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Storage

Flour should be stored in airtight containers in a cool, dry place (less than 60 percent humidity). All-purpose bread and cake flour may be kept for six months of a year at 70°F and two years at 40°F. It should be stored away from foods with strong odors. Whole-wheat flour should be refrigerated or frozen, if possible. Before using refrigerated or frozen flour, it should be warmed to room temperature and inspected for rancidity and taste.

Nutritional value

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has 45 percent protein content. Calories from fat are never more than 5 percent.

In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc and other trace elements, and minimal amounts of sodium.

III. Answer the questions.

1. What is flour?

2. What are the main parts of the wheat kernel?

3. Where are soft, low protein wheats used?

4. Where are hard, high protein wheats used?

5. When and where did the first water- and windmills appear?

6. How should flour be stored?

7. What is the nutritional value of wheat flour?

IV. Find English equivalents in the text.

Зерно пшеницы; внешнее покрытие зерна; содержащийся внутри зерна; конечный продукт; содержание клейковины; количество протеина; могут быть прослежены; должен храниться; продукты с сильным запахом; должен быть проверен на прогорклость; образовывать калории; минимальное количество.

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