TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - Canada%20Northern%20Hard%20Red

Record number: 1, Textual support number: 1 OBS

A Canada wheat class.  2, record 1, English, - Canada%20Northern%20Hard%20Red

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - Bl%C3%A9%20de%20force%20rouge%20du%20Nord%20canadien

Record number: 1, Textual support number: 1 OBS

Classe de blé canadien.  2, record 1, French, - Bl%C3%A9%20de%20force%20rouge%20du%20Nord%20canadien

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - pasta%20value

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - valeur%20pasti%C3%A8re

Record number: 2, 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 2, French, - valeur%20pasti%C3%A8re

Record 2,  Textual support,  Spanish

Record number: 2, 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 2, Spanish, - valor%20pastero

Record 3,  Textual support,  English

Record number: 3, 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 3, English, - flour%20gluten%20content

Record number: 3, Textual support number: 1 PHR

Dry, wet flour gluten content.  1, record 3, English, - flour%20gluten%20content

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La teneur en gluten de la farine est une mesure de sa valeur boulangère.  1, record 3, French, - teneur%20en%20gluten%20de%20la%20farine

Record number: 3, 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 3, French, - teneur%20en%20gluten%20de%20la%20farine

Record 3,  Textual support,  Spanish

Record number: 3, 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 3, Spanish, - contenido%20de%20gluten%20de%20la%20harina

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - durum%20wheat%20program

Record 4,  Textual support,  French

Record number: 4, 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 4, French, - programme%20des%20bl%C3%A9s%20durs

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - durum%20wheat

Record number: 5, Textual support number: 1 OBS

durum wheat: term standardized by ISO.  4, record 5, English, - durum%20wheat

Record number: 5, Textual support number: 2 OBS

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

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - bl%C3%A9%20dur

Record number: 5, Textual support number: 1 OBS

blé dur : terme normalisé par l'AFNOR.  3, record 5, French, - bl%C3%A9%20dur

Record number: 5, Textual support number: 2 OBS

Plante de la famille des Poaceae.  4, record 5, French, - bl%C3%A9%20dur

Record 5,  Textual support,  Spanish

Record number: 5, 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 5, Spanish, - trigo%20duro

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - Zeleny%20sedimentation%20test

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - essai%20de%20s%C3%A9dimentation%20de%20Zeleny

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

An exemple is the sodium dodecyl sulfate(SDS)-sedimentation test developed in the United Kingdom to select for gluten strength in common wheat. The SDS test quickly became established as an early generation selection test in both the Canadian and American durum wheat breeding programs. The SDS test was embraced by the American pasta industry as a durum wheat purchasing specification to guarantee strong gluten because it was rapid and gave a quantificable result. Therefore, although the SDS test was a great asset in selecting strong gluten durum wheat lines early durum wheat breeding programs, it impeded the marketing of commercial durum wheat parcels that did not meet industry SDS standards.  1, record 7, English, - sodium%20dodecyl%20sulfate%20sedimentation%20test

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

La recherche de l'influence sur la qualité de sous unités rares de gluténines de haut poids moléculaire au sein de l'espèce T. durum a permis de mettre en évidence 3 sous unités correspondant à 2 allèles de très faible fréquence liés à un test de sédimentation SDS de niveau élevé.  2, record 7, French, - test%20de%20s%C3%A9dimentation%20SDS

Record 7,  Textual support,  Spanish