TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

short fermentation process [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-07-30

English

Subject field(s)
  • Food Industries
  • Breadmaking
CONT

(...) The extent to which baking absorption changes with increasing damaged starch depends on the baking method used and the level of amylase activity. In general, maximum absorption increases, with starch damage, are obtained in short fermentation processes.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

[...] La mesure dans laquelle l'hydratation de la farine se modifie suivant l'augmentation de l'amidon endommagé dépend du mode de panification et du niveau d'activité des amylases. En général, les augmentations maximales de l'absorption attribuables à l'endommagement de l'amidon se rencontrent dans les procédés à fermentation courte.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: