Пища для ума. Коломейцева Е.М - 83 стр.

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83
13. … is brown flour which contains at least 10% added wheat germ (the
embryo of the wheat seed which is usually discarded when wheat is milled to
white flour).
© British Nutrition Foundation 2004
T a s k T h r e e . Read the text and make up several questions.
Key points
• In the UK, wheat flour is most commonly used for the manufacture of
food products, although rye and cornflour are also used.
• The whole wheat grain is used to make wholemeal flour; white flour is
made using only about 75% of the grain (only the central part of the grain is
used), while brown flour is made using about 85% of the grain.
• In the UK the law requires iron, thiamin and niacin to be added to
brown and white flour to compensate for losses during milling. Calcium is also
added to some flours.
In the UK, wheat flour is most commonly used for the manufacture of
food products, although rye flour, cornflour and a variety of speciality flours
(e.g. rice flour and gram flour) are also used. There are many types of wheat flour
which differ in characteristics according to factors such as the variety of wheat,
growing conditions, planting and harvesting times. Wheat flour is sold in three
main forms – wholemeal, brown or white. Milling and processing of the wheat
grains affect the sensory, functional and nutritional properties of the flour.
In the production of wholemeal flour the whole grain is used. This type of
flour has an extraction rate of 100%, which means nothing is removed during
milling. White flour is refined. It has an extraction rate of around 75% as the
bran is removed (along with some of the nutrients) and only the central part or
endosperm is used. Brown flour has a higher extraction rate than white flour
(about 85%). It contains more bran and this gives the flour a darker colour, and
a stronger flavour and odour.
UK law requires brown and white flour to be fortified with nutrients (iron,
thiamin and niacin). This helps to compensate for any losses which may result
from milling. Calcium must also be added to all flours, except wholemeal and
some self-raising varieties. This began in the early years of World War 2, in
anticipation of a reduced supply of dairy products, and therefore calcium, and
continues today.
Strong flour is produced from a variety of wheat that has a high protein
content. This type of flour is used for making bread. Soft flour is produced
from a different variety of wheat. It has lower protein content and is used main-
ly for making cakes and biscuits.
T a s k F o u r . Read the article and answer the questions:
1. What problems does the company solve?
2. Where have the models of separators passed all the necessary tests?

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