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Вопрос № 153429 - Английский язык

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What is the purpose of milling?
The purpose of milling is to separate the wheat endosperm (the source of flour) from the germ and the bran layers, and to reduce the endosperm chunks to a fine powder. In conventional milling processes this is accomplished by passing the wheat kernels and their products through a series of pairs of rolls and sieves. The initial sets of rolls break open the seed coat and strip out the friable endosperm.
Subsequent sets of rolls grind the products finer, or perform other essential functions such as flattering the germ which facilitates its separation from the endosperm. At each stage, stacks of screens separate the ground material into several streams. These streams may be further processed by grinding, they may be drawn off for seed, or they may be combined to yield flours of different qualities.
By selecting the proper streams, the miller can furnish flours of widely varying quality from the same wheat blend. Of course, the inherent quality of the wheat places an upper limit on the excellence of flour which can be obtained from it. Ordinarily, about 70 % of the wheat kernel, emerges as flour of some sort.
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  • The purpose of milling is to open the seed coat and strip out the friable endosperm.
  • The purpose of milling is to grind the products finer, or perform other essential functions such as flattering the germ which facilitates its separation from the endosperm.
  • The purpose of milling is to separate the ground material into several streams.
  • The purpose of milling is to separate the wheat endosperm from the germ and the bran layers, and to reduce the endosperm chunks to a fine powder.
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Вопрос задал(а): Анонимный пользователь, 23 Ноябрь 2017 в 12:13
На вопрос ответил(а): Любимов Павел, 23 Ноябрь 2017 в 12:14

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Вопрос № 911845

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What are extracted in the wheat cleaning operations?
Most flour milling operations, apart from the grinding of wheat and mill stocks, consist of making separations between particles of different types. In the wheat cleaning operations that precede the milling process the straws, sand, foreign seeds and other impurities are extracted; in the milling process itself the wheat is broken down into bran on one hand and variously sized endosperm particles on the other; the bran must be separated from the endosperm, and the endosperm particles must themselves be classified according to their size. The objects of wheat cleaning are to remove all impurities and foreign seeds from the wheat before it is milled. A variety of different seeds and foreign bodies can be found in wheat. Some of the impurities are toxic to the human body, others are less harmful but may import a taint to the flour.
In the wheat cleaning operations the straws, foreign seeds and other impurities are extracted.
In the wheat cleaning operations all impurities and foreign seeds are extracted.
In the wheat cleaning operations different seeds and foreign bodies are extracted.
In the wheat cleaning operations the straws, sand, foreign seeds and other impurities are extracted.

Вопрос № 911844

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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.
They are protein content, protein quality and moisture content.
They are bushel weight, moisture content and protein content.
They are protein content, protein quality and bushel weight.
They are protein content, protein quality and diastatic activity.

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