TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
STIFF DOUGH [1 record]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
- Milling and Cereal Industries
Record 1, Main entry term, English
- stiff dough
1, record 1, English, stiff%20dough
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The amount of water the baker adds to a given weight of flour (absorption) determines how much dough he obtains and how stiff or slack the dough is after mixing, and subsequently at makeup. The amount of dough obtained affects the number of loaves of bread per bag of flour and hence relates directly to margin or profit. Dough consistency affects mixing time for proper dough development. A slack dough containing more water takes longer to develop than a stiff dough with less water; a dough that contains too much water, and is too slack, gives problems during makeup, particularly at the dividing and moulding stages. 1, record 1, English, - stiff%20dough
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
- Minoterie et céréales
Record 1, Main entry term, French
- pâte ferme
1, record 1, French, p%C3%A2te%20ferme
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La quantité d'eau que le boulanger ajoute à un poids donné de farine (absorption) détermine la quantité de pâte qu'il obtient et la maniabilité de celle-ci (plus ou moins souple et tenace) après le pétrissage et ensuite à la mise en forme. De la quantité de pâte dépend le nombre de pains obtenus par sac de farine et, par conséquent, les profits du boulanger. La consistance de la pâte affecte aussi la durée du pétrissage nécessaire à une bonne élaboration. La pâte molle, plus aqueuse, met plus de temps à lever qu'une pâte ferme, qui contient moins d'eau. La pâte trop aqueuse et qui relâche cause des difficultés pendant la mise en forme, notamment à la division et au façonnage. 1, record 1, French, - p%C3%A2te%20ferme
Record 1, Spanish
Record 1, Textual support, Spanish
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
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: