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BALANCE DOUGH [3 records]
Record 1 - internal organization data 2002-03-26
Record 1, English
Record 1, Subject field(s)
- Breadmaking
Record 1, Main entry term, English
- bucky dough
1, record 1, English, bucky%20dough
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
the rheological properties of a dough play important roles during several processing steps after mixing. As a dough piece is divided and rounded, the balance of its viscoelastic properties is critical. A dough that is too viscous flows too much during this step and does not maintain the desired final shape. If the elastic component is too dominant(often termed a bucky dough), it is difficult to round into the desired shape and hence the final product does not have the desired shape. 1, record 1, English, - bucky%20dough
Record 1, French
Record 1, Domaine(s)
- Boulangerie
Record 1, Main entry term, French
- excès de force de la pâte
1, record 1, French, exc%C3%A8s%20de%20force%20de%20la%20p%C3%A2te
proposal, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- pâte trop ferme 2, record 1, French, p%C3%A2te%20trop%20ferme
proposal, feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Ce défaut de pâte peut engendrer de nombreux défauts des pains [...] 1, record 1, French, - exc%C3%A8s%20de%20force%20de%20la%20p%C3%A2te
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2000-12-15
Record 2, English
Record 2, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
Record 2, Main entry term, English
- Australian Prime Hard
1, record 2, English, Australian%20Prime%20Hard
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Wheat received into this class is limited to high quality, hard varieties well known for their milling quality and balance of dough properties. In addition to meeting Australian Standard White standards, the wheat must be of a uniform vitreous appearance, with no more than 10% mottled grains in total. Currently Prime Hard is marketed on the basis of guaranteed minimum protein levels, with levels currently set at 13%, 14% and 15% protein. 1, record 2, English, - Australian%20Prime%20Hard
Record 2, French
Record 2, Domaine(s)
- Culture des céréales
- Minoterie et céréales
Record 2, Main entry term, French
- Australian Prime Hard
1, record 2, French, Australian%20Prime%20Hard
correct
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Cette classe est réservée aux variétés de blé à grain vitreux de qualité supérieure bien connues pour leur valeur meunière et l'équilibre des propriétés de la pâte. En plus de répondre aux normes de l'Australian Standard White, le blé doit avoir un aspect vitreux uniforme et contenir au maximum 10% de grains tachés. Le Prime Hard est vendu par teneurs en protéines minimales garanties, fixées actuellement à 13, 14 et 15%. 1, record 2, French, - Australian%20Prime%20Hard
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1981-05-25
Record 3, English
Record 3, Subject field(s)
- Wheels and Tires (Motor Vehicles and Bicycles)
- Trucking (Road Transport)
Record 3, Main entry term, English
- balance patch 1, record 3, English, balance%20patch
Record 3, Abbreviations, English
Record 3, Synonyms, English
- balance dough 1, record 3, English, balance%20dough
Record 3, French
Record 3, Domaine(s)
- Roues et pneus (Véhicules automobiles et bicyclettes)
- Camionnage
Record 3, Main entry term, French
- pastille d'équilibrage
1, record 3, French, pastille%20d%27%C3%A9quilibrage
correct
Record 3, Abbreviations, French
Record 3, Synonyms, French
- plaquette d'équilibrage 1, record 3, French, plaquette%20d%27%C3%A9quilibrage
correct
Record 3, Textual support, French
Record 3, Spanish
Record 3, Textual support, Spanish
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