TERMIUM Plus®

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FARINE MATUREE [1 record]

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Alphabetical list of terms

Record 1 1992-07-28

English

Subject field(s)
  • Food Industries
  • Milling and Cereal Industries
DEF

Flour whose baking performance has been improved by either chemical or physical treatment, by natural oxidation during storage, or a combination of two or more of these factors. (Bread Science and Technology 1971).

French

Domaine(s)
  • Industrie de l'alimentation
  • Minoterie et céréales
OBS

Les propriétés fonctionnelles des farines (propriétés liées à la formation d'une bonne pâte boulangère) s'améliorent au cours de l'entreposage. Le phénomène déterminant de cette "maturation" n'est pas bien connu mais paraît être lié à l'oxydation des groupements sulfhydrile ou au réarrangement de certains ponts disulfure du gluten. (...) La maturation des farines peut être accélérée par l'addition de faibles quantités d'agents de maturation tels que bromates ou bioxyde de chlore.

Spanish

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