TERMIUM Plus®

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CRUMB CHARACTERISTICS [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-06-12

English

Subject field(s)
  • Breadmaking
  • Milling and Cereal Industries
CONT

Protein quality is defined as the inherent quality of the flour protein for the production of bread. It is usually measured in terms of loaf volume of bread with satisfactory crust and crumb characteristics obtained under optimum conditions of processing and formula (e.g. mixing, fermentation, oxidation).

OBS

Term usually used in the plural.

Key term(s)
  • crumb characteristics

French

Domaine(s)
  • Boulangerie
  • Minoterie et céréales
CONT

La formation, le développement et la stabilisation d'alvéoles de gaz dans la pâte, puis dans le pain, sont des étapes importantes de la panification. De l'optimisation de ces différentes étapes dépendent en grande partie le volume du pain et les caractéristiques de la mie (taille et distribution des alvéoles, épaisseur de leur paroi).

OBS

Terme habituellement utilisé au pluriel.

Key term(s)
  • caractéristiques de mie

Spanish

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