No-time methods.

One set of procedures intended to eliminate the traditional bulk fermentation step are the "no-time" methods. Popular in the United Kingdom and Australia, these processes generally require an extremely energy-intensive mixing step, sometimes performed in a partially vacuumized chamber.

Figure 52. "No-time" dough kneader.

Exercise 2. Translate the following word-combinations.

A less conventional method, a dough-preparation procedure, several horizontal bars, a stiff dough, an intense shearing action, a shallow rectangular metal tank, to depend on such variables as, a typical mixing cycle, en extremely vigorous mixing.

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Exercise 3. Complete each sentence with a word or phrase from the box..

heat-exchange jacket dough-kneading machine bowl break sponge-and-dough method

1. A ____ is a machine for mixing the stiff dough.

2. It is usually constructed with a ____ to control temperature.

3. To improve the quality of mixing both the blades and the ____ rotate. 4. The ____ is the time required for fermentation.

5. The process of mixing the ingredients in two distinct stages is called ____.

Exercise 4. Rewrite the following sentences replacing the words underlined with the expressions from the text which have similar meanings.

1. Horizontal bars in the dough mixer are located parallel to the body of the mixer. 2. They whirl slowly.

3. At the second stage the sponge is come back to the mixer. 4. The straight-dough method is used seldom for white breads.

5. The horizontal dough mixer is usually designed with heat-exchange jackets.

Exercise 5. Advantages and disadvantages of dough preparation methods. Complete the table with the following:

small amounts of periods when the dough is awaiting further processing greater volume and more desirable dough quality

increasing labour, equipment, and power costs high additions of dough modifiers

an extremely energy-intensive mixing additional weighing and measuring second mixing

it is not sufficiently adaptable to allow compensation for fluctuations in ingredient properties

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