Unit 1: BREAD
1)VOCABULARY
The words in the table all relate to bread. Decide which words are nouns and which words are adjectives. Then, beside each noun, write the relative adjective (where possible) and beside each adjective, write the relative noun.
ChewyCoarse
Cohesive / Crisp Crumb
Crust / Dough
Fibre content
Firm / Flavour Grain
Hardness / Moisture
Shelf life
Softness / Staling
Texture
Volume
NounAdjectiveVerb
chewiness / chewy / To chewhardness / hard / To harden
2)READING COMPREHENSION
a.Write synonyms and antonyms to these words taken from the text “History of Bread”:
SYNONYMSANTONYMS
FindFlourish
Best
Ability
Chief
Reveal
Allow
Withdraw / …discover - locate………………...
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HISTORY OF BREAD
The trade of the baker is one of the oldest crafts in the world. Loaves and rolls have been found in ancient Egyptian tombs. Wheat has been found in pits where human settlements flourished 8,000 years ago. Bread, both leavened and unleavened, is mentioned in the Bible many times. Bread was a staple food for the ancient Greeks and Romans and even in those days people argued whether white or brown bread was best.Further back, in the Stone Age, people made solid cakes from stone-crushed barley and wheat. A millstone used for grinding corn has been found that is thought to be 7,500 years old. The ability to sow and reap cereals may be one of the chief causes which led man to dwell in communities, rather than to live a wandering life hunting and herding cattle. / In Old Testament times, in the palaces of kings and princes and in large households, the bakers' duties would be specialised. The ruins of Pompeii and other buried cities have also revealed bakeries. There were public bakeries where the poor brought their bread to be baked, or where they could buy ready-baked bread.
A Bakers' Guild was formed in Rome round about the year 168 B.C. From then on the industry began as a separate profession. The Guild or College, called Collegium Pistorum, did not allow the bakers or their children to withdraw from it and take up other trades. The bakers in Rome at this period enjoyed special privileges: they were the only craftsmen who were freemen of the city, all the other trades employed slaves.
b.Answer the following questions to the above text in your own words.
- What is the difference between “loaves” and “rolls”?
- What similarity is mentioned in the text between the ancient world and today’s world?
- What is thought to be the main cause which led man to settle down in communities?
- What does “ready-baked” in paragraph 3 mean?
- What restriction did the Collegium Pistorum place on its members?
c.Use the words in Exercise a. to complete the following sentences.
- Results ………………… that the moisture loss during rebaking of part-baked brown soda bread resulted solely from the crust area.
- A process called kneading creates elasticity, and ………………… the dough to stretch.
- Loaves were ………………… at 5-min. intervals and pieces of crumb containing the inoculum immediately transferred to corn meal plates.
- Baking ………………… in the Roman Empire from as early as 300BC but it wasn’t until 168BC that the first Bakers Guild was formed.
- There are few components to making great garlic bread. Chief among these is a good bread.
3)LISTENING
a. Match the words in Column 1 to their meanings in Column 2.
i.enhanced / a.a formal request to an authority for somethingii.far from being / b.most important, significant
iii.due to / c.based or in accordance with what is generally held acceptable
iv.provide for / d.presented for consideration or judgment
v.application / e.intensified, increased
vi.submitted / f.make adequate preparation for
vii.conventional / g.caused by or ascribable to
viii.major / h.very different from, tending to the opposite of
b.Listen to the text and state whether the following statements are true or false.
T / F- In the US, approval for genetically modified wheat is pending.
- Tests on fungus resistant GM wheat have almost been completed.
- Genetically modified ingredients are used for making conventional bread.
- Enzymes are rarely added to baked goods.
- Genetically modified baker’s yeast is not used in Great Britain.
- Genetically modified yeast has not been approved in the EU.
c.Listen to and read the text. As you read, write the missing words or phrases in the spaces.
BREAD AND BAKED GOODS
Wheat, Rye, and Barley - Cereal production around the world is free of genetically modified plants. This means that all flour used to make bread is "GM-free". Nonetheless, many of today's baked goods are made with help of genetic engineering.
Even though the introduction of genetically modified wheat to North America was planned for 2004, the application for approval has been 1.______. The United States and Canada are major exporters of wheat and will continue producing only conventional wheat 2.______. This will probably remain the case for some time, as tests on 3.______resistant GM wheat are still far from being completed. The only genetically modified cereals produced today are maize and rice, 4.______of which is used in Europe for baking. All bread is made from 5.______flour. This does not mean that genetic engineering does not play a role behind the scenes.
Genetically modified ingredients. It takes more than just flour to make bread. Many 6.______found in bread and baked goods are sometimes made with the help of genetic engineering.
Several ingredients often found in baked goods are derived from soybeans: oils, lecithin and other 7.______, and even soy flour, which is sometimes mixed with wheat flour in small quantities (up to 1 percent) due to its 8.______properties. Maize is the basis for various starches and other ingredients like glucose syrup (corn syrup), which is produced by starch 9.______.
Other flour additives may also be produced with the help of genetic engineering, for example: ascorbic acid (E300) or cysteine (E921). Enzymes are often added to baked goods. They can make 10.______easier to process, make it expand, or provide for an 11.______crust. Many of the enzymes used today (e.g. amylase) are made with the help of genetically modified microorganisms.
No GM yeast. At this point, no baked goods are made with genetically modified baker’s yeast. A few years ago, a genetically modified strain of baker’s yeast was tested in Great Britain. This new strain had 12.______carbon dioxide production. It was hoped that it could help make bread rise more quickly, but 13.______, the yeast was unsuccessful. Genetically modified yeast would have to be approved by the EU for use, and as of now, no applications have been 14.______.
4)ERROR CORRECTION
- Some lines in the following text contain a mistake. Cross out the expression and write the correct word in the space on the right.
'Whole Grain' definition for food labeling requirements
Hundreds of produce on supermarket shelves tout their wholesome quality as "whole grain." But are they really whole grain? Some are not, and to help consumers take knowledgeable dietary choices, the FDA has issued a "guide" to food manufacturers state exactly what products labeled "whole grain" may and may not include.
Accordance to the FDA's new guidelines, "whole grain" includes "cereal grains that consist of the intact and unrefined, grind, cracked or flaked fruit of the grains whose principal components -- the starchy endosperm, germ and bran -- are present in the same relative proportions as in the intact grain." Examples inclusion: barley, buckwheat, bulgur, corn, millet, rice, rye, oats, sorghum, wheat and wild rice.
The refining process, say FDA experts, removes some of the bran and germ from the grain, resulting in a lose of dietary fiber, vitamins and minerals.
The guidelines state that since rolled and "quick oats" can be called "whole grains" because they contain all of their bran, germ and endosperm, other wide used food products may not meet the "whole grain" define. For example, the FDA does not consider products derived from legumes, oilseeds and roots as "whole grains." The guidelines specific recommend which pizza can belabelled as"whole grain" or "whole wheat" when its crust is made entire from whole grain flours or wholewheat flour, respectively. / …………………………..
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5)GAPFILL – GENERAL COMPREHENSION
Abstract: Sensory qualities of whole wheat pan bread: influence of farming system, milling and baking techniques
Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of _____1_____ grown wheat for human consumption, it is _____2_____ to understand the effects of crop and processing variation on the sensory qualities of the final product. The _____3_____ of this study was to investigate the effect of farming systems, milling techniques, and variation in formulation on the _____4_____ attributes of wholewheat pan bread.
Six samples of wheat from field trials, three grown in conventional farming systems and three in organic farming systems, were roller- and stone-milled, _____5_____.
Breads were baked according _____6_____ an experimental design in which two levels of flour and two levels of kneading were also included.
Sensory analysis, _____7_____ through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates. Image analysis was used to establish the slice area of the breads. The milling technique had a _____8_____ impact on the sensory qualities of bread and on the slice area _____9_____ did the farming system and baking technique.
Conventional wheat had lower protein and ash contents, but higher volume weight than did the organic wheat. Damaged starch, extensographic values (Rm, E) and farinographic values for water absorption, dough development time and dough stability were higher for roller-milled _____10_____ than for the stone-milled.
Wholemeal breads of roller-milled wheat were dominated by sweetness, juiciness and compactness attributes, whereas _____11_____ from stone-milled wheat were characterized by _____12_____, deformity and roasted cereal attributes. The six wheat samples revealed that variation in breads' sensory qualities was larger for the three organic samples than for the three conventional samples.
1.a.alternateb.alternativelyc.alternationd.alternately
2.a.neededb.requiredc.necessaryd.requested
3.a.aimb.targetc.scoped.goal
4.a.sensoryb.sensec.sensingd.sensitive
5.a.respectlyb.respectingc.respectfullyd.respectively
6.a.withb.ofc.tod.at
7.a.reachedb.succeededc.earnedd.achieved
8.a.greatestb.greatc.more greatd.greater
9.a.thatb.ofc.thand.that
10.a.samplesb.championsc.testsd.examples
11.a.thoseb.thatc.thesed.this
12.a.salineb.salinityc.saltyd.saltiness
6)VERBS
Put the verbs in brackets in the correct form
A Little Bread History
Historically bread has played an important role in nearly every major European culture. In the Bible the word "bread" is synonymous with "nourishment." The English word "lord" is derived from the old English "hlaford", meaning "keeper of the bread." The word "companion" is derived from the Latin "companio", meaning "one who shares bread." And today, we 1. (USE) …………………………………… the slang terms "dough" and "bread" to indicate money.
The origins of raised bread date back to ancient Egypt, sometime around 4000 BC. Previously only flat breads 2. (KNOW) ……………………………………. Early wild strains of wheat needed to be toasted before they 3. (MODAL+BE) …………………………………… threshed, and the heat prevented the gluten development essential to bread making. The Egyptians developed a strain of wheat that could be threshed without heating, and 6000 years of bread baking tradition 4.(START)……………………………………. The original use of yeast – the other key ingredient – most likely came from brewers' vats, a practice not uncommon today.
The belief that white bread was superior to dark bread, a common theme in many cultures over the ages, 5. (ALREADY TAKE HOLD) …………………………………… in Greece by the 5th century BC. Darker, denser breads made from barley or rye were the breads of the poor. White breads 6.(BELIEVE)…………………………………… to be pure, more refined, more cultured. They cost more too, since growing wheat was more labour-intensive than other grains. And in addition to this, removing the bran and the germ to make wheat flour white instead of brown 7.(INCREASE)…………………………………… the work and the cost still further. Interestingly, up until the 17th century there were even separate baker's guilds for bakers of white breads and brown breads. This prejudice against darker breads generally continued all the way until the 1960s, when growing health consciousness finally changed our opinion.
The Romans baked dozens of different breads. They established a tradition, known as the "annona", of 8. (GIVE) …………………………………… free bread to the poor. From Rome, bread baking spread across Europe. During the Middle Ages it was common in urban areas 9. (MAKE) …………………………………… bread dough at home and then take it to the town baker to finish – homes at the time rarely had ovens. People took their bread seriously at that time. Among the most common and serious crimes of the era were short-weighting and adulterating bread. And until the 15th century, when plates 10.(FIRSTINTRODUCE) ……………………………………, wealthy people ate off of "trenchers," large flat slices of dry bread used to catch the sauce. At the end of the meal the trenchers were either eaten or saved and given to the poor.
7)LISTENING
Listen to and read the text. As you read, write the missing words or phrases in the spaces.
The Evolution of Bread
Bread is the most widely consumed food in the world. Not only is it an important source of carbohydrates, it is also 1. ………………… …….…… …………………, which explains why it has been an integral part of our diet for thousands of years. Prehistoric man had already been making gruel from 2.………………… ..………..… …………………. A study discovered traces of starch (probably from the roots of cattails and ferns) in prehistoric mortar and pestle-like rocks. The roots were peeled and dried before being ground into flour and 3. ………………… ..…………… …………………. The paste was then cooked on heated rocks.
There were three primary innovations that created “modern” bread.
1. Leavening: Leavening makes bread rise. Bread without leavening is a known as flatbread, and is the most closely related to mankind’s first breads. 4. …………………………….. ………………………. Middle Eastern pita, Indian naan and Central American tortillas.
The most common leavening for bread is yeast. The first leavened bread was probably the result of some passing yeast in the air landing in a bowl of gruel. The yeast 5. …………………………….. ………………………. the sugars present in grain, and excreting CO2, producing bubbles that resulted in lighter, airier bread. 6. ……………………………... ..………………………… ……………………..…………. dates back to the skilled bread makers of Ancient Egypt around 300 B.C.
2. Refined Flour: The earliest bread grains were ground by hand with rocks. This resulted in coarse, whole grain bread. The Mesopotamians refined this process around 800 B.C., using two flat, circular stones, stacked on top one another to 7. ………………… ..…… ………………….. These stones were continuously rotated by draft animals or slaves. This “milling” – which was the genesis for how we create flour today – created smooth, finely ground flour. The desire for the whitest, 8.……………………………... ..………………………… ……………………..…………. continued through the modern era, and later advancements included the sifting of flour to remove the bran and the germ and the bleaching of the flour itself.
3. Mechanized Slicing: For hundreds of years, the finest white breads were sold in 9. ………………….. ……………………. to be cut at home—like a French baguette or Italian ciabatta. 19th and 10.…………………………….. ………………………. ………………………. cookbooks and magazines gave very specific advice about lunchtime sandwich making. For ladies and children, the bread was supposed to be sliced very thinly and the 11. …………………………….. ……………………….. For workers, thick slices with crusts were deemed more appropriate.
But in 1917, itinerant jeweller Otto Rohwedder created the first mechanized bread slicer. Initially, many companies were convinced that housewives wouldn’t be interested, and his bread-slicing machine wasn’t installed in a factory until 1928. However, within two years, 12. ………………………. of store-bought bread was factory sliced.
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