Food Industry. Машутина Е.А. - 22 стр.

7 enzymatic –
8 to disperse-


        9.3 Find new words in the text and translate these sentences

        9.4 Put 10 questions to the text


        9.5 Find the ending in the text

1    A third type, instant active dry yeast ...
2    There are certain characteristics of the instant yeast ...
3    These differences are the result ...
4    It possesses a higher level of activity ...
5    An open structure allows ...

        9.6 Agree or disagree

1    A third type hasn’t become available.
2    There are certain characteristics of the instant yeast.
3    Instant yeast, like conventional dry yeast, has a long shelf life.
4    These differences are the results of climatic conditions.
5    An open structure allows water to freely penetrate each granule.

        9.7 Make up dialogues discussing new generation of yeast

        9.8 Put general questions to any 3 sentences from the text

        9.9 Retell the text


10 Texts for additional reading

        10.1 Conditioning

       Conditioning has 2 distinct objects. The first is to deliver the wheat to the
first break rolls in a certain physical state, which depends mainly on suitable
adjustment of its moisture content; the second is to modify the gluten
characteristics of certain wheat so as to improve the strength and baking value of
the resulting flour. In adjusting the moisture content the chief aim is to ensure that
the wheat is, on the one hand, dry enough to give:
1) easy separation of endosperm from bran,
2) accurate and easy sifting on the dressing machines;

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