TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

Means(a) flour or meal prepared from grain or potatoes,(b) processed wheat flour containing not less than the equivalent of 80 per cent dextrose, as determined by a method approved by the President of the Agency [Canadian Food Inspection Agency],(c) bread, biscuit or bakery products, except those containing or made with a legume, or(d) milk powder, skim milk powder, buttermilk powder or whey powder...  1, record 1, English, - filler

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

Désigne a) de la fleur ou de la farine provenant de céréales ou de pommes de terre, b) de la farine de blé traité et contenant au moins l'équivalent de 80 pour cent de dextrose, suivant un procédé de dosage approuvé par le président de l'Agence [Agence canadienne d'inspection des aliments], c) du pain, des biscuits et d'autres produits de boulangerie, sauf ceux qui contiennent de la farine de légumineuse ou qui sont fabriqués avec de la farine de légumineuse, ou d) de la poudre de lait, de la poudre de lait écrémé, de la poudre de lait de beurre et de la poudre de petit-lait [...]  1, record 1, French, - charge

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Canadian exporters to this market must be aware of the food quality regulation [which] established the nutrition and sanitary specifications for grains and grain by-products, including cereal flour, semola, semolinas or their mixtures, and bakery products.  1, record 2, English, - cereal%20flour

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Pour la pâtisserie, remplacer 10 à 15 % de la farine de céréale par de la farine de chanvre et travailler la pâte comme d'habitude.  2, record 2, French, - farine%20de%20c%C3%A9r%C3%A9ale

Record number: 2, Textual support number: 1 OBS

farine de céréale : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 2, French, - farine%20de%20c%C3%A9r%C3%A9ale

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A chemical added to flour to improve the baking characteristics of dough (consistency, texture) and facilitate kneading.  3, record 3, English, - dough%20conditioning%20agent

Record number: 3, Textual support number: 1 CONT

Bleaching, maturing and dough conditioning agents. [Dough] conditioners, which modify the strength of the flour, improve the handling properties of the dough and reduce mixing time, resulting in better texture volume and grain in bakery products.  5, record 3, English, - dough%20conditioning%20agent

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Produit chimique ajouté à la farine en vue d'améliorer les caractéristiques de la pâte (consistance, texture, etc.) et d'en faciliter le pétrissage.  1, record 3, French, - agent%20de%20conditionnement%20des%20p%C3%A2tes

Record number: 3, Textual support number: 1 CONT

Agents de blanchiment, de maturation et de conditionnement des pâtes. [Les] agents de conditionnement modifient la consistance de la farine, la rendent plus facile à manipuler et réduisent le temps nécessaire au mélange de la pâte. On obtient ainsi une amélioration dans la texture, et le volume du grain du produit.  4, record 3, French, - agent%20de%20conditionnement%20des%20p%C3%A2tes

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, 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 4, English, - breadmaking%20flour

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

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

Record number: 4, 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 4, French, - farine%20panifiable

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The power to produce gas.  2, record 5, English, - gassing%20power

Record number: 5, Textual support number: 1 CONT

In the bakery reference is made to the gassing power of flour. This depends upon the presence of sufficient fermentable sugar(or power to produce sugar) in a dough from which yeast can evolve carbon dioxide to aerate the dough.  2, record 5, English, - gassing%20power

Record number: 5, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 5, English, - gassing%20power

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Mesure de l'aptitude d'une pâte à pain (y compris tous ses ingrédients) à produire le gaz carbonique nécessaire à la levée (pousse).  3, record 5, French, - pouvoir%20gazeux

Record number: 5, Textual support number: 1 OBS

pouvoir gazeux : terme en usage à la Commission canadienne des grains.  4, record 5, French, - pouvoir%20gazeux

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

[Canadian International Grains Institute] has a pilot-scale bakery designed to process end products in a commercial setting and a test bakery for evaluating smaller amounts of flour.  2, record 6, English, - pilot%2Dscale%20bakery

Record number: 6, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 6, English, - pilot%2Dscale%20bakery

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  2, record 6, French, - boulangerie%20%C3%A0%20%C3%A9chelle%20r%C3%A9duite

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Hard red winter wheat was used to produce commercial bakery flour, and soft red winter wheat was used for small-packaged flours.  2, record 7, English, - commercial%20bakery%20flour

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - total%20gassing%20power%20of%20a%20dough

Record number: 8, 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 8, English, - total%20gassing%20power%20of%20a%20dough

Record 8,  Textual support,  French

Record number: 8, 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 8, French, - propri%C3%A9t%C3%A9%20gazeuse%20totale%20d%27une%20p%C3%A2te

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Sugar in bakery foods... Flour, shortening, eggs, liquids, leavening agents and sugar are the basic ingredients. Working together, these ingredients function to form the final structure of the baked good.  3, record 9, English, - bakery%20foods

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish