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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation.  1, record 1, English, - enzyme%20inactivation

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes.  2, record 1, French, - inactivation%20des%20enzymes

Record number: 1, Textual support number: 1 OBS

inactivation : Action ayant pour conséquence de faire perdre une propriété physiologique ou biologique à une substance donnée [...].  3, record 1, French, - inactivation%20des%20enzymes

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Wet process of separation of starch from starch-bearing materials.  2, record 2, English, - wet%20milling

Record number: 2, Textual support number: 1 CONT

Starches derived from corn, tapioca, potato, and rice have been used as fat-replacing ingredients. Starches are extracted by wet milling(some are milled dry) and refining... The modified starch is then dried followed by partial or complete gelatinization.  3, record 2, English, - wet%20milling

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Procédé de traitement en milieu aqueux des matières premières de l'amidonnerie et de la féculerie destiné à en séparer l'amidon ou la fécule.  6, record 2, French, - mouture%20humide

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An instrument used to determine the viscosity of a flour/water slurry when the starch is gelatinized by heating the slurry.  2, record 3, English, - amylograph

Record number: 3, Textual support number: 1 OBS

The maximum viscosity attained during the test is a guide to the alpha-amylase activity and to the gelatinization behaviour of the flour; hence to its baking qualities.  2, record 3, English, - amylograph

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Appareil permettant de déterminer la viscosité de la farine diluée dans l'eau quand l'amidon est gélatinisé par chauffage.  2, record 3, French, - amylographe

Record number: 3, Textual support number: 1 OBS

La viscosité maximale atteinte pendant l'essai est un guide de l'activité alpha-amylasique et de l'aptitude à la gélatinisation de la farine et, par là, de ses qualités boulangères.  2, record 3, French, - amylographe

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Many of the critical reactions that take place during baking, such as starch gelatinization, gluten protein denaturation, and enzyme denaturation are time-temperature-dependent.  4, record 4, English, - starch%20gelatinization

Record number: 4, Textual support number: 1 OBS

As the temperature of the loaf rises [60 degrees], some of the starch cells are gradually burst, and commence to gelatinize ...  5, record 4, English, - starch%20gelatinization

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

La cuisson [de la pâte] provoque la gélification qui est caractérisée par le gonflement, voire l'éclatement des grains d'amidon [...] suivant la température et la durée de cuisson.  1, record 4, French, - g%C3%A9lification

Record number: 4, Textual support number: 1 OBS

[...] lorsque la température intérieure [du pâton] atteint 60 °, l'amidon est transformé en empois [...]  4, record 4, French, - g%C3%A9lification

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation. Wheat protein denaturation in dough starts at about 70 degrees C and proceeds to a point where the gas cell walls become fixed and expansion terminates. While internal crumb temperatures do not exceed 100 degrees C crust temperature reaches 195 degrees C. At this high temperature, complex browning reactions of the Maillard-type take place between reducing sugars and free amino acids. These reactions lead to the characteristic crust colour and substantially influence bread flavour.  1, record 5, English, - gluten%20protein%20denaturation

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes. Les protéines du blé dans la pâte commencent à se dénaturer à 70 degrés C et cette réaction se poursuit jusqu'au moment où les parois des cellules de gaz deviennent fixes et où l'expansion s'arrête. Tandis que la température interne de la mie ne dépasse pas 100 degrés C, celle de la croûte s'élève jusqu'à 195 degrés C. A cette température élevée a lieu le brunissement par réaction de Maillard où se trouvent impliqués les sucs réducteurs et les amino-acides libres. Cette réaction confère à la croûte sa coloration caractéristique et contribue en grande partie à la saveur du pain.  1, record 5, French, - d%C3%A9naturation%20de%20la%20prot%C3%A9ine%20du%20gluten

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

The starch granules are insoluble in cold water. When heated, they absorb water, swell, and burst : this phenomenon is known as gelatinization.  1, record 6, English, - gelatinization%20of%20starch

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Structure de l'amidon extrait de pommes de terre à teneur élevée en amidon.  1, record 6, French, - g%C3%A9latinisation%20de%20l%27amidon

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

The growing of microorganisms, often fungi, on a solid material rather than in a liquid medium.  1, record 7, English, - solid%20substrate%20fermentation

Record number: 7, Textual support number: 1 CONT

The fermentation of solid substrates such as starchy or cellulosic materials can be approached in two different ways. The solid material can be suspended in an aqueous medium. A general problem with such preparations is that gelatinization of the starches, etc. can generate highly viscous broths causing poor mixing and O₂ transfer at dry weight concentrations higher than 2% w/v. There is also the obvious diseconomy of adding so much water to the substrate only to remove it from the product. Alternatively, then, the problem is approached through 'solid state fermentation’, the growth of microorganisms on solid materials without the presence of free liquid.  3, record 7, English, - solid%20substrate%20fermentation

Record number: 7, Textual support number: 1 OBS

Such techniques can be divided into two basic types: thin layer and deep bed. In the former system, the organisms are grown on the surface of the substrate, which is spread on shallow trays about 2-4 cm deep; the trays are incubated in air-conditioned rooms or cabinets. The simplest deep bed systems consist of heaps of substrate that may be stirred periodically by hand. More sophisticated, fully automated systems include rotating drums, conveyor belt systems, which pass through air-conditioned tunnels, or deep tanks through which air is blown. The substrates used are generally based on wheat bran.  1, record 7, English, - solid%20substrate%20fermentation

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

La production de P.O.U. [peut s'effectuer par la] fermentation en milieu solide. (...) Il s'agit en l'occurrence d'ensemencer à l'aide d'une suspension de levures (Pichia burtonii, Candida tropicalis ...) ou de spores de champignons filamenteux (Aspergillus niger, Rhizopus sp. ...) amylolytiques, du manioc ou du mais réduits en semoule d'une granulométrie de quelques mm, et de favoriser la croissance microbienne. Pour cela on assure simultanément une humidité d'environ 50 à 60 %, grâce à une solution de sulfate d'ammonium, de phosphate de potassium et d'urée et un courant d'air humide. (...) La croissance des micro-organismes, qui dure une trentaine d'heures s'effectue au milieu non stérile et se traduit par l'envahissement du substrat par le mycélium (ensemble des cellules fongiques); on a donc un enrichissement global du milieu en protéines nobles, riches en acides aminés essentiels et en particulier en lysine.  1, record 7, French, - fermentation%20en%20milieu%20solide

Record 7,  Textual support,  Spanish