TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Barley is also used to produce barley malt. In this case the whole barley seed is steeped in water to allow the live germ to sprout... The sprouted barley is next dried under mild heat so as not to inactivate its enzymes. The sprouted dried barley, now known as malt, is used in the brewing industry to help digest starchy material into sugars for rapid yeast fermentation. The malt also has a distinctive flavor which contributes to the flavor of brewed beverages such as beer. Malt further adds flavor to breakfast cereals and malted-milk concentrates. Malt syrups also find use in various bakery operations where amylase activity is desired.  4, record 1, English, - barley%20malt

Record number: 1, Textual support number: 1 OBS

malt: The term "malt" is often used to mean "barley malt," but may also be used to mean "oat malt."  5, record 1, English, - barley%20malt

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Orge germée artificiellement et séchée, utilisée notamment en brasserie et en boulangerie.  4, record 1, French, - malt%20d%27orge

Record number: 1, Textual support number: 1 OBS

malt : Dans la plupart des contextes, «malt» désigne le malt d'orge. Cependant, il arrive qu'on doive préciser, vu que le malt peut être produit à partir de n'importe quelle céréale.  4, record 1, French, - malt%20d%27orge

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A flavorant which is formed by extracting the water soluble enzymes from barley and evaporating to form a concentrate which contains d-alpha amylase enzyme...  2, record 2, English, - malt%20extract

Record number: 2, Textual support number: 1 CONT

Malt extract is a natural flavouring and colouring, rich in protein and natural sugar, and recognised as a major natural energy source. Apart from its use in brewing, it’s also widely used in baking, confectionery, breakfast cereals, malt beverages, dairy products, condiments and as a caramel substitute.  3, record 2, English, - malt%20extract

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Bouillie formée de farine maltée mélangée avec de l'eau et ayant subi un processus d'hydrolyse enzymatique.  1, record 2, French, - extrait%20de%20malt

Record number: 2, Textual support number: 1 OBS

L'extrait de malt peut être sirupeux ou sec.  2, record 2, French, - extrait%20de%20malt

Record number: 2, Textual support number: 2 OBS

Le sirop contient essentiellement des dérivés de l'amidon (maltose principalement), des acides aminés issus de la transformation de protéines, des vitamines et des sels minéraux.  1, record 2, French, - extrait%20de%20malt

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Mezcla de azúcares naturales, que resultan de la hidrólisis enzimática de la cebada malteada.  1, record 2, Spanish, - extracto%20de%20malta

Record number: 2, Textual support number: 1 CONT

Debido a su especial sabor, color y agradable aroma, el extracto de malta se usa ampliamente en la industria alimentaria con el fin de mejorar las propiedades organolépticas, valor nutricional, textura y vida útil de los productos. El extracto de malta es también un producto muy usado en cervezas y bebidas carbonatadas en base a malta.  1, record 2, Spanish, - extracto%20de%20malta

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Presence of amylase in the blood.  2, record 3, English, - amylasemia

Record number: 3, Textual support number: 1 CONT

Pancreatitis. Severe clinical pancreatitis following liver transplantation is uncommon. Many patients have a mild ileus and moderate amylasemia (500 I.U./dl) early after liver transplantation, but usually without symptoms or sequelae.  1, record 3, English, - amylasemia

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Présence d'amylase dans le sang.  1, record 3, French, - amylas%C3%A9mie

Record number: 3, Textual support number: 1 CONT

L'amylase sérique provient des acini car il n'existe pratiquement pas de cycle entérohépatique des enzymes pancréatiques. Moins de 1/4 de l'amylase sérique est éliminée par le rein, le reste étant probablement le fait du système réticulo-endothélial. Ceci explique que l'amylasémie s'élève peu en cas d'insuffisance rénale.  1, record 3, French, - amylas%C3%A9mie

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Four main characteristics of wheat flour determine its suitability for bread-making. These are : protein quality and protein quantity; dough mixing characteristics; damaged starch level; amylase activity.  1, record 4, English, - amylase%20activity

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Quatre facteurs déterminent la valeur boulangère de la farine : la qualité et la quantité des protéines de la farine; les caractéristiques du pétrissage de la pâte; la proportion d'amidon endommagé; l'activité des amylases.  1, record 4, French, - activit%C3%A9%20des%20amylases

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Actividad diastásica o amilásica. La determinación de la actividad diastásica de la harina es un índice de la cantidad de amilasas presentes en la harina. Las amilasas actúan sobre los gránulos de almidón dañado (durante la fermentación de las esponjas) y sobre los gránulos de almidón gelatinizados (durante el horneo), brindando a la levadura suficiente cantidad del azúcar fermentable (maltosa).  2, record 4, Spanish, - actividad%20de%20amilasa

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Alpha amylase is an enzyme that degrades starch and thereby decreases its capacity to hold water. Bread flour with high alpha amylase activity will not take up as much water in the production of bread dough and will yield sticky unmanageable doughs.  1, record 5, English, - alpha%2Damylase%20activity

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Dans les sachets, les micro-organismes adhérant aux particules d'orge présentent une activité alpha-amylase très élevée, qui s'exprime rapidement, tandis que cette activité est plus faible et s'exprime plus tardivement pour les micro-organismes adhérant aux particules de maïs.  2, record 5, French, - activit%C3%A9%20de%20l%27alpha%2Damylase

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

An enzyme that catalyzes the hydrolysis of starch into smaller molecules.  2, record 6, English, - amylase

Record number: 6, Textual support number: 1 CONT

In animals the highest concentration of amylase is in saliva and the pancreas glands. Swine have the highest amylase content among domestic animals... Most commercial amylases are concentrated products but are not highly purified and often contain other enzymes... Amylases are prepared from hog pancreas, but hog pancreas is a much better source of proteolytic and lipolytic enzymes.  3, record 6, English, - amylase

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Enzyme d'origine salivaire (ptyaline) ou pancréatique, catalysant la dégradation de l'amidon en maltose.  3, record 6, French, - amylase

Record number: 6, Textual support number: 1 CONT

Les amylases sont nombreuses dans la nature : salive, suc pancréatique, orge germée, levure de bière, etc.  4, record 6, French, - amylase

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Enzima localizada en la saliva y el jugo pancreático, que transforma el almidón en maltosa [...]  2, record 6, Spanish, - amilasa

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

At this point, it is necessary to distinguish between the two main types of amylases in wheat. Beta amylase, present in all flours, attacks the alpha-1, 4 glucosidic linkages of accessible starch(e. g. damaged or gelatinized starch). It progressively splits off two glucose units in the form of maltose from the non-reducing end of the starch molecule but it cannot progress beyond the alpha-1, 6 glucosidic linkages present in the amylopectin part of the starch.....  1, record 7, English, - alpha%2D1%2C4%20glucosidic%20linkage

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Il est nécessaire, à ce point, de distinguer les deux principaux types d'amylases présents dans le blé. La bêta-amylase, présente dans toutes les farines, attaque les liaisons glucosidiques alpha-1,4 de l'amidon accessible (c'est-à-dire, l'amidon gélifié ou endommagé). Elle retranche progressivement deux unités de glucose sous forme de maltose de l'extrémité non réductrice de la molécule d'amidon, mais elle ne peut aller plus loin que les liaisons glucosidiques alpha-1,6 qui se trouvent dans la partie d'amylopectine de l'amidon. [...].  1, record 7, French, - liaison%20glucosidique%20alpha%2D1%2C4

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The Falling Number test is used to evaluate the amount of sprout damage in Canadian wheats. Alpha amylase is an enzyme found in wheat, if germination occurs there is a dramatic increase of this enzyme. The Falling Number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. The greater the amount of alpha-amylase in the wheat, the thinner the gelationized starch paste and the faster the plunger will fall through the slurry. A high Falling Number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes. A 1CWRS normally has a Falling Number, greater than 350 seconds.  3, record 8, English, - Falling%20Number

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Céréales. «Méthode du temps de chute» pour déterminer le pouvoir diastasique du grain d'après les variations de viscosité des suspensions de farine (Techniques Industrie Céréalière numéro 122).  4, record 8, French, - hagberg

Record number: 8, Textual support number: 1 OBS

Utilisé pour apprécier la viscosité des farines de céréales.  3, record 8, French, - hagberg

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Total serum amylase activity is the test most frequently used to diagnose acute pancreatitis.... The magnitude of the rise in serum amylase does not correlate with the severity of the attack, nor does prolonged hyperamylasemia indicate developing complications.  1, record 9, English, - hyperamylasemia

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Augmentation du taux d'amylase sanguine.  2, record 9, French, - hyperamylas%C3%A9mie

Record number: 9, Textual support number: 1 OBS

Elle accompagne généralement la pancréatite aiguë.  2, record 9, French, - hyperamylas%C3%A9mie

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The determination of the peak viscosity and the temperature at which it occurs in a mixture of flour and water in the amylograph. It is used to determine the alpha amylase activity of flour.  1, record 10, English, - amylograph%20test

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Détermination de la viscosité maximale et de la température à laquelle elle se produit, pour un mélange de farine et d'eau à l'amylographe.  1, record 10, French, - essai%20%C3%A0%20l%27amylographe

Record number: 10, Textual support number: 1 OBS

On se sert de l'essai pour mesurer l'activité de l'alpha-amylase dans la farine.  1, record 10, French, - essai%20%C3%A0%20l%27amylographe

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

The converting of starch in cereals, potatoes, etc., into sugar by the action of amylase enzymes of malt, and the accompanying breakdown of proteins by the protease enzymes of the malt, in the manufacture of alcohol or alcoholic beverages.  2, record 11, English, - mashing

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Suite d'opérations consistant à mélanger la mouture de malt avec l'eau de fabrication et à procéder ensuite à des hydrolyses du maische ou salade formée par les enzymes du malt.  3, record 11, French, - brassage

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Four main characteristics of wheat flour determine its suitability for breadmaking. These are : protein quality and protein quantity; dough mixing characteristics; damaged starch level; amylase activity. The functional roles of these factors are, to some extent, interrelated; particularly the level of damaged starch and amylase activity. With some flours, other characteristics, flour proteolytic activity, for example, may also play a significant role in breadmaking quality.  1, record 12, English, - proteolytic%20activity

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Quatre facteurs déterminent la valeur boulangère de la farine : la qualité et la quantité des protéines de la farine; les caractéristiques du pétrissage de la pâte; la proportion d'amidon endommagé; l'activité des amylases. Les rôles fonctionnels de ces facteurs sont, dans une certaine mesure, corrélatifs, notamment la proportion d'amidon endommagé et l'activité des amylases. Pour certaines farines, d'autres caractéristiques, comme l'activité protéolytique, peuvent également jouer un rôle assez important au point de vue de la valeur boulangère.  1, record 12, French, - activit%C3%A9%20prot%C3%A9olytique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

(...) The extent to which baking absorption changes with increasing damaged starch depends on the baking method used and the level of amylase activity. In general, maximum absorption increases, with starch damage, are obtained in short fermentation processes.  1, record 13, English, - short%20fermentation%20process

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

[...] La mesure dans laquelle l'hydratation de la farine se modifie suivant l'augmentation de l'amidon endommagé dépend du mode de panification et du niveau d'activité des amylases. En général, les augmentations maximales de l'absorption attribuables à l'endommagement de l'amidon se rencontrent dans les procédés à fermentation courte.  1, record 13, French, - proc%C3%A9d%C3%A9%20%C3%A0%20fermentation%20courte

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Total gassing power of a dough is a function of both the level of damaged starch and the alpha amylase activity of the flour. An increase in either causes an increase in values of such quality prediction tests as gassing power, diastatic activity and maltose value.  1, record 14, English, - total%20gassing%20power%20of%20a%20dough

Record number: 14, Textual support number: 1 OBS

Gassing power: The power to produce gas. In the bakery reference is made to the gassing power of flour...  2, record 14, English, - total%20gassing%20power%20of%20a%20dough

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Les propriétés gazeuses totales d'une pâte sont fonction à la fois de la quantité d'amidon endommagé et de l'activité des amylases dans la farine. Tout accroissement de l'une ou de l'autre entraîne une augmentation des valeurs dans certains essais utilisés pour prédire la qualité, comme le pouvoir gazeux, l'activité diastasique et l'indice de maltose.  1, record 14, French, - propri%C3%A9t%C3%A9%20gazeuse%20totale%20d%27une%20p%C3%A2te

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Secretion made by the pancreas and sent to the small intestine.  1, record 15, English, - pancreatic%20juice

Record number: 15, Textual support number: 1 OBS

It contains digestive enzymes such as pancreatic amylase, pancreatic lipase, and trypsin and chymotrypsin. It also contains bicarbonate which helps to neutralize the acid from the stomach.  1, record 15, English, - pancreatic%20juice

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Suc sécrété par le pancréas riche en enzymes digestives que l'on retrouve sous forme de proenzymes et de bicarbonate et qui est acheminé vers l'intestin grêle.  2, record 15, French, - suc%20pancr%C3%A9atique

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

The effect of bacterial amylase in dextrinizing flour starch can be used to advantage where a moist, soft, and somewhat tacky crumb is desirable, as in fruit cakes.  1, record 16, English, - dextrinizing

Record number: 16, Textual support number: 2 CONT

dextrinization : Any process that involves dextrinizing.  2, record 16, English, - dextrinizing

Record number: 16, Textual support number: 1 OBS

dextrinize : To convert a starch into dextrins.  2, record 16, English, - dextrinizing

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

(...) revenons à une enzyme modifiant une texture (...) Il s'agit d'une amylase. La présence de l'amylase se manifeste par son pouvoir liquéfiant (...) et (...) par une action dextrinifiante et saccharifiante.  1, record 16, French, - dextrinifiant

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Accelerase(Organon) Pancrelipase Compound. Enzymes-Digestant(...) : Each grey capsule contains : pancrelipase equivalent to 4, 000 USP Lipase units, 15, 000 USP Amylase units, 15, 000 USP Protease units, mixed conjugate salts 65 mg, cellulase 2 mg.  1, record 17, English, - pancrelipase

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Accélérase (Organon). Pancrélipase en association. Enzymes digestifs (...) : Chaque capsule grise contient 165 mg de pancrélipase (...), 65 mg d'un mélange de sels de bile conjugués et 2 mg de cellulase.  1, record 17, French, - pancr%C3%A9lipase

Record 17,  Textual support,  Spanish