Types of Flour

White flour is a finely ground endosperm of the wheat kernel.

All-purpose flour is white flour milled from hard wheats or a blend of hard and soft wheats. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein varies from 8 to 11 percent.

Bread flour is white flour that is a blend of hard, high-protein wheats and has greater gluten strength and protein content than all-purpose flour. Unbleached and in some cases conditioned with ascorbic acid, bread flour is milled primarily for commercial bakers, but is available at most grocery stores. Protein varies from 12 to 14 percent.

Cake flour is fine-textured, silky flour milled from soft wheats with low protein content. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent.

Pastry flour has properties intermediate between those of all-purpose and cake flours. It is usually milled from soft wheat for pastry-making, but can be used for cookies, cakes, crackers and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8 to 9 percent.

Semolina is the coarsely ground endosperm of durum, hard spring wheat with high-gluten content and golden color. It is hard, granular and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni and lasagna noodles. Except for some special products, breads are seldom made with semolina.

Durum flour is finely ground semolina. It is usually enriched and used to make noodles.

Gluten flour is usually milled from spring wheat and has high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.

III. Mark the sentences as true or false.

1. Bleaching affects nutrient value of flour.

2. Semolina is the finely ground endosperm of durum.

3. Cake flour is milled from soft wheats.

4. Breads are seldom made with semolina.

5. Protein in pastry flour varies from 7 to 9 percent.

6. Bread flour has a greater percentage of starch and less protein.

7. Gluten flour is usually used for diabetic breads.

8. Semolina resembles sugar.

9. Semolina is used to make noodles.

10. Gluten flour improves baking quality.

IV. Find English equivalents in the text.

Мелко измельченный эндосперм; хлеб на сыворотке; кондитерские изделия; обогащенный; большая прочность клейковины; главным образом; доступный в магазине; что сохраняет кондитерские изделия мягкими; промежуточные свойства; легкая консистенция; грубого помола; за исключением; диабетический хлеб; улучшать качество выпечки.

Text 5