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DOUGH MIXING CHARACTERISTICS [1 record]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Milling and Cereal Industries
- Breadmaking
Record 1, Main entry term, English
- dough mixing characteristics
1, record 1, English, dough%20mixing%20characteristics
correct, plural
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
(...) The most desirable mixing characteristics for most baking methods are somewhere between those of weak and overly strong flours. 1, record 1, English, - dough%20mixing%20characteristics
Record number: 1, Textual support number: 1 OBS
Mostly used in the plural. 2, record 1, English, - dough%20mixing%20characteristics
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- caractéristiques de pétrissage
1, record 1, French, caract%C3%A9ristiques%20de%20p%C3%A9trissage
correct, feminine noun, plural
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Farinographe Brabender. Il s'agit probablement de l'instrument le plus utilisé dans le monde pour évaluer la farine. Il permet l'essai d'une pâte formée de farine et d'eau en vue d'indiquer les caractéristiques de pétrissage possible de farine. Les quatre paramètres généralement enregistrés sont l'absorption d'eau, le temps de développement, le temps de stabilité et l'indice de tolérance au pétrissage. Le temps de stabilité est établi en soustrayant l'heure d'arrivée à l'heure de départ. L'instrument comprend un bol de mélange spécialement conçu qui est relié à un dynamomètre. 2, record 1, French, - caract%C3%A9ristiques%20de%20p%C3%A9trissage
Record number: 1, Textual support number: 2 CONT
[...] Les caractéristiques de pétrissage les plus favorables pour la plupart des procédés de panification se situent entre celles des farines faibles et celles des farines exagérément fortes. 1, record 1, French, - caract%C3%A9ristiques%20de%20p%C3%A9trissage
Record number: 1, Textual support number: 1 OBS
Utilisé le plus souvent au pluriel. 3, record 1, French, - caract%C3%A9ristiques%20de%20p%C3%A9trissage
Record 1, Spanish
Record 1, Textual support, Spanish
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