling be prevented?
9. What is it necessary to do in order to prevent mold growth in bakery products?


Task II. Think and say about:
1. the role of bread in man’s food;
2. method of bread making;
3. prevention of spoilage of bakery products (staling, mold growth).