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STRONG FLOUR [1 record]
Record 1 - internal organization data 2012-01-11
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 1, Main entry term, English
- strong flour
1, record 1, English, strong%20flour
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Strong flour is made from hard wheat and it is good for bread baking with yeast. 2, record 1, English, - strong%20flour
Record number: 1, Textual support number: 1 OBS
This type of flour has a higher protein content ... When made into a dough, they absorb more water and with kneading produce long elastic chains of gluten/gliadin proteins forming a superstructure which enables bread with more volume and an open texture. 3, record 1, English, - strong%20flour
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- farine forte
1, record 1, French, farine%20forte
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Farine qui absorbe une quantité d'eau relativement considérable et produit une pâte exigeant un pétrissage relativement long pour son élaboration parfaite. 1, record 1, French, - farine%20forte
Record number: 1, Textual support number: 1 OBS
Généralement, c'est une farine d'excellente valeur boulangère. 1, record 1, French, - farine%20forte
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Molinería y cereales
- Panificación
Record 1, Main entry term, Spanish
- harina de fuerza
1, record 1, Spanish, harina%20de%20fuerza
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- harina fuerte 2, record 1, Spanish, harina%20fuerte
correct, feminine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Harina con una mayor proporción de gluten (almidón), se utiliza para hacer masas fermentadas y panes [...] tiene en su composición un elevado porcentaje de proteína que le da mayor capacidad para absorber líquidos y resistencia significativa al estirado. 3, record 1, Spanish, - harina%20de%20fuerza
Record number: 1, Textual support number: 1 CONT
La harina fuerte es rica en gluten, tiene la capacidad de retener mucha agua, dando masas consistentes y elásticas, panes de buen aspecto, textura y volumen satisfactorios. 2, record 1, Spanish, - harina%20de%20fuerza
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