TERMIUM Plus®

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PELSHENKE TEST [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-11-05

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The time that is required for a dough ball made from wheat meal, water and yeast. and suspended in water at 30°C to disintegrate. It is a rough measure of the quality of the wheat protein for breadmaking and is used in screening for baking quality in new varieties of wheat during the early generations.

French

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

Le délai nécessaire à une boule de pâte composée d'une farine de blé, d'eau et de levure et suspendue dans de l'eau à 30°C, pour se désagréger.

Spanish

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