TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
STRAIGHT FERMENTATION [1 record]
Record 1 - internal organization data 2015-04-08
Record 1, English
Record 1, Subject field(s)
- Breadmaking
Record 1, Main entry term, English
- straight dough method
1, record 1, English, straight%20dough%20method
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- straight dough process 2, record 1, English, straight%20dough%20process
correct
- straight-dough process 3, record 1, English, straight%2Ddough%20process
correct
- straight fermentation 4, record 1, English, straight%20fermentation
correct
- straight dough 4, record 1, English, straight%20dough
correct, see observation
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
(...) a single-step process in which all the ingredients are mixed together into a single batch. Mixing in this case is continued until the dough assumes a smooth appearance and acquires an optimum elastic character. (...) Fermentation is conducted for two to four hours (...) after which the dough is divided and made up (...) 1, record 1, English, - straight%20dough%20method
Record number: 1, Textual support number: 1 OBS
for "straight dough" : The term "straight dough" is a short form for "straight dough method". 5, record 1, English, - straight%20dough%20method
Record 1, French
Record 1, Domaine(s)
- Boulangerie
Record 1, Main entry term, French
- travail direct
1, record 1, French, travail%20direct
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
- méthode directe 2, record 1, French, m%C3%A9thode%20directe
correct
- fermentation directe 2, record 1, French, fermentation%20directe
correct
- panification directe 2, record 1, French, panification%20directe
correct
- mode de panification directe 3, record 1, French, mode%20de%20panification%20directe
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Le travail direct. Cette expression peut s'appliquer à tous les procédés dans lesquels les divers ingrédients sont mélangés et malaxés pour former une pâte en une seule opération. On laisse ensuite cette pâte reposer et fermenter pendant une durée variable d'une à plusieurs heures avant de la diviser ou de la peser. On peut lui faire subir une ou deux ruptures pendant la fermentation (...) 3, record 1, French, - travail%20direct
Record 1, Spanish
Record 1, Textual support, Spanish
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