Вопрос № 911841 - Английский язык

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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.

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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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.

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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.