Пища для ума. Коломейцева Е.М - 82 стр.

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82
T a s k T w o . Read the article and choose the best definition from
the list below to fill each of the gaps:
A. Wheat germ flour
B. Strong flour
C. Weak/soft flour
D. Self raising flour
E. Stone ground flour
F. Rice flour
G. Plain flour
H. Malted wheat grain flour
I. Granary flour
J. Gram flour
K. Gluten-free flour
L. Cornflour
M. Buckwheat flour
A large range of different types of flours are available. Below are some
examples.
1. … is made from the cereal buckwheat and is naturally gluten free. It is
popular in America, Japan, Northern Europe and Slavic countries for dishes
ranging from pancakes through to noodles.
2. … is made from maize (also known as corn) and is referred to as corn
starch in the USA. It is used in custard and for thickening sauces and gravies.
3. … complies with the international gluten-free standard and is most
commonly used in products specifically manufactured for people with coeliac
disease. It is made from wheat flour which has had most of the proteins, including
the gluten, removed.
4. … is made from chickpeas and is used to make a variety of savoury
snacks such as onion bhajias and pakoras (vegetable fritters).
5. … is a trademarked type of flour containing kibbled and whole-grains
used to make granary bread and rolls.
6. … is brown or wholemeal flour with added malted grains.
7. … contains 10% protein and is suitable for a variety of uses such as
biscuits and sauces.
8. … is made from milled or brown rice. Rice flour does not contain glu-
ten but with the addition of a gum, it can be used in a number of different products.
It is also used in some ethnic cuisines, e.g. Chinese.
9. … contains 10% protein and added raising agent (e.g. baking powder),
and is suitable for sponge cakes and scones.
10. … is wholemeal flour ground in a traditional method between two stones.
11. … contains a maximum of 17% protein and is used for yeast doughs
and for flaky, puff and choux pastry.
12. … contains 8% protein and is suitable for cakes.

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