2015-04-01
563
There are two main methods of making bread: Bulk Fermentation Process (BFP) and Chorleywood Bread Process (CBP).
BFP is a traditional method. Ingredients are mixed together to form a dough and left to ferment for up to three hours. During fermentation the dough changes from a short dense mass into an elastic dough. The time taken to reach this state largely depends on the amount of yeast and the dough temperature.
The modem commercial process used in large bakeries is known as the Chorleywood Bread Process. It was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood. This method produces bread and other fermented bakery goods without the need to ferment the dough in bulk. Dough development in CBP is achieved during high speed mixing by intense mechanical working of the dough in a few minutes. It saves considerable time (which helps keep down the cost), and also produces bread which is better in respect of volume, colour and keeping qualities. CBP is now by far the most common method used throughout all sectors of the bread baking industry.
CBP allows the use of a much higher proportion of flour made from British wheat. This helps to reduce the dependence on highly levied hard wheat imported from countries outside the European Community. Premium and wholemeal breads require a much higher proportion of flour milled from hard wheat and are consequently more expensive to produce.
III. Match English and Russian equivalents.
| 1) attract 2) levy 3) consequently 4) intense 5) speed 6) in respect of 7) allow 8) cost 9) largely 10) by far | a) намного, в наибольшей степени b) по отношению к c) взимание налогов d) цена, стоимость e) скорость f) в основном g) привлекать h) следовательно i) позволять, разрешать j) интенсивный, напряженный |
IV. Mark the sentences as true or false.
1. BFP is a commercial method of making bread.
2. Chorleywood Bread Process was developed in 1961.
3. Wholemeal breads are less expensive to produce.
4. The modern commercial process of making bread saves considerable time.
5. During fermentation the dough changes from an elastic dough into a dense mass.
6. BFP is the most common method throughout the bread baking industry nowadays.
7. The structure of bread largely depends on the amount of yeast and the dough temperature.
Unit IV: Meat
Text 1
