Вопрос № 911840 - Английский язык

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Many important crop plants complete their life cycle in one growing season. Such plants are known as annuals. Some annuals are spring annuals planted in spring and harvested in autumn. There are also winter annuals planted in autumn and harvested next summer. Winter wheat is an example of winter annuals and corn is a typical spring annual.
Some plants start their growth in one season but produce seed and die at the end of the second season. They are biennials. Sugar beet is a good example of a biennial plant.
Many plants grow for more than two seasons. Most of our hay and pasture crops are perennials.

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Almost all Britain’s wheat crop is «winter wheat» which is sown in the autumn. Because of the dampness of the climate it is of the type known as «soft wheat», in contrast to the «hard wheat» produced in other countries, as the USA or Canada. Since bread made only from soft wheat is of lower quality and slightly grey in colour it is customary to use flour of which about 70 per cent has been made from «hard» imported wheat. Soft wheat, however, is excellent for making biscuits. About one-third of the wheat crop is normally used for flour milling, and about one-third for animal feed.

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Wheat flour is 1_______ among cereal flours in that, when mixed with water in the correct proportions, its protein component will form an elastic network which is capable of holding gas and which will set to a rather firm spongy structure when heated in the oven. It is this behaviour which makes possible the production of bread as we know it.
In order to secure batter and doughs which will handle satisfactorily and yield finished products of good eating quality the proper flour must be used.
Suitability of a flour for a particular purpose is governed primarily by the 2_______ of wheat from which it was milled, the protein content of the flour, and the milling conditions. Wheats may 3_______ into soft and hard, with the latter group subdivided into winter and spring wheats. Hard wheats are indispensable for the production of flour intended for use in bakery foods of low density, such as ordinary white bread. Flours made from 4_______ wheats can yield doughs which are elastic, have excellent gas-holding properties, and respond well to the usual bake-shop processing techniques.

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What is a modern mill?
A modern mill is a vast enterprise where the entire technological process is fully mechanised and put on a continuous flow basis. Our flour mills differ from those of many foreign countries. They have a higher degree of efficiency. Our mills are simple in operation. They usually have 5 or 6 floors, and all machines of one type are grouped together on the floor. One or two floors may be wholly occupied by rollermills, another two by centrifugals and plansifters and another two by purifiers; this enables a whole floor-full of machines to be supervised by men skilled in operating that particular type.

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What is the system of worm, band and chain conveyors, bucket elevators used for?
The system of worm, band and chain conveyors, bucket elevators is used for transport. Rollermills, plansifters, centrifugals are widely used for milling operations. All the processes continue simultaneously, and the stocks flow in endless streams from one group of machines to another. Special attention is given to the layout of mill building and their position in relation to each other. Our mills are equipped with an automatic signalling and light system to control and block motor starting and stopping, to indicate the grain and flour level in the bins. There is also a double way loudspeaking operative wiring for communication of all floors and a central Control room. All our designers meet various geographical and climatic conditions and besides that they always take into consideration wishes and tastes of the customers.

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What are the three criteria that a miller has to consider?
The quality of flour is determined by the wheat from which it is milled and the efficiency and skill with which the milling operations are performed. A good wheat grist will produce a poor or unsatisfactory flour if the milling plant or the operation of it is at fault, but a poor wheat grist will yield poor flour even on the most modern and well-designed mill operated to the best advantage. The formulation of a good wheat blend is, therefore, the first necessary step in the production of good flour. The three criteria that a miller has to consider when compounding his wheat blend, apart from factors such as bushel weight and moisture content which influence milling behaviour, are protein content, protein quality and diastatic activity. The first two of these three factors jointly determine the physical properties of a dough made from the flour and hence the manner in which it responds to the manual and mechanical treatment it receives in the bakery and its ability to develop in the oven, while the third factor is an index of the power of the flour to produce a sugar from its starch.