TERMIUM Plus®

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

WHEAT SHORTS [2 records]

Record 1 2010-08-25

English

Subject field(s)
  • Grain Growing
  • Milling and Cereal Industries
DEF

A by-product of wheat milling that includes the germ, fine bran, and a small amount of flour.

OBS

Mostly used in the plural.

French

Domaine(s)
  • Culture des céréales
  • Minoterie et céréales
CONT

Les remoulages bis proviennent du claquage et sont constitués par les fragments d'enveloppe du grain associés aux semoules vêtues, retenant une petite quantité d'amande adhérente.

OBS

Utilisé le plus souvent au pluriel.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Molinería y cereales
CONT

Moyuelos de trigo: Sub-producto del trigo, es económico y rico en hidratos de carbono, aunque como el polvillo de arroz es pobre en proteínas.

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Record 2 2010-05-27

English

Subject field(s)
  • Animal Feed (Agric.)
  • Milling and Cereal Industries
CONT

Wheat red dog is obtained from the milling of any of the classes of wheat in the usual process of wheat flour milling. This product consists of the offal from the tail of the mill together with some fine particles of wheat bran, wheat germ, and wheat flour. Wheat red dog must not contain more than 4% crude fiber.

OBS

"red dog": so called from the fact that such flour was once packaged in bags with a red dog on the front.

OBS

Livestock feedstuff obtained in commercial flour milling.

Key term(s)
  • wheat red dog flour
  • red dog flour

French

Domaine(s)
  • Alimentation des animaux (Agric.)
  • Minoterie et céréales
DEF

[...] derniers résidus avant la farine panifiable (elles ne diffèrent de celle-ci que par une couleur plus sombre et une texture un peu plus grossière).

CONT

La purification de la farine de blé laisse des résidus, appelés farines basses qui, bien qu'onéreuses, sont recherchées comme aliments du bétail.

Spanish

Campo(s) temático(s)
  • Alimentación animal (Agricultura)
  • Molinería y cereales
DEF

Subproducto obtenido en la fabricación de harina a partir de trigo o de espelta descascarillada, previamente limpiadas. Constituido principalmente por partes del cuerpo harinoso y, por otro lado, por finos fragmentos de fundas y de algunos residuos de semillas.

CONT

En el proceso de fabricación de harina se obtienen cuatro subproductos, constituidos por fracciones del endospermo (almidón) y de tegumentos en distinta proporción. De mayor a menor contenido en tegumentos se denominan: salvado, tercerilla, harinilla y harinas bajas.

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