TERMIUM Plus®

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

STALING [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1999-10-18

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The complex changes that occur in bread during storage after baking that leads to loss of freshness or hardening to the point where the bread loses its eating quality.

CONT

Multiple factors contribute to staling, including moisture loss, starch retrogradation and loss of crumb cohesion. However, starch retrogradation - the reformation of starch molecules into an ordered, crystalline state - is perhaps the primary physical change associated with staling.

French

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

Évolution des caractéristiques du pain au cours de sa conservation qui correspond à trois types d'altérations [...]

OBS

Modification chimique du pain causée par un entreposage prolongé.

Key term(s)
  • rassissement

Spanish

Save record 1

Record 2 1994-07-22

English

Subject field(s)
  • Breadmaking
OBS

baked goods technology

French

Domaine(s)
  • Boulangerie
DEF

Opération qui consiste à faire rassir le pain pour la confection des biscottes.

OBS

Ne pas confondre avec le rassissement non voulu du pain qui marque sa détérioration.

Spanish

Save record 2

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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