Unit 1: BREAD

1)  BRAINSTORMING

Write down five facts you know about Bread. Compare and discuss them with your partner.

2)  VOCABULARY

The words in the table all relate to bread. Decide which words are nouns and which words are adjectives. Then, beside each noun, write the relative adjective (where possible) and beside each adjective, write the relative noun.

Chewy
Coarse
Cohesive / Crisp Crumb
Crust / Dough
Fibre content
Firm / Flavour Grain
Hardness / Moist
Shelf life
Softness / Staling
Texture
Volume

Noun Adjective Adjective Noun

3)  READING COMPREHENSION

a. Write synonyms and antonyms to these words taken from the text “History of Bread”:

SYNONYMS ANTONYMS

Find
Flourish
Best
Ability
Chief
Reveal
Allow
Withdraw / ……………………………………………...
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HISTORY OF BREAD

The trade of the baker is one of the oldest crafts in the world. Loaves and rolls have been found in ancient Egyptian tombs. Wheat has been found in pits where human settlements flourished 8,000 years ago. Bread, both leavened and unleavened, is mentioned in the Bible many times. Bread was a staple food for the ancient Greeks and Romans and even in those days people argued whether white or brown bread was best.
Further back, in the Stone Age, people made solid cakes from stone-crushed barley and wheat. A millstone used for grinding corn has been found that is thought to be 7,500 years old. The ability to sow and reap cereals may be one of the chief causes which led man to dwell in communities, rather than to live a wandering life hunting and herding cattle. / In Old Testament times, in the palaces of kings and princes and in large households, the bakers' duties would be specialised. The ruins of Pompeii and other buried cities have also revealed bakeries. There were public bakeries where the poor brought their bread to be baked, or where they could buy ready-baked bread.
A Bakers' Guild was formed in Rome round about the year 168 B.C. From then on the industry began as a separate profession. The Guild or College, called Collegium Pistorum, did not allow the bakers or their children to withdraw from it and take up other trades. The bakers in Rome at this period enjoyed special privileges: they were the only craftsmen who were freemen of the city, all the other trades employed slaves.

b. Answer the following questions to the above text in your own words.

1.  What is the difference between “loaves” and “rolls”?
Loaves are ……………………………………………………………………………………………..………………………
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2.  What similarity is mentioned in the text between the ancient world and today’s world?
The text states that ………………………………………………………………………………..………………………
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3.  What is thought to be the main cause which led man to settle down in communities?
The main cause which led man to settle down in communities ……………………………………..….
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4.  What does “ready-baked” in paragraph 3 mean?
“Ready-baked” means that …………………………………………………………………………….……………..….
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5.  What restriction did the Collegium Pistorum place on its members?
The Collegium Pistorum …………………………………………………………………………..……..…………..….
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c. Use the words in Exercise a. to complete the following sentences.

1.  Results ______that the moisture loss during rebaking of part-baked brown soda bread resulted solely from the crust area.

2.  A process called kneading creates elasticity, and ______the dough to stretch.

3.  Loaves were ______at 5-min. intervals and pieces of crumb containing the inoculum immediately transferred to corn meal plates.

4.  Baking ______in the Roman Empire from as early as 300BC but it wasn’t until 168BC that the first Bakers Guild was formed.

5.  There are a few components to making great garlic bread. ______among these is a good bread.

4)  LISTENING

a. Match the words in Column 1 to their meanings in Column 2.

i. enhanced / a. a formal request to an authority for something
ii. far from being / b. most important, significant
iii. due to / c. based or in accordance with what is generally held acceptable
iv. provide for / d. presented for consideration or judgment
v. application / e. intensified, increased
vi. submitted / f. make adequate preparation for
vii. conventional / g. caused by or ascribable to
viii. major / h. very different from, tending to the opposite of

b. Listen to the text and state whether the following statements are true or false.

T / F
1.  In the US, approval for genetically modified wheat is pending .
2.  Tests on fungus resistant GM wheat have almost been completed.
3.  Genetically modified ingredients are used for making conventional bread.
4.  Enzymes are rarely added to baked goods.
5.  Genetically modified baker’s yeast is not used in Great Britain.
6.  Genetically modified yeast has not been approved in the EU.

c. Listen to and read the text. As you read, write the missing words or phrases in the spaces.

BREAD AND BAKED GOODS

Wheat, Rye, and Barley - Cereal production around the world is free of genetically modified plants. This means that all flour used to make bread is "GM-free". Nonetheless, many of today's baked goods are made with help of genetic engineering.

Even though the introduction of genetically modified wheat to North America was planned for 2004, the application for approval has been 1.______. The United States and Canada are major exporters of wheat and will continue producing only conventional wheat 2.______. This will probably remain the case for some time, as tests on 3.______resistant GM wheat are still far from being completed. The only genetically modified cereals produced today are maize and rice, 4.______of which is used in Europe for baking. All bread is made from 5.______flour. This does not mean that genetic engineering does not play a role behind the scenes.

Genetically modified ingredients. It takes more than just flour to make bread. Many 6.______found in bread and baked goods are sometimes made with the help of genetic engineering.

Several ingredients often found in baked goods are derived from soybeans: oils, lecithin and other 7.______, and even soy flour, which is sometimes mixed with wheat flour in small quantities (up to 1 percent) due to its 8.______properties. Maize is the basis for various starches and other ingredients like glucose syrup (corn syrup), which is produced by starch 9.______.

Other flour additives may also be produced with the help of genetic engineering, for example: ascorbic acid (E300) or cysteine (E921). Enzymes are often added to baked goods. They can make 10.______easier to process, make it expand, or provide for an 11.______crust. Many of the enzymes used today (e.g. amylase) are made with the help of genetically modified microorganisms.

No GM yeast. At this point, no baked goods are made with genetically modified baker’s yeast. A few years ago, a genetically modified strain of baker’s yeast was tested in Great Britain. This new strain had 12.______carbon dioxide production. It was hoped that it could help make bread rise more quickly, but 13.______, the yeast was unsuccessful. Genetically modified yeast would have to be approved by the EU for use, and as of now, no applications have been 14.______.


d. Arguments for and against gene technology

Gene technology refers to the direct alteration of the genetic material of living things so they may produce new or modified substances, or perform new or changed functions. As with any technology, gene technology carries with it risks as well as benefits. Here is a list of some of the questions raised when considering gene technology.

·  Is gene technology natural?
·  Will it affect my health?
·  How will gene technology affect the environment? / ·  Are there markets for GM crops?
·  Will genetically modified crops help feed the world?
·  Will GM technology benefit us?

What is your personal view on gene technology? Discuss the above questions in groups.

5)  ERROR CORRECTION

a.  Some lines in the following text contain a mistake. Cross out the expression and write the correct word in the space on the right.

'Whole Grain' definition for food labeling requirements
Hundreds of products on supermarket shelves tout their wholesome quality as to be "whole grain." But are they, really whole grain? Some are not, and to help consumers take knowledgeable dietary choices, the FDA has issued a "guidance" to food manufacturers to exactly what products labeled "whole grain" may and may not include.
Accordance to the FDA's new guidelines, "whole grain" includes "cereal grains that consist by the intact and unrefined, ground, cracked or flaked fruit of the grains which principal components -- the starchy endosperm, germ and bran -- are present in the same relative proportions that they exist in the intact grain." Examples include: barley, buckwheat, bulgur, corn, millet, rice, rye, oats, sorghum, wheat and wild rice.
The refining process, tell FDA experts, removes some of the bran and germ from the grain, resulted in a loss of dietary fiber, vitamins and minerals.
The guidelines state that since rolled and "quick oats" can be called "whole grains" because they contain all of their bran, germ and endosperm, other widely used food products may not meet the "whole grain" meaning. For example, the FDA is not consider products derived from legumes (soybeans), oilseeds (sunflower seeds) and roots (arrowroot) as "whole grains." The guidelines specifically recommend which pizza only be labeled as "whole grain" or "whole wheat" when
it’s crust is made entirely from whole grain flours or wholewheat flour, respectively. / …………………………..
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6)  GAPFILL

a.  Some lines in the following text contain a mistake. Cross out the wrong word and write the correct word in the space on the right.

Abstract: Sensory qualities of whole wheat pan bread: influence of farming system, milling and baking techniques

Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of _____1_____ grown wheat for human consumption, it is _____2_____ to understand the effects of crop and processing variation on the sensory qualities of the final product. The _____3_____ of this study was to investigate the effect of farming systems, milling techniques, and variation in formulation on the _____4_____ attributes of wholewheat pan bread. Six samples of wheat (Triticum aestivum, variety Kosack) from field trials, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were roller- and stone-milled, _____5_____. Breads were baked according _____6_____ an experimental design in which two levels of flour and two levels of kneading were also included. Sensory analysis, _____7_____ through a descriptive profiling test, was conducted with eight trained assessors using 19 sensory attributes for 48 different bread types in two replicates. Image analysis was used to establish the slice area of the breads. The milling technique had a _____8_____ impact on the sensory qualities of bread and on the slice area _____9_____ did the farming system and baking technique. Conventional wheat had lower protein and ash contents, but higher volume weight than did the organic wheat. Damaged starch, extensographic values (Rm, E) and farinographic values for water absorption, dough development time and dough stability were higher for roller-milled _____10_____ than for the stone-milled. Wholemeal breads of roller-milled wheat were dominated by sweetness, juiciness and compactness attributes, whereas _____11_____ from stone-milled wheat were characterized by _____12_____, deformity and roasted cereal attributes. The six wheat samples revealed that variation in breads' sensory qualities was larger for the three organic samples than for the three conventional samples.

1. a. alternate b. alternatively c. alternation d. alternately

2. a. needed b. required c. necessary d. requested

3. a. aim b. target c. scope d. goal

4. a. sensory b. sense c. sensing d. sensitive

5. a. respectly b. respecting c. respectfully d. respectively

6. a. with b. of c. to d. at

7. a. reached b. succeeded c. earned d. achieved

8. a. greatest b. great c. more great d. greater

9. a. that b. of c. than d. that

10. a. samples b. champions c. tests d. examples

11. a. those b. that c. these d. this

12. a. saline b. salinity c. salty d. saltiness

7)  LISTENING

Video with subtitles:

https://www.amara.org/en/videos/1Psm7OTlcexC/info/the-art-and-craft-of-bread/

Video audioscript:

https://www.ted.com/talks/peter_reinhart_on_bread/transcript?language=en

a.  Peter Reinhart: The Art and Craft of Bread

1.  What name does Peter Reinhart give to his new bread-making technique?

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2.  What is the synonym for adhesive that he uses? ………………………………………….………………………

3.  What is the challenge for a whole-grain baker? ……………………………………………….…………….……..

4.  What is the fibre in whole-grain called? …………………………………………………………….…………………

5.  What is the challenge for every baker, culinary student and chef? ......

6.  What is the secret ingredient in dough that brings out flavour?......

7.  What stages in bread making does Peter list?

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8.  What is the inside and the outside of bread called? ……………………………………………………………….

9.  What does Peter say wheat is? ……………………………………………………………………………………………..

10.  What happens to most of the seeds? …………………………………………………………………………………….

11.  What is Peter’s definition of transformation? ……………………………………………………….……………….

12.  What does “to leaven” mean? ………………………………………………………………………………….……………

13.  What are the three criteria in the balancing act for making bread? …………….………………………….

14.  What is the threshold temperature of TDP (thermal death point)? ………………………………………..

15.  What comparison does Peter use between bread and beer? ......