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The Government of Canada’s terminology and linguistic data bank.
FARINE SEIGLE BLANCHE [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
- white rye flour
1, record 1, English, white%20rye%20flour
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Rye flour containing only endosperm is often called “white rye flour.” As with refined wheat flour, white rye flour is missing many of the original nutrients in the rye kernel. 2, record 1, English, - white%20rye%20flour
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- farine de seigle blanche
1, record 1, French, farine%20de%20seigle%20blanche
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Molinería y cereales
- Panificación
Record 1, Main entry term, Spanish
- harina de centeno blanco
1, record 1, Spanish, harina%20de%20centeno%20blanco
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- harina blanca de centeno 2, record 1, Spanish, harina%20blanca%20de%20centeno
correct, feminine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Harina blanca de centeno: es la harina de mayor grado de extracción [...] al 60%, pues el centeno tiene una gran proporción de salvado. Esta harina contiene la albúmina y casi todo el germen, manteniendo así unas propiedades alimenticias aceptables y una mejor digestibilidad. Es la más utilizada en repostería. 2, record 1, Spanish, - harina%20de%20centeno%20blanco
Record number: 1, Textual support number: 1 OBS
Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. [Los] grados denominados "centeno oscuro", "centeno medio" y "centeno blanco" de conformidad con el alcance de la remoción de salvado. La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado. 3, record 1, Spanish, - harina%20de%20centeno%20blanco
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