Quick breadsThe term quick bread usually refers to a bread chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Examples include pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread. Bread making Dough is usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan(e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables(such as onion), nuts (such as walnuts) or seeds (such as poppy The amount of flour is denoted to be 100%, and the amounts of the other ingredients are expressed as a percentage of that amount by weight. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard US wheat flours absorb about 62% water, while softer wheat flours absorb about 56%.Common table breads made from these dough result in a finely textured, light bread. In yeast breads, the higher water percentages result in more CO2 bubbles and a coarser bread crumb. One pound (450 g) of flour will yield a standard loaf of bread or two French loaves. Calcium propionate is commonly added by commercial bakeries to retard the growth of molds.
Task 3.Answer the following questions: 1. What is bread? 2. What kind of variety are there in the world? 3. What additives are used in bread making? 4. How is usually bread made? 5. What types of bread do you know? 6. What is crisp bread? 7. What is flatbread? 8. What is rye bread? 9. What can you say about bread making? 10. What are quick breads? Task 4. According to the text find what sentence is true and what sentence is false 1. Dough is usually baked, sometimes steamed, fried or baked on an unoiled frying pan. 2. Bread never contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables(such as onion), nuts (such as walnuts) or seeds (such as poppy). 3.Flatbread include pancakes and waffles, muffins and carrot cake, Boston brown bread, and zucchini and banana bread. 4.Quick breads are breads chemically leavened, usually with both baking powder and baking soda, and a balance of acidic ingredients and alkaline ingredients. Task 5. Write down the proposals in accordance with the sequence of the presentation of information in the text.
1. Crisp bread is a flat and dry type of bread or cracker, containing mostly rye flour. 2. Whole meal bread contains the whole of the wheat grain (endosperm, bran, and germ). 3. Bread is a staple food prepared by baking dough of flour and water. 4. Brown bread is made with endosperm and 10% bran. 5. Naan is a leavened equivalent to these. Translate the following terms with definitions into your native language using the dictionaries. SSW Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern, Indian and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. The word "flour" is originally a variant of the word "flower". Both derive from the Old French fleur or flour, which had the literal meaning "blossom" and a figurative meaning "the finest." The phrase "fleur de ferine" meant "the finest part of the meal," since flour resulted from the elimination of coarse and unwanted matter from the grain during milling. Flour was discovered around 6000 BC that wheat seeds could be crushed between simple millstones to make flour. The Romans were the first to grind seeds on cone mills. In 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and folic acidwas added to the list in the 1990s. Milling of flour is accomplished by grinding grain between stones or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. Many small appliance mills are available, both hand-cranked and electric. The mill stones frequently rub against each other resulting in small stone particles chipping off and getting into flour, but they are removed before the flour is sold. Roller mills soon replaced stone grist mills as the production of flour has historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill. These terms are now applied more broadly to uses of water and wind power for purposes other than milling. Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of flour used in cooking include all-purpose flour, self-raising flour, and cake flour including bleached flour. The higher the protein content the harder and stronger the flour and will produce crusty or chewy breads. The lower the protein the softer the flour for better cakes, cookies, and pie crusts.
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