Английский язык для бакалавров профиля "Технология хлеба, кондитерских и макаронных изделий"

 

Министерство науки и высшего образования Российской Федерации 
Федеральное государственное бюджетное 
образовательное учреждение высшего образования 
«Казанский национальный исследовательский 
технологический университет» 
 
 
 
 
 
 
 
О. Н. Григорьева, Ф. Т. Галеева 
 
 
АНГЛИЙСКИЙ ЯЗЫК ДЛЯ БАКАЛАВРОВ 
ПРОФИЛЯ «ТЕХНОЛОГИЯ ХЛЕБА, 
КОНДИТЕРСКИХ И МАКАРОННЫХ 
ИЗДЕЛИЙ» 

 
 
Учебное пособие 
 
 
 
 
 
 
 
 
 
 
 
 
 
Казань 
Издательство КНИТУ 
2020 

УДК 811.111(075) 
ББК Ш143.21-923.4

Г78

Печатается по решению редакционно-издательского совета  
Казанского национального исследовательского технологического университета 

Рецензенты: 
канд. пед. наук, доц. Ж. С. Пустовалова 
канд. филол. наук, доц. А. Ю. Гиниятуллина 

Г78 

Григорьева О. Н. 
Английский язык для бакалавров профиля «Технология хлеба, кон-
дитерских и макаронных изделий» : учебное пособие / О. Н. Григо-
рьева, Ф. Т. Галеева; Минобрнауки России, Казан. нац. исслед. тех-
нол. ун-т. – Казань : Изд-во КНИТУ, 2020. – 108 с. 

ISBN 978-5-7882-2954-6

Содержит тексты и задания, которые могут быть использованы для 
аудиторной и самостоятельной работы по дисциплине «Иностранный язык», 
описывающие технологические процессы производства продуктов из расти-
тельного сырья.  
Предназначено для бакалавров и магистрантов, обучающихся по про-
филю подготовки «Технология хлеба, кондитерских и макаронных изделий». 
Подготовлено на кафедре иностранных языков в профессиональной 
коммуникации. 

ISBN 978-5-7882-2954-6
© Григорьева О. Н., Галеева Ф. Т., 2020
© Казанский национальный исследовательский 

технологический университет, 2020

УДК 811.111(075) 
ББК Ш143.21-923.4

Оглавление 

I. TECHNOLOGY OF BREAD PRODUCTION ................................ 4 
Text A Dough composition ............................................................... 4 
Text B Ingredients and their functions in bread making .................. 7 
Text C Bread manufacturing ........................................................... 11 
Text D Methods of bread making (I) .............................................. 14 
Text E Methods of bread making (II) ............................................. 19 
II. TECHNOLOGY OF BISCUIT MAKING .................................... 24 
Text A Types of snacks and their characteristics ........................... 24 
Text B Ingredients .......................................................................... 27 
Text C Other ingredients ................................................................. 30 
Text D The development of the biscuit structure and texture ......... 33 
Text E Moisture removal ................................................................ 37 
Text F Colour .................................................................................. 39 
III. TECHNOLOGY OF PASTA PRODUCTS .................................. 44 
Text A. Raw Materials for Pasta Products (I) ................................. 44 
Text B Raw Materials for pasta products (II) ................................. 47 
Text C Pasta Processing I (Extrusion) ............................................ 51 
Text D Pasta Processing II (Drying) ............................................... 55 
Text E Packaging ............................................................................ 58 
IV. FOOD AND ITS CONSTITUENTS ............................................ 64 
Text A. Why do we eat? ................................................................. 64 
Text B What is food? ...................................................................... 67 
Text C Digestion ............................................................................. 71 
Модальные глаголы ...................................................................... 73 
V. THE NUTRIENTS ........................................................................ 78 
Text A Elements we need ............................................................... 78 
Text B Proteins, fats and carbohydrates .......................................... 83 
Text C Vitamins .............................................................................. 88 
Text D Minerals .............................................................................. 94 
Text E Water ................................................................................... 99 

Библиографический список ........................................................... 106 

I. TECHNOLOGY OF BREAD PRODUCTION

Text A Dough composition 

Упражнения 

1. Прочитайте и переведите слова, имеющие общий корень
в английском и русском языках. 

aeration [eə'reɪʃ(ə)n], ingredient [ɪn'griːdɪənt], gluten ['gluːt(ə)n], 

protein 
['prəutiːn], 
enzyme 
['enzaɪm], 
conversion 
[kən'vɜːʃ(ə)n], 

fermentation 
[ˌfɜːmen'teɪʃ(ə)n], 
structure 
['strʌkʧə], 
mechanically 

[mɪ'kænɪk(ə)lɪ], porous ['pɔːrəs], alcohol ['ælkəhɔl] 

2.Прочитайте и переведите слова, исходя из значений слов, данных
в скобках. 

to discover [dɪ'skʌvə] (обнаруживать, открывать) – discovery; to 

produce ['prɔdjuːs] (производить) – producer [prə'djuːsə], production 
[prə'dʌkʃ(ə)n]; to add (добавлять) – addition; to hydrate ['haɪdreɪt] (гидратировать, 
увлажнять) – hydrated – hydrogen ['haɪdrəʤən]; to ['prəuses] 
(обрабатывать) – process; to require [rɪ'kwaɪə] (требовать) – requirement 
[rɪ'kwaɪəmənt] 

3. Прочитайте и переведите текст.

Introduction 
Bread baking is one of the most important discoveries of mankind. 
Bread is made by baking dough which consists of its main ingredients — 
wheat flour, water, yeast, salt and sugar. Other ingredients, which may be 
added, include flours of other cereals, milk and milk products, fruits, glu-
ten, etc. When these ingredients are mixed in correct proportions two pro-
cesses begin: (i) the protein in flour begins to hydrate and forms a cohesive 
mass called as gluten (ii) evolution of carbon dioxide gas by action of the 
enzymes in the yeast upon the sugars. Three main requirements in making 
bread from wheat flour are formation of gluten network, aeration of the 
mixture by incorporation of gas, and coagulation of the material by heating 
it in the oven. 
Principles of Bread Baking 
There are three technological principles involved in baking of bread: 
1) Conversion of starch: Wheat flour starch is partly converted into
the sugar, which is being used by yeast during fermentation producing al-

cohol with simultaneous release of CO2 gas which is responsible for po-
rous, open honeycomb texture of the baked bread. 
2) Mechanical stretching: The hydrated wheat protein forms gluten
fibers, which are stretched mechanically to obtain a fine, silky structure. 
This structure remains permanent when the protein is denatured during bak-
ing. The stretching of gluten is partially achieved by development of CO2 
gas during yeast fermentation and partly by mechanical mixing. 
3) Flavour development: Bread flavour is because of the alcohol and
other compounds generated during yeast fermentation, together with flavor 
compounds formed during baking. 

4. Ответьте на следующие вопросы.
1. What are the main ingredients of dough?
2. What are two processes that begin in dough?
3. Tell three main requirements in bread making.
4. Describe the processes of starch conversion, mechanical stretching and
flavor development?

5. Выучите слова к тексту.

bake [beɪk]
печь, выпекать

dough [dəu]
тесто

wheat [wiːt]
пшеница

flour ['flauə]г
мука

yeast [jiːst]
дрожжи, закваска

cereal ['sɪərɪəl]
злак, крупа

cohesive [kəu'hiːsɪv]
связанный, когезионный

carbon ['kɑːb(ə)n]
углерод

dioxide [daɪ'ɔksaɪd]
двуокись

gluten network
клейковинный каркас

incorporation[ɪnˌkɔːpə'reɪʃən]
включение, добавление

coagulation [kəuˌægjə'leɪʃən]
коагуляция, свёртывание

oven ['ʌv(ə)n]
печь,  духовка

be involved in
быть вовлечённым в

conversion [kən'vɜːʃ(ə)n]
превращение, изменение

starch [stɑːʧ]
крахмал

simultaneous [ˌsɪm(ə)l'teɪnɪəs]
одновременный, синхронный

release [rɪ'liːs]
освобождать, освобождение

be responsible for
быть ответственным за

honeycomb ['hʌnɪkəum]
медовые соты, ноздреватый

stretch [streʧ]
тянуться, растягиваться

fiber [faɪbə]
волокно

obtain [əb'teɪn]
получать

permanent ['pɜːm(ə)nənt]
постоянный

denature [ˌdiː'neɪʧə] 
изменять естественные 
свойства, денатурировать

during ['djuərɪŋ]
в течение, во время

partially ['pɑːʃ(ə)lɪ], partly 
['pɑːtlɪ]

частично 

flavour ['fleɪvə] 
аромат, приправлять 
(специями)

compound  ['kɔmpaund]
соединение

Present Simple 

Present Simple употребляется для выражения действия обычного, 
постоянного, то есть действия, происходящего вообще, а не в момент 
речи. 

All work requires energy. – Любая работа требует энергии. 
Present Simple совпадает с формой инфинитива (без частицы to) 

во всех лицах, кроме 3-го лица ед. числа, принимающего окончание  s: 

to work – I (we, you, they) work,       he (she, it) works. 
Вопросительная и отрицательная формы образуются при помощи 
вспомогательного глагола do (does): 

Does all work require energy? 
All work does not require energy. 

6. Постройте отрицательные и вопросительные предложения.
1. The hydrated wheat protein forms gluten fibers
…………………………………………………………………………. 
…………………………………………………………………………. 
2. Growing bodies require (требовать) more food than bodies of older people.
…………………………………………………………………………. 
…………………………………………………………………………. 
3. Animals inhale (вдыхать) oxygen.
………………………………………………………………………… 
…………………………………………………………………………. 
4. The word «energy» means the capacity (способность) to work.
…………………………………………………………………………. 
…………………………………………………………………………. 

5. The hightemperature-short-time method employs a comparatively high
temperature for a short time.
…………………………………………………………………………. 
…………………………………………………………………………. 

7. Поставьте глаголы в нужную форму.
1. We ………………. (not/ to know) exactly what primitive man ate. 
2. Wheat ………… (not/ to keep) well with more then 14% of water. 
3. ………. they (to take) ………………. part in his research? 
4. Cooks ………………. (to prefer) to make cakes from soft flours. 
5. He ………………. (to grow) maize (кукуруза) in his garden. 

Text B Ingredients and their functions in bread making 

Упражнения 

1. Прочитайте и переведите слова, имеющие общий корень в английском 
и русском языках. 

gluten ['gluːt(ə)n], gliadin ['glaɪədɪn], glutenin ['gluːtənɪn], granule 

['grænjuːl], content  ['kɔntent], dispersion [dɪ'spɜːʃ(ə)n], calcium ['kælsɪəm], 
magnesium [mæg'niːzɪəm], ion ['aɪən], ethanol [ˈɛθənɒl], temperature 
['temp(ə)rəʧə] 

2.Прочитайте и переведите слова, исходя из значений слов, данных
в скобках. 

function ['fʌŋkʃ(ə)n] (функция) – functional; fiber [faɪbə] (волокно) – 
fibrillar ['faɪbrɪlə]; gelatin ['ʤelətɪn] (желатин) – gel [ʤel] – to 
gelatinize [ʤɪ'lætɪnaɪz]; hard [hɑːd] (жёсткий) – hardness; excess [ɪk'ses] 
(чрезмерность) – excessively 

3. Прочитайте и переведите текст.

Flour 
Flour is essential to the structure of dough and subsequently the 
bread. Gluten (Gliadin and Glutenin) is the principle functional protein of 
wheat flour. Gluten forms fibrillar frame work when hydrated and mechan-
ically worked. Thus the wheat flour is converted into cohesive, elastic, ex-
tensible dough. This viscoelastic three-dimensional gluten network retains 
gas formed by sugar fermentation and contributes to structure of dough and 
bread. 
Starch plays important role in dough during baking. When heat is 
applied, gas cells expand gluten networks, stretch them, starch granules 
take up water and get partially gelatinized. This viscous paste sets to gel 

after baking. Satisfactory protein content for bread flour is 11 – 13% and 
moisture content not more than 14%. 
Water 
Water hydrates gluten proteins during mixing, gelatinizes starch dur-
ing baking and serves as a dispersion medium for other ingredients such as 
yeast. Quality of water such as pH and hardness plays important role in 
dough formation. Excessively alkaline water can retard the activity of yeast 
enzymes. Hard water containing calcium and magnesium ions, may have a 
tightening effect and soft water – a loosening effect on dough. 
Yeast 
Yeast produces carbon dioxide and ethanol by fermentation of fer-
mentable sugars. During fermentation it also helps in formation of flavour 
precursors. Rate of fermentation of dough by yeast is controlled by temper-
ature, nutrient supply, water, pH, sugar concentration, salt and level and 
type of yeast. Generally two types of yeasts are used in baking: Com-
pressed yeast and dried yeast. Both the types consist of living cells of Sac-
charomyces cerevisiae. 
Salt 
Salt acts as flavour enhancer and helps control the fermentation of 
yeast. It also toughens the gluten and gives less sticky dough. 
Sugar 
Sugar gives energy source for yeast, sweetness and flavor and also 
crust colour. 

4. Ответьте на вопросы к тексту.
1. How does gluten influence structure of dough?
2. What is the satisfactory content of protein and moister?
3. What is the effect of water on dough?
4. What controls the rate of dough fermentation?
5. What is the importance of salt and sugar?

5. Выучите слова к тексту.

essential [ɪ'sen(t)ʃ(ə)l]
важный; необходимый

subsequently ['sʌbsɪkwəntlɪ]
затем, впоследствии

frame [freɪm] work
каркас, остов, структура

thus [ðʌs]
так, таким образом

extensible [ɪk'sten(t)səbl]
растяжимый, эластичный

viscoelastic
вязкоупругий

dimensional [daɪ'menʃ(ə)n(ə)l]
пространственный

retain [rɪ'teɪn]
удерживать

contribute [kən'trɪbjuːt]
содействовать

heat [hiːt]
тепло

apply [ə'plaɪ]
применять к (чему-л.)

cell  [sel]
клетка

expand [ɪk'spænd] , stretch, ex-
tend

растягиваться, расширяться; 
увеличиваться в объёме

take up
захватывать

viscous ['vɪskəs]
вязкий,  клейкий

set to 
приводить в (определённое) 
состояние

satisfactory [ˌsætɪs'fækt(ə)rɪ] 
удовлетворительный; 
достаточный

%  percent [pə'sent]
процент

moisture ['mɔɪsʧə]
влажность

medium ['miːdɪəm]
среда

quality ['kwɔlətɪ] – quantity 
['kwɔntətɪ]

качество – количество 

alkali ['ælk(ə)laɪ] – alkaline 
['ælk(ə)laɪn]

щёлочь – щелочной 

retard  [rɪ'tɑːd]
замедлять; задерживать

tighten ['taɪt(ə)n]
затягивать

loose [luːs]
освобождать

precursor [ˌprɪ'kɜːsə] 
частица предшественник, 
прекурсор

rate  [reɪt]
скорость

nutrient supply 
снабжение питательными 
веществами

dried [draɪd]
сушёный

consist of
состоять из

enhance [ɪn'hɑːn(t)s] – enhanc-
er [ɪn'hɑːn(t)sə]

усиливать – усилитель 

tough [tʌf] – toughen ['tʌf(ə)n]
жёсткий – укреплять

sticky ['stɪkɪ]
клейкий, липкий

crust [krʌst]
корка, кора

 

 

Спряжение глагола to be в настоящем и прошедшем времени 

местоимение
Present
Past

I
am
was

You, we, they
are
were

he, she, it
is
was

Глагол to be (быть) в настоящем времени переводится как 

«есть». Однако в русском языке «есть» в большинстве случаев опуска-
ется. 

Food is anything edible. – Еда – это все, что съедобно. 
The task of chemists was to find out food constituents. – Задачей 

химиков было выяснить состав еды. 

6. Постройте отрицательные и вопросительные предложения.
1. Bread baking is one of the most important discoveries of mankind.
…………………………………………………………………………. 
…………………………………………………………………………. 
2. Starch plays important role in dough during baking.
…………………………………………………………………………. 
…………………………………………………………………………. 
3. Body tissues (ткань) are very different from the foodstuffs that nourish
(питать) them. 
…………………………………………………………………………. 
…………………………………………………………………………. 
4. Biscuit is a low moisture bakery product
…………………………………………………………………………. 
…………………………………………………………………………. 
5. Flour is essential to the structure of dough.
…………………………………………………………………………. 
…………………………………………………………………………. 

7. Поставьте глаголы в нужную форму.
1. Bread and milk ………………………… (to be) both low in iron. 
2. Honey …………….. (to be) nutritionally much better than sugar. 
3. The term sugar for most people ……………………. (to mean) 
cane (тростник) or beet (свекла) sugar. 
4. The plants ……..…. (to take) the carbon and oxygen from the air. 
5. Fruits ……… (to be) the best sources of organic acids. 
6. Milk is known ……….. (to be) the most complete food of all. 

7. Cereal grains ………. (to be)  not only low in protein but also defi-
cient in certain essential amino acids. 
8. Rice grains and husk excavated in India ………. (to be) more than 
4500 years old. 
9. An understanding of the nature of food………. (to be) essential. 
10. The origin of the wheat cultivation ………… (to be) unclear. 
11. Mozzarella cheese in southern Italy ………… (to be)made from 
buffalo milk. 

Text C Bread manufacturing 

Упражнения 

1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках. 

cylindrical [sə'lɪndrɪk(ə)l], final ['faɪn(ə)l], material [mə'tɪərɪəl], poly-

propylene [ˌpɔlɪ'prəupɪliːn], cylindrical [sə'lɪndrɪk(ə)l] 

2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках. 

produce ['prɔdjuːs] (производить) – production [prə'dʌkʃ(ə)n]; rough 

[rʌf] (грубый) – roughly; part [pɑːt] (часть) – particle ['pɑːtɪkl]; to prepare 
[prɪ'peə] (подготавливать) – preparation 

3. Прочитайте и переведите текст.

Production of bread consists of number of steps. The first step of 

bread making involves sifting of flour to remove any foreign matter and 
particles, and to aerate and make the flour more homogeneous. The next 
step is dough mixing, which is accomplished by various methods of prepa-
ration of dough. Once the dough is formed, it is divided into pieces of req-
uisite size. The divided dough is rounded to a ball shape and then passed 
through intermediate proofer, where the stretched gluten fiber get time to 
recover their extensibility so that they can be moulded well without break-
ing the surface skin. After intermediate proving, the dough is passed 
through a set of pairs of roller to form a sheet. The sheeted dough is now 
passed through pressure board to get moulded into cylindrical shape. 

The moulded dough pieces are then placed into greased individual 

bread baking tins. The panned dough pieces are then passed through final 
prover under controlled temperature and humidity. After complete proof-
ing, the dough tins are transferred to the baking oven. Once baking is com-
pleted, the breads are de-panned, cooled and then sliced. Sliced breads are