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IELTSの読解形式の独自の練習です（公式テストではありません）：パンについての短い科学記事を読み、本文の語で文を完成させ、その後選択式問題に答えます。

Why does bread go stale?

Fresh bread is one of life's simple pleasures: a crisp crust on the outside and a soft, springy inside, which bakers call the crumb. Yet after only a day or two on the kitchen counter, the same loaf can become firm, crumbly and far less pleasant to eat. Most people would say that the bread has simply dried out. Surprisingly, that explanation is only partly correct.

The main reason bread goes stale is a change in starch, the substance that makes up most of the flour. When dough is baked, heat and water cause tiny grains of starch to swell and lose their neat internal pattern, and this gives fresh bread its soft texture. As the loaf cools, however, the starch slowly begins to line up again into a more ordered structure. As this happens, the starch holds water less tightly, and the crumb feels hard and dry, even though much of the water is still inside the loaf.

This explains why bread that is tightly wrapped in plastic still goes stale. Wrapping stops the loaf from losing water to the air, but it cannot stop the starch from slowly changing.

The crust changes too, but in the opposite direction. Over time, moisture moves outwards from the crumb into the crust, so the crust loses its crunch and becomes soft and leathery.

Temperature also matters. Perhaps surprisingly, the starch changes happen fastest at the cool temperatures found inside a fridge. A fridge helps to stop mould, but a loaf kept there usually goes stale sooner than one kept in a bread bin at room temperature. Freezing, on the other hand, almost stops the process, which is why sliced bread can be kept in the freezer for weeks and toasted straight from frozen.

Stale bread can also be partly rescued. Heating it in a hot oven for a few minutes loosens the starch again, and the crumb becomes soft for a while. The effect does not last, though, so the bread should be eaten immediately. Loaves made with some fat or sugar generally stay soft for longer than simple ones made only from flour, water, yeast and salt. And bread that is past its best need not be wasted: it makes excellent toast, and it can be turned into breadcrumbs for cooking.

文の完成

本文の語で各文を完成させます。各答えは NO MORE THAN TWO WORDS で書きます。

Bakers use the word ___ for the soft inside part of a loaf.
Most people think that stale bread has simply ___.
Bread goes stale mainly because of a change in the ___ that makes up most of the flour.
As the loaf cools, the starch slowly forms a more ___ structure.
When moisture moves into the crust, the crust becomes soft and ___.
A loaf usually goes stale more quickly in a ___ than in a bread bin.
Sliced bread can be stored for weeks in the ___.
Bread that is past its best can be made into toast or ___ for cooking.

選択式

本文に従って正しい答えを選びます。

What is the writer's main purpose?
- a) to give a recipe for homemade bread
- b) to compare bread from different countries
- c) to explain why bread goes stale and how storage affects it
- d) to persuade readers to eat less bread
Why does bread go stale even when it is tightly wrapped?
- a) The wrapping lets air in.
- b) The starch keeps changing even when no water escapes.
- c) Bread contains too much salt.
- d) The wrapping makes the crust too dry.
What happens to the water in the crumb as bread goes stale?
- a) Most of it disappears into the air.
- b) It turns into starch.
- c) It moves out of the crust.
- d) Much of it stays in the loaf but is held less tightly.
How do the crust and the crumb change over time?
- a) The crust gets softer while the crumb gets firmer.
- b) Both get harder.
- c) Both get softer.
- d) The crust gets harder while the crumb gets softer.
What does the writer say about warming stale bread in a hot oven?
- a) It makes the bread fresh for several days.
- b) It should never be done.
- c) It makes the crumb soft, but only for a short time.
- d) It works only with frozen bread.
Which kind of bread generally stays soft for longer?
- a) bread made only from flour, water, yeast and salt
- b) bread made with some fat or sugar
- c) bread with a very thick crust
- d) bread that has been toasted

解答

文の完成

crumb / the crumb本文では、やわらかく弾力のある内側をパン職人が crumb と呼ぶと述べています。
dried out本文は、ほとんどの人はパンが単に乾燥したと言うだろうが、それは一部しか正しくないと述べています。
starchデンプンは小麦粉の大部分を占める物質で、デンプンの変化がパンが古くなる主な理由です。
ordered本文では、デンプンが再び整列して、より秩序だった構造になり始めると述べています。
leathery皮はパリッとした食感を失い、やわらかく、革のように噛み切りにくくなります。
fridgeデンプンの変化は冷蔵庫の温度で最も速く進むため、冷蔵庫に入れたパンはより早く古くなります。
freezer冷凍すると劣化はほぼ止まるので、スライスしたパンは冷凍庫で何週間も保存できます。
breadcrumbs / bread crumbs最後の文に、古くなったパンは料理用のパン粉にできると書かれています。

選択式

c) to explain why bread goes stale and how storage affects it本文は、パンが古くなる原因と、包装・温度・加熱がそれにどう影響するかを説明しています。
b) The starch keeps changing even when no water escapes.包装すると水分が逃げるのは防げますが、デンプンがゆっくり変化するのは止められません。
d) Much of it stays in the loaf but is held less tightly.水分の多くはまだ中に残っていますが、デンプンが水をゆるくしか保持しなくなるため、パンの中身はパサパサに感じられます。
a) The crust gets softer while the crumb gets firmer.中身は固くてぼろぼろになり、皮はパリッと感を失います。本文では、両者は反対の方向に変化すると述べています。
c) It makes the crumb soft, but only for a short time.加熱するとデンプンがゆるんで中身がやわらかくなりますが、その効果は長続きしないので、パンはすぐに食べるべきです。
b) bread made with some fat or sugar本文では、脂肪や砂糖を少し加えて作ったパンは、シンプルなパンより一般的に長くやわらかさを保つと述べています。