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RALENTISSEMENT FERMENTATION [1 record]
Record 1 - internal organization data 2021-10-19
Record 1, English
Record 1, Subject field(s)
- Breadmaking
Record 1, Main entry term, English
- dough retarding
1, record 1, English, dough%20retarding
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- retardation 2, record 1, English, retardation
correct
- retarded fermentation 3, record 1, English, retarded%20fermentation
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Dough retarding consists essentially of placing partly fermented doughs under refrigeration to reduce the fermentation rate sufficiently so the dough can be held for periods ranging from several hours up to two days without adverse effects. 1, record 1, English, - dough%20retarding
Record number: 1, Textual support number: 1 OBS
Often used to eliminate night work, or store goods for weekend. 2, record 1, English, - dough%20retarding
Record 1, French
Record 1, Domaine(s)
- Boulangerie
Record 1, Main entry term, French
- ralentissement de la fermentation
1, record 1, French, ralentissement%20de%20la%20fermentation
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Le ralentissement de la fermentation de l'apprêt par le froid. Depuis 1959, [des] tentatives (...) ont été réalisées, pour essayer de ralentir la fermentation de l'apprêt des pâtons après la tourne et de reporter leur cuisson de 12 à 18 heures plus tard. Le boulanger peut ainsi supprimer en grande partie le travail de nuit (...) Le dispositif utilisé est une chambre froide (...) 1, record 1, French, - ralentissement%20de%20la%20fermentation
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Panificación
Record 1, Main entry term, Spanish
- ralentización de la fermentación
1, record 1, Spanish, ralentizaci%C3%B3n%20de%20la%20fermentaci%C3%B3n
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Sin embargo, las harinas españolas son normalmente deficientes en enzimas alfa amilasa, una carencia que conlleva una ralentización de la fermentación y una menor expansión del pan en el horno [...]. 1, record 1, Spanish, - ralentizaci%C3%B3n%20de%20la%20fermentaci%C3%B3n
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