TERMIUM Plus®
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POOR CRUMB TEXTURE [2 records]
Record 1 - internal organization data 2000-09-27
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 1, Main entry term, English
- pale crust
1, record 1, English, pale%20crust
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The maltose value of wheat flour is related to the behaviour of the flour in the breadmaking process. Doughs from flours with a low maltose value do not have enough fermentable sugars resulting in low gas production during fermentation. This can lead to low loaf volume, poor crumb texture and a pale crust. 1, record 1, English, - pale%20crust
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- croûte pâle
1, record 1, French, cro%C3%BBte%20p%C3%A2le
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle. 1, record 1, French, - cro%C3%BBte%20p%C3%A2le
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2000-09-27
Record 2, English
Record 2, Subject field(s)
- Industrial Techniques and Processes
- Milling and Cereal Industries
- Breadmaking
Record 2, Main entry term, English
- poor crumb texture
1, record 2, English, poor%20crumb%20texture
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
The maltose value of wheat flour is related to the behaviour of the flour in the breadmaking process. Doughs from flours with a low maltose value do not have enough fermentable sugars resulting in low gas production during fermentation. This can lead to low loaf volume, poor crumb texture and a pale crust. 1, record 2, English, - poor%20crumb%20texture
Record 2, French
Record 2, Domaine(s)
- Techniques industrielles
- Minoterie et céréales
- Boulangerie
Record 2, Main entry term, French
- mie de texture médiocre
1, record 2, French, mie%20de%20texture%20m%C3%A9diocre
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle. 1, record 2, French, - mie%20de%20texture%20m%C3%A9diocre
Record 2, Spanish
Record 2, Textual support, Spanish
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