Пища для ума. Коломейцева Е.М - 80 стр.

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80
Unit Five. FLOUR AND CEREALS INDUSTRY
T a s k O n e . Read the article and discuss its main points.
Flour available for sale is enriched and bleached all-purpose flour. The
differences between the flours come down to the type of wheat, the parts of
wheat included, the processing of the wheat, and any additives added to the
flour. In this article each of these characteristics is examined.
PROTEIN CONTENT
A certain type of protein called gluten (glutenin) is responsible for wheat
flour's elastic properties. The more gluten in flour makes it easier for the flour to
build up a tough structure able to trap the waste gases of yeast during kneading as
well as rise effectively during baking. Less gluten in flour produces a lighter, less
chewy texture such as those found in cakes. The exact amount of gluten in your
flour depends on where it was milled and the variations in growth of the wheat crop.
The main wheat varieties grown in the United States are, in order of quan-
tity grown and sold, hard red wheat, soft red wheat, durum and white. Hard red
wheat is used to produce flour high in gluten content, while soft red wheat is
used for flour low in gluten. Durum is milled to produce semolina flour used
mainly for macaroni pastas. Semolina flour has the highest gluten content of all
mass produced wheat flours. White wheat is produced in smaller quantities in
the U.S. and makes low gluten flour.
High gluten flour and bread flour are produced from hard wheat. High
gluten flour has a gluten percentage of about 12 – 14% while bread flour contains
about 10 – 13% gluten. Both flours are almost completely made of hard wheat,
but some high gluten flours are treated to reduce starch content, raising the gluten
content to around 14%. These flours are generally used for making breads. High
gluten flour is reserved for breads that are extra elastic such as bagels and pizza.
Cake flour is produced from soft wheat and is low in gluten content (8 –
10%). This flour is used for making delicate cakes. Baked goods made with
cake flour has a tendency to crumble because of the low gluten content.
All purpose flour is made from a mixture of hard and soft wheats. The
gluten content ranges from 9 – 12%. This is the most versatile flour because it
can be used to make both cakes and breads. However, breads won't be as chewy
and cakes won't be as tender as if you used bread or cake flour.
Pastry flour is also a mix of hard and soft wheat flours with an emphasis
on soft. Generally, the gluten content is 9 – 10% and is often recommended for
pie crusts.
GERM
Whole wheat flour contains the germ (the embryo of the wheat kernel)
and is more flavorful than regular all-purpose flour which does not include the
germ. Because the germ is included, there are more nutrients as well as fiber

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