TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Corn gluten is widely known for its ability to inhibit root formation in germinating plants while providing nitrogen and key nutrients to the soil.  1, record 1, English, - corn%20gluten

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le gluten de maïs est composé à 60 % de protéines et de 10 % d'azote (le reste est constitué de matières résiduelles). C'est d'ailleurs en raison de cette teneur en azote qu'il se vendait parfois comme fertilisant.  1, record 1, French, - gluten%20de%20ma%C3%AFs

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Subproducto obtenido de la molienda húmeda del grano de maíz.  1, record 1, Spanish, - gluten%20de%20ma%C3%ADz

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Canada Northern Hard Red(CNHR). Characteristics : red spring wheat; medium to hard kernels; very good milling quality; medium gluten strength; 3 milling grades. End uses : hearth breads, flat breads, steamed breads, noodles.  1, record 2, English, - Canada%20Northern%20Hard%20Red

Record number: 2, Textual support number: 1 OBS

A Canada wheat class.  2, record 2, English, - Canada%20Northern%20Hard%20Red

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Blé de force rouge du Nord canadien (CNHR). Caractéristiques : blé roux de printemps; dureté des grains moyenne à élevée; très bonne qualité meunière; force du gluten moyenne; trois grades meuniers. Utilisations finales : pains cuits sur la sole, pains plats, pains cuits à la vapeur, nouilles.  1, record 2, French, - Bl%C3%A9%20de%20force%20rouge%20du%20Nord%20canadien

Record number: 2, Textual support number: 1 OBS

Classe de blé canadien.  2, record 2, French, - Bl%C3%A9%20de%20force%20rouge%20du%20Nord%20canadien

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Corn gluten feed(CGF) is a co-product from the wet-corn milling industry that manufactures starch, sweeteners, syrup, and oil from corn... Corn gluten feed is a good feed for beef cattle; however, producers should be aware of some potential problems with this feedstuff.  2, record 3, English, - corn%20gluten%20feed

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le gros gluten de maïs est un sous-produit issu de l'amidonnerie de maïs. Ce produit est composé principalement d'un mélange des enveloppes des grains de maïs (drêche blanche de maïs), de tourteau de germe et parfois aussi de solubles de maïs [...]  4, record 3, French, - gros%20gluten%20de%20ma%C3%AFs

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

It has been proven that strict adherence to a gluten-free diet improves the overall quality of life for people with celiac disease, gluten intolerance, autism and attention deficit hyperactivity disorder.  1, record 4, English, - gluten%2Dfree%20diet

Record number: 4, Textual support number: 1 OBS

gluten-free :[Said of] a food that does not contain wheat, including spelt and kamut, or oats, barley, rye, triticale or any part thereof.  2, record 4, English, - gluten%2Dfree%20diet

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le régime sans gluten s’adresse en premier lieu aux personnes souffrant d’une allergie ou d’une intolérance au blé et ses dérivés (maladie cœliaque) [...]  1, record 4, French, - r%C3%A9gime%20sans%20gluten

Record number: 4, Textual support number: 1 OBS

sans gluten : [Se dit d'un] aliment qui ne contient ni blé, dont l'épeautre et le kamut, ni avoine, ni orge, ni seigle, ni triticale, ni aucun élément de ces grains.  2, record 4, French, - r%C3%A9gime%20sans%20gluten

Record number: 4, Textual support number: 2 OBS

Les termes «régime» et «diète» sont souvent en concurrence, toutefois le terme «régime» tend à supplanter le terme «diète» dans l'usage.  3, record 4, French, - r%C3%A9gime%20sans%20gluten

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The new revised regulations to enhance food allergen labelling will also cover gluten sources, which must be avoided by those with celiac disease...  3, record 5, English, - food%20allergen%20labelling

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La nouvelle réglementation visant à améliorer l'étiquetage des allergènes alimentaires ciblera aussi les sources de gluten et les sulfites ajoutés, que doivent éviter les personnes souffrant de maladie cœliaque [...]  2, record 5, French, - %C3%A9tiquetage%20des%20allerg%C3%A8nes%20alimentaires

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

ADM/Ogilvie has developed specialized products to add nutritional value, functional protein and structural integrity to many foods. Our careful manufacturing process and stringent quality control preserve the original vitality of the wheat gluten proteins and maximize ingredient performance in many food and feed applications.  1, record 6, English, - functional%20protein

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

De composition identique à la viande de bœuf et de porc, de très haute valeur nutritive et de fonctionnalités reconnues, les protéines Vepro sont destinées à de nombreux produits élaborés.  1, record 6, French, - prot%C3%A9ine%20fonctionnelle

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

[The disorders] resulting from the ingestion of gluten including :gluten ataxia, dermatitis herpetiformis, non-celiac gluten sensitivity and celiac disease.  2, record 7, English, - gluten%2Drelated%20disorders

Record number: 7, Textual support number: 1 OBS

The term gluten intolerance has been used as a synonym of [celiac disease] and to indicate that a patient experiences a clinical improvement after starting a [gluten-free diet], even when they do not have [celiac disease].... However,... the term gluten intolerance is non-specific and carries inherent weaknesses and contradictions. Because of these contradictions,... the term "gluten intolerance" should not be used and [the term] "gluten-related disorders" [should] be used instead.  3, record 7, English, - gluten%2Drelated%20disorders

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Troubles causés par l'ingestion de gluten tels que l'ataxie liée au gluten, la dermatite herpétiforme, la sensibilité au gluten non cœliaque et la maladie cœliaque.  3, record 7, French, - troubles%20li%C3%A9s%20au%20gluten

Record number: 7, Textual support number: 1 OBS

Le terme «intolérance au gluten» a été utilisé comme synonyme de «maladie cœliaque» et pour indiquer qu'un patient subit une amélioration clinique après avoir commencé un régime sans gluten, même lorsqu'il n'a pas de maladie cœliaque. Cependant, le terme «intolérance au gluten» est non spécifique et comporte des faiblesses et des contradictions inhérentes. En raison de ces contradictions, il faut plutôt employer le terme «troubles liés au gluten».  3, record 7, French, - troubles%20li%C3%A9s%20au%20gluten

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A condition that occurs in individuals who are unable to tolerate gluten and experience symptoms similar to those associated with celiac disease.  4, record 8, English, - non%2Dceliac%20gluten%20sensitivity

Record number: 8, Textual support number: 1 CONT

NCGS is a condition in which gluten ingestion leads to morphological or symptomatic manifestations despite the absence of CD [celiac disease]. As opposed to CD, NCGS may show signs of an activated innate immune response but without the enteropathy, elevations in... antibodies and increased mucosal permeability characteristic of CD.  2, record 8, English, - non%2Dceliac%20gluten%20sensitivity

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La sensibilité au gluten non cœliaque (SGNC) se manifeste par des symptômes qui apparaissent peu de temps après l'ingestion de gluten et qui disparaissent suite au retrait du gluten de l'alimentation. Elle se caractérise par des problèmes intestinaux et extra-intestinaux semblables à ceux qui sont observés dans les cas de maladie cœliaque et de syndrome du côlon irritable.  1, record 8, French, - sensibilit%C3%A9%20au%20gluten%20non%20c%26oelig%3Bliaque

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

[A chronic autoimmune intestinal] disease occurring in children and adults characterized by sensitivity to gluten(a natural protein found in many grains), with chronic inflammation and atrophy of the mucosa of the upper small intestine.  6, record 9, English, - celiac%20disease

Record number: 9, Textual support number: 1 CONT

In celiac disease, the body's immune system responds abnormally to gluten, resulting in inflammation and damage to the lining of the small intestine and reduced absorption of iron, calcium, vitamins A, D, E, K and folate.  8, record 9, English, - celiac%20disease

Record number: 9, Textual support number: 1 OBS

Not to be confused with the term "gluten-related disorders, "that designates the disorders resulting from the ingestion of gluten. Celiac disease is the most severe form of gluten-related disorders.  9, record 9, English, - celiac%20disease

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Maladie [chronique auto-immune survenant chez les adultes et les enfants,] caractérisée par une atrophie des villosités de la muqueuse de l'intestin grêle et [causée] par l'absorption de gluten (protéine présente dans le blé, le seigle et l'orge).  7, record 9, French, - maladie%20c%26oelig%3Bliaque

Record number: 9, Textual support number: 1 CONT

En présence de maladie cœliaque, la réaction du système immunitaire au gluten est anormale, ce qui déclenche l'inflammation et endommage la paroi de l'intestin grêle tout en réduisant l'absorption du fer, du calcium, des vitamines A, D, E et K ainsi que de l'acide folique.  2, record 9, French, - maladie%20c%26oelig%3Bliaque

Record number: 9, Textual support number: 1 OBS

Ne pas confondre avec le terme «troubles liés au gluten» qui désigne les troubles causés par l'ingestion de gluten. La maladie cœliaque est la forme la plus grave des troubles liés au gluten.  8, record 9, French, - maladie%20c%26oelig%3Bliaque

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Pasta value of durum wheat and semolina as a function of their protein and gluten contents : Pasta Value=K + 2GLU + 0. 04W + 8. 5P/L-2(P/L) ². Pasta Value was based on a scale from O to 100 points; a good quality pasta is one which scores more than 80 points. 2GLU amount of dry gluten per 100 parts, extracted from the semolina by milling durum wheat in a pilot or industrial mill... 0. 04W typical Chopin alveogram value. 8. 5P/L-2(P/L) ² typical Chopin alveogram value strength. K numerical factor whose value depends on the temperature of the drying cycle used in pasta production.  1, record 10, English, - pasta%20value

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La valeur pastière ou l'aptitude des semoules à être transformées en pâtes alimentaires est quantifiée par des méthodes pouvant être groupées en examens visuels, analyses chimiques, essais rhéologiques, essais physiques et test de fabrication.  2, record 10, French, - valeur%20pasti%C3%A8re

Record number: 10, Textual support number: 2 CONT

Pour les industriels, les caractéristiques génétiques de telle ou telle céréale sont primordiales, notamment les critères technologiques; valeur boulangère, valeur pastière, teneur en protéines [...]  3, record 10, French, - valeur%20pasti%C3%A8re

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

La calidad del trigo duro. [...] Principales índices que lo definen. [...] Valor pastero: define la calidad en la cocción y en la masticación que se puede esperar en una pasta alimenticia obtenida con las sémolas de un trigo determinado.  1, record 10, Spanish, - valor%20pastero

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

Yeast fermentation of dough in breadmaking.  3, record 11, English, - panary%20fermentation

Record number: 11, Textual support number: 1 CONT

Yeast action in panary fermentation has... three main functions : 1. To produce carbon dioxide... to inflate the dough... 2. To produce a complex mixture of chemical compounds... 3. To help bring about the essential changes in the gluten structure...  2, record 11, English, - panary%20fermentation

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

[...] fermentation alcoolique provoquée par l'action des ferments qui transforment les sucres présents dans la pâte en alcool et en gaz carbonique.  1, record 11, French, - fermentation%20panaire

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A stage in the breadmaking process where the scaled dough pieces are shaped or rounded to provide a skin around the dough to hold the gas produced by fermentation and to eliminate some of the stickiness.  3, record 12, English, - rounding

Record number: 12, Textual support number: 1 CONT

The main functions of the rounding operation are : to form a skin around the dough piece to minimize gas diffusion; to reorient the gluten structure to improve its gas retaining properties; and to form the dough into a ball for easier handling in subsequent step. Three types of rounders are used commercially : the cone, umbrella and drum. In each case the dough piece is forced to travel on a moving surface in a continually rotating motion.  4, record 12, English, - rounding

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

L'objectif principal du boulage est de former une pellicule autour du pâton pour réduire au minimum la diffusion des gaz, de réorienter la structure de gluten de manière à améliorer sa rétention du gaz et de donner au pâton une forme arrondie qui se prête mieux aux manipulations ultérieures. On utilise commercialement trois sortes de bouleuses : à cône, à cône inversé et à tambour. Dans tous les cas, le pâton doit se déplacer sur une surface mobile, dans un mouvement de rotation continu.  4, record 12, French, - mise%20en%20boule

Record number: 12, Textual support number: 2 CONT

[...] certaines opérations, comme la pression qui est exercée pour comprimer le pâton avant le découpage, sont faites à la main et seule la mise en boule est faite automatiquement.  1, record 12, French, - mise%20en%20boule

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A meat substitute made from cooked wheat gluten.  2, record 13, English, - seitan

Record number: 13, Textual support number: 1 OBS

It is high in protein and has a chewy texture.  2, record 13, English, - seitan

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

Pour fabriquer le seitan, le gluten (protéine du blé) est séparé mécaniquement de la farine puis pétri avec de l'eau afin d'obtenir une pâte. Celle-ci est ensuite cuite dans un bouillon aromatisé.  2, record 13, French, - seitan

Record number: 13, Textual support number: 1 PHR

Seitan bourguignon.  3, record 13, French, - seitan

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 PHR

Hamburguesa de seitán.  2, record 13, Spanish, - seit%C3%A1n

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Brown rice flour is made by grinding unhulled kernels of rice. It lends a nutty flavour to your cooking and can be used as a flour substitute in many dishes, either on its own or in combination with other flours. Since brown rice flour naturally contains no gluten, it is an ideal choice for people with wheat and gluten sensitivities.  1, record 14, English, - brown%20rice%20flour

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

La farine de riz brun est fabriquée en moulant des grains de riz non décortiqués. Elle ajoute un goût de noisette à vos mets et peut être utilisée comme substitut à la farine pour un grand nombre de plats et ce, seule ou mélangée à d'autres farines. Comme la farine de riz brun ne contient naturellement aucun gluten, elle constitue un choix idéal pour les personnes sensibles au blé et au gluten.  1, record 14, French, - farine%20de%20riz%20brun

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Bean flour is gluten free and is more easily tolerated by people with gluten sensitivities. Commercial bean flours are often expensive, but you can grind your own at home for little cost.  1, record 15, English, - bean%20flour

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Les farines de légumineuses (farine de haricots, de pois chiches, de lentilles, de pois et purée de légumineuses), ajoutées aux autres produits sans gluten augmentent leur qualité nutritionnelle.  1, record 15, French, - farine%20de%20haricots

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Rye Flour : This type of flour is either pale or dark-coloured. Low in gluten, rye flour produces bread that is heavier and has a stronger taste. It is often mixed with wheat flour, which contains gluten, making the bread lighter and easier to rise.  2, record 16, English, - rye%20flour

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

La farine de seigle existe en plusieurs couleurs et textures, selon la méthode utilisée pour le moudre. La farine de seigle foncée, qui sert à confectionner le pain pumpernickel, est souvent, mais pas toujours, à base de grains entiers. La farine de seigle moyenne ou claire ne contient généralement pas le son ni le germe et n’est donc pas complète.  2, record 16, French, - farine%20de%20seigle

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. [...] La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado.  1, record 16, Spanish, - harina%20de%20centeno

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

There are many different kinds of dietetic breads : low sugar, or "no sugar added, "no cholesterol, low calorie, no gluten, etc.  1, record 17, English, - dietetic%20bread

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Le pain au gluten peut être présenté comme un pain de régime mais il doit répondre à la réglementation des pains à teneur réduite en glucides. [...] Les principaux pains de régime fabriqués actuellement en France sont : le pain sans sel, le pain complet, le pain au son, le pain au gluten, le pain de gluten [...]  2, record 17, French, - pain%20de%20r%C3%A9gime

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 CONT

El pan dietético no es necesariamente un pan para bajar de peso, pues puede referirse a los panes relacionados con las dietas para diabéticos, hipertensos, celíacos, etcétera. Todos los alimentos reducidos en calorías son dietéticos, pero no todos los alimentos dietéticos son reducidos en calorías.  1, record 17, Spanish, - pan%20diet%C3%A9tico

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.  1, record 18, English, - flour%20gluten%20content

Record number: 18, Textual support number: 1 PHR

Dry, wet flour gluten content.  1, record 18, English, - flour%20gluten%20content

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

La teneur en gluten de la farine est une mesure de sa valeur boulangère.  1, record 18, French, - teneur%20en%20gluten%20de%20la%20farine

Record number: 18, Textual support number: 1 OBS

[...] une farine riche en gluten donne une pâte qui se travaille plus facilement : sa substance collante empêche les produits de boulangerie de s'émietter et elle favorise la cuisson [...]  2, record 18, French, - teneur%20en%20gluten%20de%20la%20farine

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 CONT

Al hablar del contenido de gluten de la harina se tiene que hablar también del porcentaje de absorción de agua, esta especificación va de la mano con el porcentaje de gluten de la harina, eso quiere decir que a mayor cantidad de gluten, mayor será la cantidad de agua que la harina va a absorber.  1, record 18, Spanish, - contenido%20de%20gluten%20de%20la%20harina

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

Rye flour ground from the endosperm of the rye grain [that] has part of the germ and bran removed prior to milling.  2, record 19, English, - medium%20rye%20flour

Record number: 19, Textual support number: 1 CONT

Rye flour : Milled from rye grain, the flour is darker, heavier, and low in gluten. It is sold as light, dark, or medium for home baking. The light and medium rye flour have most of the bran removed. Dark rye flour is whole grain.  3, record 19, English, - medium%20rye%20flour

Record number: 19, Textual support number: 2 CONT

Medium rye flour: equivalent to straight-grade wheat flour in extraction and used mainly for sour rye bread varieties.  4, record 19, English, - medium%20rye%20flour

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

La farine de seigle existe en plusieurs couleurs et textures, selon la méthode utilisée pour le moudre. [...] La farine de seigle moyenne [...] ne contient généralement pas le son ni le germe et n’est donc pas complète.  2, record 19, French, - farine%20de%20seigle%20moyenne

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 OBS

Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. La [...] harina de pan de centeno, proporciona el sabor más típico del centeno, así como mayor color a la masa. Existen otros grados denominados "centeno oscuro", "centeno medio" y "centeno blanco" de conformidad con el alcance de la remoción de salvado. La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado.  2, record 19, Spanish, - harina%20de%20centeno%20medio

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Gluten bread is not only low in calories, it is also a dietetic bread for those suffering with diabetes and other illnesses.  2, record 20, English, - gluten%20bread

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Le pain de gluten est un pain qu'on a recommandé autrefois pour les diabétiques, parce qu'il est moins riche en hydrates de carbones [...] Il est fait avec une farine à laquelle on a ajouté 30 pour cent de gluten.  2, record 20, French, - pain%20de%20gluten

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

Pan común con un porcentaje [...] mayor de gluten que los demás.  2, record 20, Spanish, - pan%20de%20gluten

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

[Flour] with sufficiently strong, stable gluten to withstand fermentation for a period and to produce bread of good volume and texture.  1, record 21, English, - breadmaking%20flour

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Farine pouvant servir à la fabrication du pain.  4, record 21, French, - farine%20panifiable

Record number: 21, Textual support number: 1 CONT

La législation française emploie le terme «farine panifiable» pour la farine qui a le droit d'être vendue en boulangerie.  1, record 21, French, - farine%20panifiable

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Strong flour is made from hard wheat and it is good for bread baking with yeast.  2, record 22, English, - strong%20flour

Record number: 22, Textual support number: 1 OBS

This type of flour has a higher protein content... When made into a dough, they absorb more water and with kneading produce long elastic chains of gluten/gliadin proteins forming a superstructure which enables bread with more volume and an open texture.  3, record 22, English, - strong%20flour

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Farine qui absorbe une quantité d'eau relativement considérable et produit une pâte exigeant un pétrissage relativement long pour son élaboration parfaite.  1, record 22, French, - farine%20forte

Record number: 22, Textual support number: 1 OBS

Généralement, c'est une farine d'excellente valeur boulangère.  1, record 22, French, - farine%20forte

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 DEF

Harina con una mayor proporción de gluten (almidón), se utiliza para hacer masas fermentadas y panes [...] tiene en su composición un elevado porcentaje de proteína que le da mayor capacidad para absorber líquidos y resistencia significativa al estirado.  3, record 22, Spanish, - harina%20de%20fuerza

Record number: 22, Textual support number: 1 CONT

La harina fuerte es rica en gluten, tiene la capacidad de retener mucha agua, dando masas consistentes y elásticas, panes de buen aspecto, textura y volumen satisfactorios.  2, record 22, Spanish, - harina%20de%20fuerza

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

... a hallmark of the aberrant immune response to gluten is production of antibody molecules targeted to an enzyme called tissue transglutaminase. This enzyme leaks out of damaged cells in inflamed areas of the small intestine and attempts to help heal the surrounding tissue.  1, record 23, English, - tissue%20transglutaminase

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

On sait que le système immunitaire se dérègle en présence de gluten et fabrique des anticorps dirigés à tort contre une enzyme : la transglutaminase tissulaire. En temps normal, cette enzyme quitte les cellules endommagées dans les zones enflammées de l'intestin grêle et participe à la cicatrisation du tissu environnant.  1, record 23, French, - transglutaminase%20tissulaire

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

The Canadian Wheat Board's durum wheat market development program can be used to illustrate how knowledge of the quality standards and processing methods of a purchasing country can be used by the Canadian grain industry to introduce and evaluate new grains. Durum quality development in the past catered largely to European requirements, and Canadian durum wheats were preferred in many European countries. However, Canadian durums traditionally lacked the high gluten strength demanded by the Italian market.  1, record 24, English, - durum%20wheat%20program

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

On peut prendre l'exemple du programme de développement des marchés des blés durs de la Commission canadienne du blé pour montrer comment la connaissance des normes de qualité et des méthodes de transformation d'un pays importateur peuvent aider l'industrie céréalière canadienne à commercialiser et à évaluer des nouveaux grains. Dans le passé, les variétés de blé dur étaient surtout destinées au marché européen dont plusieurs pays ont toujours préféré les blés canadiens de ce type. Toutefois, les blés durs canadiens ne possédaient pas un gluten de la force élevée demandée par le marché italien.  1, record 24, French, - programme%20des%20bl%C3%A9s%20durs

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

This class of wheat is grown in the Great Plains area of the U. S. which includes the states of Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, South Dakota and Wyoming. In 1981, it formed about 40% of total U. S. wheat production. The wheat is a strong type(gluten quality) and its flour produces good bread. Its average protein content is in the range of 12 to 13%; normally it has good test weight(75 to 77 kilograms per hectolitre) and is low in moisture content(11 to 12%). With proper conditioning it gives good milling results. The most prominent varieties of this group in 1981 were Newton, Larned, Eagle and Scout. Hard red winter wheat has no subclasses for grading purposes. It is assigned numerical grades but has somewhat higher(2 pounds for No. 1 and 1 pound for other grades) test weights.  1, record 25, English, - hard%20red%20winter%20wheat

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Cette classe de blé est cultivée dans la Prairie américaine (Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, Dakota du Sud et Wyoming). En 1981, elle représentait environ 40% de la production américaine totale de blé. Ce type de blé est fort en gluten et sa farine donne un bon pain. Pour les protéines, sa teneur moyenne oscille entre 12 et 13%. Son poids spécifique est généralement bon (75 à 77 kg/hl) et sa teneur en eau est faible (11 à 12%). Conditionné convenablement, ce blé possède de bonnes qualités meunières. Les variétés les plus en évidence dans ce groupe, en 1981, étaient le Newton, le Larned, l'Eagle et le Scout (dont le Scout 66). Le blé de force rouge d'hiver n'a pas de sous-classe. On lui attribue des grades numériques, mais il a des poids spécifiques quelque peu plus élevés (2 livres pour le no 1 et 1 livre pour les autres grades).  1, record 25, French, - bl%C3%A9%20de%20force%20rouge%20d%27hiver

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 CONT

Clasificación de los trigos estadounidenses. [...] Hard Red Winter Wheat. Todas la variedades de trigo duro rojo de invierno. Esta clase no posee subclases.  1, record 25, Spanish, - trigo%20duro%20rojo%20de%20invierno

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

The key to the baking process is to achieve an adequate rate of gas production. This is done by careful regulation of the amounts of yeast, yeast substrate(fermentable sugars) and yeast nutrients(minerals required by yeast), and fermentation conditions, with equally careful regulation of chemical and physical actions and reactions(mixing conditions, oxidation and dough manipulation, for example) to bring the gluten into the physical state for optimum processing. In that state it will expand and hold sufficient gas to produce the loaf volume and crumb structure desired in the baked loaf.  1, record 26, English, - fermentable%20sugar

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Le secret de la panification réside dans l'obtention d'une production gazeuse normale. L'on y parvient en dosant avec soin les quantités de levure, de supports de levure (sucres fermentescibles) et d'agents nutritifs de la levure (les minéraux dont elle a besoin) et en surveillant avec autant de soin les transformations physico-chimiques qui surviennent pendant le pétrissage, la fermentation et le façonnage et qui permettent de porter les propriétés physiques de la pâte à leur optimum. Une pâte ainsi faite gonfle et retient suffisamment de gaz pour donner à la miche de pain le volume et la structure de mie désirés.  1, record 26, French, - sucre%20fermentescible

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue.  2, record 27, English, - durum%20wheat

Record number: 27, Textual support number: 1 OBS

durum wheat: term standardized by ISO.  4, record 27, English, - durum%20wheat

Record number: 27, Textual support number: 2 OBS

A plant of the family Poaceae.  5, record 27, English, - durum%20wheat

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Type de blé cultivé exclusivement pour sa semoule, destinée à différentes préparations (biscuits, gâteaux, couscous), mais surtout à la fabrication de pâtes alimentaires (espèce Triticum durum, famille des graminées).  2, record 27, French, - bl%C3%A9%20dur

Record number: 27, Textual support number: 1 OBS

blé dur : terme normalisé par l'AFNOR.  3, record 27, French, - bl%C3%A9%20dur

Record number: 27, Textual support number: 2 OBS

Plante de la famille des Poaceae.  4, record 27, French, - bl%C3%A9%20dur

Record 27,  Textual support,  Spanish

Record number: 27, Textual support number: 1 CONT

El trigo candeal es el más duro de todos los trigos, por eso también se lo conoce como "trigo duro". Su densidad y su alto contenido de proteína, superior a los trigos de pan, así como la fuerza de su gluten, hacen que el trigo candeal sea el adecuado para la producción de pastas (fideos) de calidad [...]  5, record 27, Spanish, - trigo%20duro

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

A nutritious protein found in wheat and other grain.  2, record 28, English, - gluten

Record number: 28, Textual support number: 1 CONT

Gluten. The protein-rich product derived from cereal grains. Gluten is spoken of loosely as the protein constituent obtained in separating starch from corn in the wet-milling process. For wheat the term is more specifically applied to the viscous and semi-elastic substance that gives adhesiveness and the rising quality to bread dough.  3, record 28, English, - gluten

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Ensemble des protéines du blé (et accessoirement de l'orge, du seigle et de l'avoine) qui procure des propriétés particulières à la pâte donnant une structure aux produits de panification.  2, record 28, French, - gluten

Record number: 28, Textual support number: 1 CONT

Gluten : Fraction azotée des grains de céréales, possédant des propriétés d'extension qui lui permettent de jouer un rôle essentiel dans le gonflement de la pâte lors de la panification.  3, record 28, French, - gluten

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 DEF

Mezcla de proteínas derivadas generalmente del maíz o del trigo y también de otros cereales.  2, record 28, Spanish, - gluten

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

If only a small sample of semolina were available for testing, the test that would give maximum information about the quality of that sample should be wet gluten content. To an experienced technologist, the amount indicates approximate protein content; handling properties and appearance indicate other features. The flow property, whether very extensible and soft, or tough and elastic, indicates the type of wheat. Colour, whether bright yellow, pale, dull or grayish, indicates pigment content. The ability to form a membrane and cohesiveness give an indication of any gluten damage.  1, record 29, English, - wet%20gluten%20content

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

Quand on ne dispose que d'un échantillon de semoule peu important, le test qui donnera le maximum d'information sur la qualité de cet échantillon sera celui de la teneur en gluten humide. Pour un technicien expérimenté, cette quantité révèle la teneur approximative en protéines; les propriétés de manipulation et l'aspect révèlent d'autres caractéristiques. Les propriétés rhéologiques (pâtes extensibles et molles ou encore résistantes et élastiques) sont révélatrices du type de blé. La couleur, soit jaune brillant, pâle, terne ou grisâtre, indique la quantité de pigments. L'aptitude à former une membrane et la cohésion donne un indication des dommages qu'auraient pu subir le gluten.  1, record 29, French, - teneur%20en%20gluten%20humide

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 CONT

A las harinas que contienen menos proteína – gluten se las llama pobres en gluten, en cambio, ricas en gluten son aquellas cuyo contenido de gluten húmedo es superior al 30 %. Harinas ricas en gluten se prefieren para masas de levadura, especialmente las utilizadas en la elaboración de masas para hojaldre.  1, record 29, Spanish, - contenido%20de%20gluten%20h%C3%BAmedo

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

If crude wet gluten is baked in a hot oven it puff into a ball of considerable volume.  2, record 30, English, - wet%20gluten

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Pour faire le pain de gluten on utilise un mélange de gluten sec et de gluten humide, auxquels on incorpore un peu de farine de froment.  2, record 30, French, - gluten%20humide

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 CONT

El gluten se forma únicamente cuando se le adiciona agua a la harina. [...] Una harina adecuada para panificación debe tener: % Gluten seco: Superior a 9% para harinas semiduras y blandas, y superior al 11% para harinas duras. % Gluten húmedo: 33% para harinas duras y 28% para el resto.  2, record 30, Spanish, - gluten%20h%C3%BAmedo

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality.  1, record 31, English, - strong%20gluten

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson.  1, record 31, French, - gluten%20fort

Record 31,  Textual support,  Spanish

Record number: 31, Textual support number: 1 CONT

Las variedades [de cereales] que presentan un grano duro son en definitiva los trigos para pan, ya que, por lo general, tienen un gluten fuerte que produce una masa capaz de absorber grandes cantidades de agua y producir un pan de gran volumen y buena consistencia.  1, record 31, Spanish, - gluten%20fuerte

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Effect of bacterial exopolysaccharide xanthan on the wheat protein properties. Abstract : Exopolysaccharide xanthan has been studied for its effect on protein substances of dough and gluten isolated from meal of different wheat varieties. It is shown do strengthening of gluten removed from the dough to which was added xanthan(0. 1-. 50% of meal weight) is determined by the decrease of gluten protein solubility in 0. 05 M acetic acid solution and 12% sodium salicilate solution. Gel chromatographic analyses of proteins has shown that xanthan addition to dough results in the changes of their fractional composition and molecular weight of definite fractions, in the increasing of molecular weight values of both glutenin and glyadine fractions.  1, record 32, English, - glyadine

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Protéine [prolamine] du blé.  2, record 32, French, - gliadine

Record number: 32, Textual support number: 1 CONT

Ce sont des protéines monométriques dans lesquelles les ponts disultures, quand ils existent, sont intramoléculaires [...] Elles contribuent à la viscosité et à l'extensibilité du gluten.  1, record 32, French, - gliadine

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

The primary function of the dough mixer, aside from bringing about a homogeneous dispersion of the ingredients, is to mechanically develop the dough gluten by a series of rolling, kneading an stretching actions.  2, record 33, English, - dough%20mixer

Record number: 33, Textual support number: 1 OBS

Term used at the Canadian Grain Commission in the field of cereal terminology.  3, record 33, English, - dough%20mixer

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

Appareil industriel composé d'une cuve métallique parfois fixe, parfois rotative, et de bras actionnés mécaniquement, utilisé pour pétrir la pâte à pain [...]  3, record 33, French, - p%C3%A9trin

Record number: 33, Textual support number: 1 OBS

Selon le Trésor de la Langue Française Informatisé, le «pétrin» peut être utilisé pour pétrir d'autres produits que la pâte à pain. On ne retrouve pas cette nuance dans le Robert électronique.  4, record 33, French, - p%C3%A9trin

Record number: 33, Textual support number: 2 OBS

pétrin : Terme en usage à la Commission canadienne des grains dans le domaine céréalier.  5, record 33, French, - p%C3%A9trin

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

For CWRS [Canada Western Red Spring] and CWAD [Canada Western Amber Durum], there are specific limits for kernels damaged by grasshopper and armyworm, midge and sawfly; grasshoppers and armyworms chew out sections of kernels, particularly the ends and sides; at an early stage, armyworms may chew tunnels through the kernels; this destroys the endosperm, and leaves the exposed chewed areas susceptible to fungal and bacterial infections; heavy discolourations and moulds may result; the orange wheat blossom midge causes a distinct form of damage; grade tolerances for midge have existed for many years based primarily on the shrivelling and distortion of midge-damaged kernels; the tiny midge larvae feed directly on the developing kernels in the heads of wheat; the extent of damage largely depends on the number of larvae feeding on each kernel. Only recently have the full effects of midge damage on Canadian red spring bread wheat quality been studied, revealing the seriousness of midge damage to quality. The shrunken distorted grains reduce flour yields and produce dark flours with increased flour ash. Severely midge-damaged wheat exhibits weak, sticky dough properties, low baking absorption and poor bread quality. Protein content is abnormally high, but gluten protein quality is distinctly inferior.  2, record 34, English, - insect%20damage

Record number: 34, Textual support number: 2 OBS

Term and abbreviation used at the Canadian Grain Commission.  3, record 34, English, - insect%20damage

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Dans le cas du blé CWRS [roux de printemps de l'Ouest canadien] et du blé dur CWAD [ambré de l'Ouest canadien, on a fixé des tolérances visant les grains endommagés par la sauterelle et le légionnaire, et la cécidomyie et la tenthrède; les sauterelles et les légionnaires mangent certaines sections des grains, notamment les extrémités et les côtés; les légionnaires peuvent creuser des tunnels dans les jeunes grains; l'albumen en est détruit et les surfaces ainsi exposées risquent d'être atteintes d'infections fongiques et bactériennes; des mouchetures et moisissures importantes peuvent recouvrir la surface des grains; les dommages causés par la cécidomyie du blé sont d'une nature particulière; on a établi il y a longtemps déjà des tolérances pour les grades en ce qui a trait à l'aspect ratatiné et déformé des grains; les larves minuscules se nourrissent directement des grains en croissance sur les épis de blé; l'étendue des dommages est largement fonction du nombre de larves se nourrissant de chaque grain. On n'a que très récemment étudié l'incidence totale des dommages dus à la cécidomyie du blé sur le blé panifiable de la classe roux de printemps. On a alors découvert la gravité de son incidence sur la qualité. Les grains échaudés et déformés donnent moins de farine et celle-ci est terne et a une teneur accrue en cendres. Le blé fortement endommagé par la cécidomyie du blé donne une pâte gluante d'une force insuffisante, affiche un faible pouvoir d'absorption à la cuisson et donne un pain de piètre qualité. La teneur en protéines est très élevée mais la qualité du gluten laisse nettement à désirer.  2, record 34, French, - dommages%20caus%C3%A9s%20par%20les%20insectes

Record number: 34, Textual support number: 2 OBS

Terme et abréviation en usage à la Commission canadienne des grains.  3, record 34, French, - dommages%20caus%C3%A9s%20par%20les%20insectes

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

Utilization of Canada Prairie Spring. In this class of wheat, the grain is characterized by medium levels of protein(about 1. 5 to 2% less than Neepawa), gluten and hardness. Theoretically, such wheats would be expected to fall somewhere between the hard and the soft wheats with regards to their medium quality aspects.  5, record 35, English, - Canada%20Prairie%20Spring%20wheat

Record number: 35, Textual support number: 1 OBS

CAN PRIE SPG: abbreviation used in the Official Grain Grading Guide.  6, record 35, English, - Canada%20Prairie%20Spring%20wheat

Record number: 35, Textual support number: 2 OBS

Term and abbreviation used at the Canadian Grain Commission.  6, record 35, English, - Canada%20Prairie%20Spring%20wheat

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 CONT

Des rendements exceptionnellement élevés ont été observés pour le blé de printemps Canada Prairie AC Vista, le blé dur blanc de printemps de l'Ouest canadien Snowhite 475 et Snowhite 476, et le blé tendre blanc de printemps de l'Ouest canadien AC Andrew, Bhisaj et SWS349.  4, record 35, French, - printemps%20Canada%20Prairie

Record number: 35, Textual support number: 1 OBS

CAN PRIE SPG : abréviation utilisée dans le Guide officiel du classement des grains.  5, record 35, French, - printemps%20Canada%20Prairie

Record number: 35, Textual support number: 2 OBS

Terme et abréviations en usage à la Commission canadienne des grains.  5, record 35, French, - printemps%20Canada%20Prairie

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

A test for bread making quality, which determines the volume of gluten swollen in a dilute solution of lactic acid also known as Berliner test.  2, record 36, English, - gluten%20swelling%20test

Record number: 36, Textual support number: 1 CONT

For the practical purpose of measuring protein quality, many empirical tests have been developed that can be applied directly to flour or ground wheat. Those that have widespread use are : Berliner gluten swelling test...  3, record 36, English, - gluten%20swelling%20test

Record number: 36, Textual support number: 1 OBS

Terms used at the Canadian Grain Commission.  4, record 36, English, - gluten%20swelling%20test

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

Essai de la valeur boulangère servant à établir le volume de gluten gonflé dans une solution diluée d'acide lactique; appelée également Test de Berliner, ressemblant à l'essai de sédimentation.  1, record 36, French, - essai%20de%20gonflement%20du%20gluten

Record number: 36, Textual support number: 1 CONT

Afin de mesurer pratiquement la qualité des protéines, on a mis au point plusieurs tests empiriques directement applicables à la farine ou à la mouture de blé. Parmi les plus répandus, mentionnons, le test de gonflement du gluten de Berliner.  1, record 36, French, - essai%20de%20gonflement%20du%20gluten

Record number: 36, Textual support number: 1 OBS

Termes en usage à la Commission canadienne des grains.  2, record 36, French, - essai%20de%20gonflement%20du%20gluten

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

It normally takes about 10 years from the time an initial cross is made until a variety is licensed. Screening for quality(essentially pigment content and gluten quality) is done initially on the fourth generation line. Yield trials are carried out on the seventh and eighth lines designated as the A-Test.  1, record 37, English, - A%2DTest

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

L'intervalle entre la réalisation d'un premier croisement et l'homologation d'une variété est normalement d'environ 10 ans. La sélection du facteur de qualité (essentiellement la quantité de pigments et la qualité du gluten) se fait initialement à la quatrième génération. Les essais de rendement ont lieu aux 7e et 8e générations qu'on désigne sous le nom d'essai A.  1, record 37, French, - essai%20A

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

[Gluten] is responsible for most of the viscoelastic properties of wheat flour doughs and is the main factor dictating the use of a wheat variety in bread and pasta making.  2, record 38, English, - pasta%20making

Record number: 38, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 38, English, - pasta%20making

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Fabrication des pâtes alimentaires.  2, record 38, French, - pastification

Record number: 38, Textual support number: 1 CONT

En pastification de farine composée blé/sorgho, il convient d'utiliser des sorghos blancs non anthocyanés.  3, record 38, French, - pastification

Record number: 38, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  2, record 38, French, - pastification

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

The fraction of wheat flour proteins that can be dissolved in 70% solution of ethyl alcohol.  3, record 39, English, - gliadin

Record number: 39, Textual support number: 1 CONT

The fraction of gluten responsible for damaging the lining of the small intestine in coeliacs is gliadin. This is itself a mixture of proteins. Work is still in progress to identify the part of gliadin which is harmful to coeliacs, probably one or more of the alpha gliadins.  4, record 39, English, - gliadin

Record number: 39, Textual support number: 1 OBS

gliadin: term used at the Canadian Grain Commission.  5, record 39, English, - gliadin

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Fraction de protéines de la farine de blé soluble dans une solution de sel diluée.  3, record 39, French, - gliadine

Record number: 39, Textual support number: 1 CONT

Le blé et le seigle contiennent une protéine complexe, le gluten, qui est un mélange de gliadine et de glutéline.  4, record 39, French, - gliadine

Record number: 39, Textual support number: 1 OBS

gliadine : terme en usage à la Commission canadienne des grains.  2, record 39, French, - gliadine

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

Gluten quality is an important secondary quality factor for pasta cooking quality... There was little evidence that gluten quality, measured by the SDS-sedimentation test and wet gluten yield, was damaged.  2, record 40, English, - gluten%20quality

Record number: 40, Textual support number: 2 CONT

Gluten quality, as well as quantity, is associated with spaghetti cooking quality.  1, record 40, English, - gluten%20quality

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 CONT

La qualité ainsi que la quantité du gluten influent sur la tenue des spaghetti à la cuisson.  1, record 40, French, - qualit%C3%A9%20du%20gluten

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Gluten washing machine is used to wash two independent samples of dough with 10 to 25 grams of distilled water or 2% sodium chloride. Possibility of programming the washing time for 5 to 10 minutes with signal and inspection of the efficiency of washing exists.  1, record 41, English, - gluten%20washing%20machine

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

Transformation des aliments (pâtes alimentaires).  1, record 41, French, - machine%20%C3%A0%20laver%20le%20gluten

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

A few Italian laboratories use the "nail test"(prova del chiode). In this simple test, a piece of wet gluten is impaled on a nail and the rate at which the test piece stretches under its own weight is measured. Those samples classed as strong stretch very little, while weak types stretch and break in a short time.  1, record 42, English, - nail%20test

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

Quelques laboratoires italiens pratiquent le «test du clou» (prova del chiode). Dans ce test fort simple, un échantillon de gluten humide est emplaté sur un clou et l'on mesure ensuite son taux d'extensibilité sous l'effet de son propre poids. Les échantillons classés comme étant forts s'étirent très peu, tandis que les faibles s'étirent et se rompent rapidement.  1, record 42, French, - test%20du%20clou

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

A modification of the Zeleny Sedimentation test was introduced by Axford et al. for predicating baking quality by estimating gluten characteristics. Sodium dodecyl sulphate(SDS) as a dispersing medium makes the test very sensitive and has proven to be an excellent test for assessing gluten strength. The test is rapid and requires only small samples and simple equipment.  3, record 43, English, - Zeleny%20sedimentation%20test

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Une modification de l'essai de sédimentation de Zeleny a été introduite par Axford et coll. pour prévoir la valeur boulangère par l'estimation des caractéristiques du gluten. Le sulfate de dodécyle de sodium (SDS), utilisé comme agent de dispersion, rend le test très sensible et s'est avéré un excellent test d'évaluation de la force du gluten. Ce test est rapide et ne requiert que de petits échantillons et un matériel simple.  1, record 43, French, - essai%20de%20s%C3%A9dimentation%20de%20Zeleny

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

The absence of gluten is a major technical obstacle in the production of gluten-free breads. In the current trials, a control gluten-free bread formulation(C) based on rice and potato starch, was supplemented with fish surimi(as a structure enhancer) at a 10% inclusion level(of starch weight).  1, record 44, English, - surimi%2Dbased%20bread

Record 44,  Textual support,  French

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, 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 45, English, - enzyme%20inactivation

Record 45,  Textual support,  French

Record number: 45, 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 45, French, - inactivation%20des%20enzymes

Record number: 45, Textual support number: 1 OBS

inactivation : Action ayant pour conséquence de faire perdre une propriété physiologique ou biologique à une substance donnée [...].  3, record 45, French, - inactivation%20des%20enzymes

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 OBS

The main functions of the rounding operation are : to form a skin around the dough piece to minimize gas diffusion; to reorient the gluten structure to improve its gas retaining properties; and to form the dough into a ball for easier handling in subsequent step. Three types of rounders are used commercially : the cone, umbrella and drum. In each case the dough piece is forced to travel on a moving surface in a continually rotating motion.  3, record 46, English, - cone%20rounder

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

L'objectif principal du boulage est de former une pellicule autour du pâton pour réduire au minimum la diffusion des gaz, de réorienter la structure du gluten de manière à améliorer sa rétention du gaz et de donner au pâton une forme arrondie qui se prête mieux aux manipulations ultérieures. On utilise commercialement trois sortes de bouleuses : à cône, à cône inversé et à tambour. Dans tous les cas, le pâton doit se déplacer sur une surface mobile, dans un mouvement de rotation continu.  1, record 46, French, - bouleuse%20%C3%A0%20c%C3%B4ne

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

Name given to a flour and water wafer, originally Swedish and made from rye flour, but [which] may be made from wheat flour.  3, record 47, English, - flat%20bread

Record number: 47, Textual support number: 1 OBS

It has a much lower water content than bread and some brands are richer in protein because of added wheat gluten...  3, record 47, English, - flat%20bread

Record number: 47, Textual support number: 2 OBS

For a flat-bread-style snack the product is forced through the die and continues to the toasting oven in long stands. After toasting the product is cut to size.  1, record 47, English, - flat%20bread

Record number: 47, Textual support number: 3 OBS

Flat bread: The term also designate a category of bread, ex. Lebanese bread.  2, record 47, English, - flat%20bread

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 DEF

Produit à base de céréales, généralement fabriqué par cuisson-extrusion, qui est extrudé sous formes de bandes continues qui sont ensuite coupées en tranches et toastées.  1, record 47, French, - pain%20plat

Record number: 47, Textual support number: 1 OBS

Les caractéristiques du pain plat sont principalement ses dimensions, sa structure alvéolée (taille, régularité) et sa croustillance. Sur le plan commercial, il est surtout en concurrence avec les biscottes et le pain braisé.  1, record 47, French, - pain%20plat

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 DEF

A yeast bread that is formed without kneading.  1, record 48, English, - batter%20bread

Record number: 48, Textual support number: 1 OBS

It begins with a very thick batter that often requires extra yeast and, in order to stretch the gluten so the bread will rise effectively, always demands vigorous beating(which can be accomplished with an electric mixer).  1, record 48, English, - batter%20bread

Record number: 48, Textual support number: 2 OBS

The mixture should be stiff enough for a spoon to stand up in. A batter bread’s texture won’t be as refind as that of a bread that has been kneaded but the results are equally delicious.  2, record 48, English, - batter%20bread

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 CONT

Le pain chapelé : petit pain fait avec une pâte battue et fort légère, assaisonnée de beurre ou de lait [...]  2, record 48, French, - pain%20%C3%A0%20p%C3%A2te%20battue

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

Flour with a low percentage of weak gluten, e. g., English wheat flour.  2, record 49, English, - soft%20wheat%20flour

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Farine à pâtisserie pauvre en gluten utilisée dans la confection des pâtisseries, surtout des gâteaux.  2, record 49, French, - farine%20de%20bl%C3%A9%20tendre

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 CONT

Rice flour is non-allergenic and is particularly valuable as a wheat flour substitute for persons who are allergic to gluten and wheat flour products. Rice flours are extruded to produce rice pasta, chips and other snacks, as well as breakfast cereals.  2, record 50, English, - rice%20flour

Record number: 50, Textual support number: 2 CONT

For a lighter cake-like texture use white rice flour.  3, record 50, English, - rice%20flour

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 CONT

Les pâtes peuvent aussi être fabriquées à partir de farine de blé mou, d'un mélange de blé dur et de blé mou, de farine de sarrasin, de farine de riz ou de farine de maïs (rare).  1, record 50, French, - farine%20de%20riz

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

Of great economic importance, cellulose is processed to produce papers and fibres and is chemically modified to yield substances used in the manufacture of such items as plastics, photographic films, and rayon. Other cellulose derivatives are used as adhesives, explosives, thickening agents for foods, and in moistureproof coatings.  4, record 51, English, - cellulose%20derivative

Record number: 51, Textual support number: 2 CONT

Methyl cellulose is [a] cellulose derivative [used] as a thickener, emulsifier, in foods low in gluten, etc. Other cellulose derivatives with similar properties are methyl cellulose, and hydroxyethyl-cellulose.  5, record 51, English, - cellulose%20derivative

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 CONT

[La] cellulose modifiée [...] est obtenue par substitution de certains groupements hydroxyles de la chaîne de cellulose par des molécules carbonées variées, ce qui modifie la structure cristalline de la cellulose et la rend dispersible en milieu aqueux, son caractère hydrophile étant plus ou moins accentué suivant le degré de substitution. Ces dérivés cellulosiques sont utilisés comme agents épaississants et gélifiants en technologie alimentaire. Les celluloses modifiées admises comme additifs alimentaires sont : la méthyl cellulose, l'éthyl cellulose, l'hydroxypropyl cellulose, l'hydroxypropylméthyl cellulose et la méthyléthyl cellulose.  1, record 51, French, - cellulose%20modifi%C3%A9e

Record number: 51, Textual support number: 2 CONT

Si la réaction est hétérogène, le dérivé cellulosique [conserve] inaltéré l'aspect initial de la fibre et parfois également ses caractéristiques de résistance.  4, record 51, French, - cellulose%20modifi%C3%A9e

Record 51,  Textual support,  Spanish

Record number: 51, Textual support number: 1 DEF

Derivado de la celulosa obtenido sustituyendo por radicales apropiados de grupos hidróxilos a lo largo de la cadena de carbono.  1, record 51, Spanish, - celulosa%20modificada