Food Industry. Машутина Е.А. - 15 стр.

       6.1 Words to remember

1 network – сеть, сетка
2 spongy – губчатый, пористый
3 oven – печь
4 batter – сброженный жидкий полуфабрикат, взбитое жидкое тесто
5 doughs – тесто
6 to handle – перерабатывать
7 suitability – годность
8 indispensable – необходимый
9 density – плотность, густота
10 to yield – производить

       6.2 Pronounce the words correctly and write down the transcription

unique, spongy, oven, primarily, variety, ordinary, technique.

       6.3 Find in the text and prove that

1 Wheat flour is unique among cereal flours
2 The quality of wheat is affected by its pedigree
3 Wheat may vary in appearance and characteristics

       6.4 Agree or disagree

1   Flour protein component will not form an elastic network.
2   In order to secure batter and dough the proper flour must be used.
3   Wheats may be divided into soft and hard.
4   Hard wheat is subdivided into autumn and summer wheats.
5   Flours made from hard wheats can yield doughs which are elastic.

      6.5 Answer the questions

1   Why wheat flour can be called unique among cereal flours?
2   In order to secure batter and dough the proper flour is used, isn’t?
3   Where is wheat cultivated?
4   What is the quality of wheat affected by?
5    Is climate the predominant or the secondary factor?
6    What colour may wheat be?
7    Are there many wheat characteristics? What are they?
8    What is the difference between winter and spring wheat?
9    How can you describe the use of hard wheat?
      6.6 Choose the right tense and explain

                     *Pres. Ind. Pass.
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