TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

VIENNESE WHITE BREAD [1 record]

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Alphabetical list of terms

Record 1 2001-08-27

English

Subject field(s)
  • Breadmaking
  • Food Industries
OBS

The basis Vienna dough is similar to that used in France for producing baguettes, except that milk replaces water as the moistening agent, thus contributing to the softer crumb and delicate flavour of Vienna bread.

French

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

La pâte de base du pain viennois est similaire à celle qu'on utilise en France pour la préparation des "baguettes", à l'exception de l'agent hydratant qui est le lait plutôt que l'eau, ce qui contribue à la saveur délicate et à la mie plus tendre du pain viennois.

Spanish

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