Food Industry. Машутина Е.А. - 14 стр.

main-mainly
use-useful-usage-useless
vary-various-variety
neighbour-neighbourhood
differ-different-difference
lay-layer
mill-miller-milling

      5.7 Choose the right tense and explain

                              *Past. Ind. Pass.
1 is growing                  *Fut. Cont. Act.
                              *Pres. Cont. Act.

                              *Pres. Ind. Pass.
2 has produced                *Pres. Perf. Act.
                              *Past. Cont. Pass.

                              *Fut. Ind. Pass.
3 is affected                 *Pres. Ind. Pass.
                              *Fut. Perf. Act.

      5.8 Divide the text into logical parts and make up a plan

      5.9 Retell the text using your own plan

6 Text 5 Flour
       Wheat flour is unique among cereal flours in that, when mixed with water in
the correct proportions, its protein component will form an elastic network which
is capable of holding gas and which will set to a rather firm spongy structure when
heated in the oven. It is this behaviour which makes possible the production of
bread as we know it.
       In order to secure batter and doughs which will handle satisfactorily and
yield finished products of good eating quality the proper flour must be used.
Suitability of a flour for a particular purpose is governed primarily by the variety
of wheat from which it was milled, the protein content of the flour, and the milling
conditions. Wheats may be divided into soft and hard, with the latter group
subdivided into winter and spring wheats. Hard wheats are indispensable for the
production of flour intended for use in bakery foods of low density, such as
ordinary white bread. Flours made from hard wheats can yield doughs which are
elastic, have excellent gas-holding properties, and respond well to the usual bake-
shop processing techniques.



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