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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A staple food made by mixing flour and water or other liquid(often with yeast or other leavening agent) to form a dough which is then cooked, usually by baking.  2, record 1, English, - bread

Record number: 1, Textual support number: 1 PHR

loaf of bread  3, record 1, English, - bread

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Aliment fait de farine, d'eau, de sel et de levain, pétri, fermenté et cuit au four [...]  2, record 1, French, - pain

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An inactive yeast and dietary food supplement with a distinct, pleasant aroma and delicious cheesy taste.  2, record 2, English, - nutritional%20yeast

Record number: 2, Textual support number: 1 OBS

Nutritional yeast is different from baking yeast and has no fermenting power.  2, record 2, English, - nutritional%20yeast

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 3, English, - baker%26rsquo%3Bs%20yeast

Record number: 3, Textual support number: 1 CONT

The two forms of baker’s yeast are compressed cakes (also called fresh yeast) and dehydrated granules (dry yeast).  6, record 3, English, - baker%26rsquo%3Bs%20yeast

Record number: 3, Textual support number: 2 CONT

The term ["baker’s yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker’s yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 3, English, - baker%26rsquo%3Bs%20yeast

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 3, French, - levure%20de%20boulangerie

Record number: 3, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 3, French, - levure%20de%20boulangerie

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 3, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Bread that has been made without "leavening, "i. e. no raising agent such as yeast or baking powder.  2, record 4, English, - unleavened%20bread

Record number: 4, Textual support number: 1 CONT

Unleavened breads include chapattis, tortillas and matzos, which play an important role in Jewish ritual during Passover when it is forbidden to eat leavened bread.  2, record 4, English, - unleavened%20bread

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Pain fabriqué sans agent levant comme la levure, la bicarbonate de soude et la crème de tartre.  2, record 4, French, - pain%20sans%20levain

Record number: 4, Textual support number: 1 CONT

Le blé roux de printemps Canada Prairie (CPSR) se prête à la fabrication d'une vaste gamme de produits tels que le pain cuit sur la sole, les craquelins, certains types de pain sans levain, de pain cuit à la vapeur et de nouilles.  3, record 4, French, - pain%20sans%20levain

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Pan que se hace sin poner levadura en la masa.  1, record 4, Spanish, - pan%20%C3%A1zimo

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Strong flour is made from hard wheat and it is good for bread baking with yeast.  2, record 5, English, - strong%20flour

Record number: 5, 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 5, English, - strong%20flour

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - farine%20forte

Record number: 5, Textual support number: 1 OBS

Généralement, c'est une farine d'excellente valeur boulangère.  1, record 5, French, - farine%20forte

Record 5,  Textual support,  Spanish

Record number: 5, 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 5, Spanish, - harina%20de%20fuerza

Record number: 5, 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 5, Spanish, - harina%20de%20fuerza

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - fermentable%20sugar

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - sucre%20fermentescible

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Dough containing active yeast, saved from one baking for the next.  3, record 7, English, - sourdough

Record number: 7, Textual support number: 1 CONT

A sourdough is one that is acidified and leavened by its microorganisms and that can be perpetuated ("refreshened") by adding flour and water to provide continuous acidification and fermentation. Sourdough performs three functions: leavening, acidification, and flavor development.  4, record 7, English, - sourdough

Record number: 7, Textual support number: 2 CONT

Prospectors and pioneers used sourdough for making bread to avoid the need for fresh yeast.  3, record 7, English, - sourdough

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Pâte composée de farine et d'eau, ayant subi une fermentation spontanée, à réaction acide, sans addition initiale de levure.  3, record 7, French, - levain

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

... any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product.  2, record 8, English, - leavening%20agent

Record number: 8, Textual support number: 1 CONT

The leavening agent (biological, chemical or even mechanical) reacts with moisture, heat, acidity or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough.  2, record 8, English, - leavening%20agent

Record number: 8, Textual support number: 1 OBS

Some examples are :yeast, sour milk, air, steam, baking soda and baking powder.  3, record 8, English, - leavening%20agent

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Substance naturelle ou artificielle susceptible de dégager du gaz carbonique sous l'effet de la chaleur, simulant ainsi la fermentation biologique de la pâte enfournée.  1, record 8, French, - agent%20de%20levage

Record number: 8, Textual support number: 1 OBS

On peut citer, parmi les agents de levage : la levure, le lait sur, l'air, la vapeur, le bicarbonate [de soude] et autres levures chimiques [la poudre à pâte, par exemple].  1, record 8, French, - agent%20de%20levage

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

In American English, a "biscuit" is a small bread made with baking powder or baking soda as a leavening agent rather than yeast(although a type of biscuit called an "angel biscuit" contains yeast as well, as do those made with a sourdough starter). This roughly corresponds to a "scone" in British English usage.  3, record 9, English, - biscuit

Record number: 9, Textual support number: 1 PHR

Baking powder biscuit.  2, record 9, English, - biscuit

Record number: 9, Textual support number: 2 PHR

Sour cream, whole-wheat hot biscuit.  2, record 9, English, - biscuit

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 PHR

Biscuit chaud à l'ancienne, à la crème sure, à la farine de blé entier, à la poudre à pâte.  1, record 9, French, - biscuit%20chaud

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A pastry of Jewish origin that consists of a piece of dough(baking powder or yeast) that encloses a filling of mashed potatoes, cheese, ground meat and buckwheat groats.  1, record 10, English, - knish

Record number: 10, Textual support number: 1 OBS

These pastries can be served as a side dish or appetizer.  1, record 10, English, - knish

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

... a substance used to produce a gas that makes dough or batter lighter during baking. The leaven used in making bread is usually baker's yeast, which when mixed with the dough rapidly ferments the sugars derived from the flour starch.  1, record 11, English, - leaven

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

La fermentation panaire est une fermentation alcoolique provoquée par l'action de ferments qui transforment les sucres, présents dans la pâte, en alcool et en gaz carbonique. Dans leur généralité, les ferments sont des micro-organismes, capables de provoquer une fermentation en transformant dans un milieu approprié les substances "fermentescibles" qui leur conviennent. [...] les ferments authentiques [comprennent] les levures [...]  1, record 11, French, - ferment

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

Levadura.  1, record 11, Spanish, - fermento

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Jewish-American in origin, this large very chewy yeast roll is round and flat with a depression in the center. The bialy is sprinkled with sautée chopped onion before baking.  1, record 12, English, - bialy

Record number: 12, Textual support number: 1 OBS

The name comes from the Polish city of Bialystok.  1, record 12, English, - bialy

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Pain juif ressemblant au bagel.  1, record 12, French, - biali

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

The time that is required for a dough ball made from wheat meal, water and yeast. and suspended in water at 30°C to disintegrate. It is a rough measure of the quality of the wheat protein for breadmaking and is used in screening for baking quality in new varieties of wheat during the early generations.  1, record 13, English, - dough%20expansion%20test

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Le délai nécessaire à une boule de pâte composée d'une farine de blé, d'eau et de levure et suspendue dans de l'eau à 30°C, pour se désagréger.  1, record 13, French, - essai%20d%27expansion%20de%20la%20p%C3%A2te

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

biscuit : A quick bread made in a small shape from dough that has been rolled and cut or dropped and that is raised in the baking by a leavening agent other than yeast.(baking-powder biscuits).  1, record 14, English, - baking%2Dpowder%20biscuit

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

poudre à pâte : Calque de l'anglais «baking powder» au sens de levure chimique.  2, record 14, French, - biscuit%20%C3%A0%20levure%20chimique

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Bread made by baking dough which has not been leavened with yeast or baking powder. Matzo is baked to a crisp texture, while pita and chapatis have a softer texture.  1, record 15, English, - flat%20bread

Record number: 15, Textual support number: 1 OBS

Flat breads: Mostly ethnic breads and the most widely consumed bread type in the world.  2, record 15, English, - flat%20bread

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Catégorie de pains non levés et cuits qui comprend la gamme des pains indiens, mexicains, libanais, arabes [...] etc.  1, record 15, French, - pain%20plat

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A species of yeast commonly used in baking and in brewing malt liquor; bakers’ or brewers’ yeast.  2, record 16, English, - Saccharomyces%20cerevisiae

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Nous nous sommes alors attachés à étudier en détail la transformation du gène qui code pour le RNA de transfert d'un acide aminé, la tyrosine dans la levure de boulanger (Saccharomyces cerevisiae).  2, record 16, French, - Saccharomyces%20cerevisiae

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A substance such as yeast or baking powder used to produce a gas to lighten dough.  2, record 17, English, - leaven

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Produit liquide ou solide contenant de la levure en vue de produire une fermentation dans une opération industrielle (brasserie, distillerie, boulangerie).  1, record 17, French, - levain

Record 17,  Textual support,  Spanish