Food Industry. Машутина Е.А. - 11 стр.

4.8 Point out 3 main ideas, and make up a plan of this text
          Give the written translation of the first paragraph

    4.9 Find the sentences with the new words in the text and give the literary
written translation of each of them

4.10 Imagine that you are a chief of Modern Flour Mill. A delegation from
England came to see our technology. Your task is to tell about the advantages
and merits of our Flour Mills

5 Text 4 General Notes on Wheat

      The origin of wheat is unknown. There is evidence that wheat was cultivated
in China 3.000 years ago and that it was chief crop in ancient Egypt and Palestine.
       Wheat is the most important of the cereals. It can grow in almost any kind of
soil and in any temperate climate. It is one of the most widely grown crops in the
world.
      The wheat grain is oval in shape, having a number of short, fine hairs at one
end. It consist of three parts:
1) The germ or embryo which produces the new plant.
2) The starchy endosperm which provides the food for the new plant when the
germ starts to grow.
3) The various outer coverings constituting the husk of the grain, which are for its
protection.
The average composition of a wheat grain is approximately:
      85 per cent … endosperm
       2 per cent … germ or embryo
      13 per cent … husk.
These percentages may vary, depending on the nature of the grain.
      Wheat is now cultivated from the neighbourhood of the equator almost to the
borders of the Arctic zone.
      The quality of wheat is affected not only by the climate and the soil in which
it grows, but also by its pedigree; for instance, a weak variety can be grown in a
climate and soil that usually produce strong wheats: climate, however, is the
predominant factor, as is shown by the fact that wheat repeatedly shown in an
unaccustomed climate gradually assumes the characteristics of the wheat normally
grown in that climate.
      Different varieties of wheat vary greatly in appearance and characteristics. In
appearance, wheat may be red or white according to the colour of the bran or outer
skin of the grain; in characteristics it may be hard or soft, “strong” or “weak”.
      The characteristics most important to millers are:
1. strength
2. hardness
3. flavour.
4. colour
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