Вопрос № 911845 - 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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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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The South is a major agricultural region of Great Britain. However, agricultural specialization is different in the South West and South East and East. Due to the mild, moist climate of the South West, grass grows for a long period in the year, and farming chiefly consists of raising livestock. Dairying is the main farming activity. Cereals occupy an important part of the arable farmland in the South East and East with wheat and barley as the main crops. The East consists of East Anglia and the Fens and is described today as reclaimed marshland, where cereal crops dominate. Market gardening and fruit farming are widespread in the south due to the demands of Greater London.

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Market gardening may be defined as the intensive production of vegetables and fruit for human consumption. Orchards in which fruit-growing is organized on a commercial scale are found principally in the southern half of England, where the climate is most favorable.
Glasshouses are widely used for growing tomatoes, cucumbers, lettuce, flowers, pot plants and nursery stock.

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As an agricultural region of the USA, the Northeast does not have large areas of good land. Small farms are numerous in this region. Most are around 81 hectares in size. In the Middle Atlantic states grains, fruits, and vegetables are grown. There is extensive farming in the New England states with one crop being grown. Maine is famous for potatoes. The Connecticut River valley is known for tobacco. Dairy and poultry farms are found in several areas.

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Today, the region of Great Plains is considered the “American breadbasket”. It yields great quantities of crops, especially wheat. Wheat is important in the states of Kansas, Minnesota, Nebraska, and the Dakotas.
Iowa is considered the richest of the farming states of the Northern Plains. Nearly 96 per cent of the land is arable, that is fit for cultivation. The average size of a farm in Iowa is 114 hectares. Since Iowa is situated in the eastern part of the plains, it receives more rainfall than the states in the west. Corn is grown instead of wheat. In fact, Iowa is the leading state in the USA in corn production. Because of the great amount of corn which is used for fodder, Iowa also leads the nation in the raising of hogs.