TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
WHEAT GLUTEN [34 records]
Record 1 - internal organization data 2023-06-23
Record 1, English
Record 1, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
- Regulations and Standards (Food)
Record 1, Main entry term, English
- Canada Northern Hard Red
1, record 1, English, Canada%20Northern%20Hard%20Red
correct
Record 1, Abbreviations, English
- CNHR 1, record 1, English, CNHR
correct
Record 1, Synonyms, English
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, French
Record 1, Domaine(s)
- Culture des céréales
- Minoterie et céréales
- Réglementation et normalisation (Alimentation)
Record 1, Main entry term, French
- Blé de force rouge du Nord canadien
1, record 1, French, Bl%C3%A9%20de%20force%20rouge%20du%20Nord%20canadien
correct, masculine noun
Record 1, Abbreviations, French
- CNHR 1, record 1, French, CNHR
correct, masculine noun
Record 1, Synonyms, French
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, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2018-01-24
Record 2, English
Record 2, Subject field(s)
- Food Industries
Record 2, Main entry term, English
- functional protein
1, record 2, English, functional%20protein
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
ADM/Ogilvie has developed specialized products to add nutritional value, functional protein and structural integrity to many foods. Our careful manufacturing process and stringent quality control preserve the original vitality of the wheat gluten proteins and maximize ingredient performance in many food and feed applications. 1, record 2, English, - functional%20protein
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
Record 2, Main entry term, French
- protéine fonctionnelle
1, record 2, French, prot%C3%A9ine%20fonctionnelle
feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
De composition identique à la viande de bœuf et de porc, de très haute valeur nutritive et de fonctionnalités reconnues, les protéines Vepro sont destinées à de nombreux produits élaborés. 1, record 2, French, - prot%C3%A9ine%20fonctionnelle
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2017-05-03
Record 3, English
Record 3, Subject field(s)
- Milling and Cereal Industries
- Regulations and Standards (Food)
Record 3, Main entry term, English
- pasta value
1, record 3, English, pasta%20value
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, 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 3, English, - pasta%20value
Record 3, French
Record 3, Domaine(s)
- Minoterie et céréales
- Réglementation et normalisation (Alimentation)
Record 3, Main entry term, French
- valeur pastière
1, record 3, French, valeur%20pasti%C3%A8re
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, 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 3, French, - valeur%20pasti%C3%A8re
Record number: 3, 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 3, French, - valeur%20pasti%C3%A8re
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Molinería y cereales
- Reglamentación y normalización (Alimentación)
Record 3, Main entry term, Spanish
- valor pastero
1, record 3, Spanish, valor%20pastero
correct, masculine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
Record 3, Textual support, Spanish
Record number: 3, 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 3, Spanish, - valor%20pastero
Record 4 - internal organization data 2015-02-24
Record 4, English
Record 4, Subject field(s)
- Food Industries
- Restaurant Menus
Record 4, Main entry term, English
- seitan
1, record 4, English, seitan
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 DEF
A meat substitute made from cooked wheat gluten. 2, record 4, English, - seitan
Record number: 4, Textual support number: 1 OBS
It is high in protein and has a chewy texture. 2, record 4, English, - seitan
Record 4, French
Record 4, Domaine(s)
- Industrie de l'alimentation
- Menus (Restauration)
Record 4, Main entry term, French
- seitan
1, record 4, French, seitan
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 CONT
Pour fabriquer le seitan, le gluten (protéine du blé) est séparé mécaniquement de la farine puis pétri avec de l'eau afin d'obtenir une pâte. Celle-ci est ensuite cuite dans un bouillon aromatisé. 2, record 4, French, - seitan
Record number: 4, Textual support number: 1 PHR
Seitan bourguignon. 3, record 4, French, - seitan
Record 4, Spanish
Record 4, Campo(s) temático(s)
- Industria alimentaria
- Menú (Restaurantes)
Record 4, Main entry term, Spanish
- seitán
1, record 4, Spanish, seit%C3%A1n
correct, masculine noun
Record 4, Abbreviations, Spanish
Record 4, Synonyms, Spanish
Record 4, Textual support, Spanish
Record number: 4, Textual support number: 1 PHR
Hamburguesa de seitán. 2, record 4, Spanish, - seit%C3%A1n
Record 5 - internal organization data 2014-12-11
Record 5, English
Record 5, Subject field(s)
- Milling and Cereal Industries
Record 5, Main entry term, English
- brown rice flour
1, record 5, English, brown%20rice%20flour
correct
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 CONT
Brown rice flour is made by grinding unhulled kernels of rice. It lends a nutty flavour to your cooking and can be used as a flour substitute in many dishes, either on its own or in combination with other flours. Since brown rice flour naturally contains no gluten, it is an ideal choice for people with wheat and gluten sensitivities. 1, record 5, English, - brown%20rice%20flour
Record 5, French
Record 5, Domaine(s)
- Minoterie et céréales
Record 5, Main entry term, French
- farine de riz brun
1, record 5, French, farine%20de%20riz%20brun
correct, feminine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 CONT
La farine de riz brun est fabriquée en moulant des grains de riz non décortiqués. Elle ajoute un goût de noisette à vos mets et peut être utilisée comme substitut à la farine pour un grand nombre de plats et ce, seule ou mélangée à d'autres farines. Comme la farine de riz brun ne contient naturellement aucun gluten, elle constitue un choix idéal pour les personnes sensibles au blé et au gluten. 1, record 5, French, - farine%20de%20riz%20brun
Record 5, Spanish
Record 5, Textual support, Spanish
Record 6 - internal organization data 2012-01-23
Record 6, English
Record 6, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 6, Main entry term, English
- rye flour
1, record 6, English, rye%20flour
correct
Record 6, Abbreviations, English
Record 6, Synonyms, English
Record 6, Textual support, English
Record number: 6, Textual support number: 1 CONT
Rye Flour : This type of flour is either pale or dark-coloured. Low in gluten, rye flour produces bread that is heavier and has a stronger taste. It is often mixed with wheat flour, which contains gluten, making the bread lighter and easier to rise. 2, record 6, English, - rye%20flour
Record 6, French
Record 6, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 6, Main entry term, French
- farine de seigle
1, record 6, French, farine%20de%20seigle
correct, feminine noun
Record 6, Abbreviations, French
Record 6, Synonyms, French
Record 6, Textual support, French
Record number: 6, Textual support number: 1 CONT
La farine de seigle existe en plusieurs couleurs et textures, selon la méthode utilisée pour le moudre. La farine de seigle foncée, qui sert à confectionner le pain pumpernickel, est souvent, mais pas toujours, à base de grains entiers. La farine de seigle moyenne ou claire ne contient généralement pas le son ni le germe et n’est donc pas complète. 2, record 6, French, - farine%20de%20seigle
Record 6, Spanish
Record 6, Campo(s) temático(s)
- Molinería y cereales
- Panificación
Record 6, Main entry term, Spanish
- harina de centeno
1, record 6, Spanish, harina%20de%20centeno
correct, feminine noun
Record 6, Abbreviations, Spanish
Record 6, Synonyms, Spanish
Record 6, Textual support, Spanish
Record number: 6, Textual support number: 1 CONT
Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. [...] La harina se hace más clara de color, más baja en proteínas y fibras dietéticas y su sabor se hace más suave a medida que se extrae el salvado. 1, record 6, Spanish, - harina%20de%20centeno
Record 7 - internal organization data 2011-11-09
Record 7, English
Record 7, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
Record 7, Main entry term, English
- hard red winter wheat
1, record 7, English, hard%20red%20winter%20wheat
correct
Record 7, Abbreviations, English
Record 7, Synonyms, English
Record 7, Textual support, English
Record number: 7, Textual support number: 1 CONT
This class of wheat is grown in the Great Plains area of the U. S. which includes the states of Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, South Dakota and Wyoming. In 1981, it formed about 40% of total U. S. wheat production. The wheat is a strong type(gluten quality) and its flour produces good bread. Its average protein content is in the range of 12 to 13%; normally it has good test weight(75 to 77 kilograms per hectolitre) and is low in moisture content(11 to 12%). With proper conditioning it gives good milling results. The most prominent varieties of this group in 1981 were Newton, Larned, Eagle and Scout. Hard red winter wheat has no subclasses for grading purposes. It is assigned numerical grades but has somewhat higher(2 pounds for No. 1 and 1 pound for other grades) test weights. 1, record 7, English, - hard%20red%20winter%20wheat
Record 7, French
Record 7, Domaine(s)
- Culture des céréales
- Minoterie et céréales
Record 7, Main entry term, French
- blé de force rouge d'hiver
1, record 7, French, bl%C3%A9%20de%20force%20rouge%20d%27hiver
correct, masculine noun
Record 7, Abbreviations, French
Record 7, Synonyms, French
Record 7, Textual support, French
Record number: 7, Textual support number: 1 CONT
Cette classe de blé est cultivée dans la Prairie américaine (Kansas, Nebraska, Colorado, Oklahoma, Texas, Montana, Dakota du Sud et Wyoming). En 1981, elle représentait environ 40% de la production américaine totale de blé. Ce type de blé est fort en gluten et sa farine donne un bon pain. Pour les protéines, sa teneur moyenne oscille entre 12 et 13%. Son poids spécifique est généralement bon (75 à 77 kg/hl) et sa teneur en eau est faible (11 à 12%). Conditionné convenablement, ce blé possède de bonnes qualités meunières. Les variétés les plus en évidence dans ce groupe, en 1981, étaient le Newton, le Larned, l'Eagle et le Scout (dont le Scout 66). Le blé de force rouge d'hiver n'a pas de sous-classe. On lui attribue des grades numériques, mais il a des poids spécifiques quelque peu plus élevés (2 livres pour le no 1 et 1 livre pour les autres grades). 1, record 7, French, - bl%C3%A9%20de%20force%20rouge%20d%27hiver
Record 7, Spanish
Record 7, Campo(s) temático(s)
- Cultivo de cereales
- Molinería y cereales
Record 7, Main entry term, Spanish
- trigo duro rojo de invierno
1, record 7, Spanish, trigo%20duro%20rojo%20de%20invierno
correct, masculine noun
Record 7, Abbreviations, Spanish
Record 7, Synonyms, Spanish
Record 7, Textual support, Spanish
Record number: 7, Textual support number: 1 CONT
Clasificación de los trigos estadounidenses. [...] Hard Red Winter Wheat. Todas la variedades de trigo duro rojo de invierno. Esta clase no posee subclases. 1, record 7, Spanish, - trigo%20duro%20rojo%20de%20invierno
Record 8 - internal organization data 2011-11-09
Record 8, English
Record 8, Subject field(s)
- Grain Growing
- Agricultural Economics
Record 8, Main entry term, English
- durum wheat program
1, record 8, English, durum%20wheat%20program
correct
Record 8, Abbreviations, English
Record 8, Synonyms, English
Record 8, Textual support, English
Record number: 8, 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 8, English, - durum%20wheat%20program
Record 8, French
Record 8, Domaine(s)
- Culture des céréales
- Économie agricole
Record 8, Main entry term, French
- programme des blés durs
1, record 8, French, programme%20des%20bl%C3%A9s%20durs
correct, masculine noun
Record 8, Abbreviations, French
Record 8, Synonyms, French
Record 8, Textual support, French
Record number: 8, 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 8, French, - programme%20des%20bl%C3%A9s%20durs
Record 8, Spanish
Record 8, Campo(s) temático(s)
- Cultivo de cereales
- Economía agrícola
Record 8, Main entry term, Spanish
- programa de trigos duros
1, record 8, Spanish, programa%20de%20trigos%20duros
correct, masculine noun
Record 8, Abbreviations, Spanish
Record 8, Synonyms, Spanish
Record 8, Textual support, Spanish
Record 9 - internal organization data 2011-10-03
Record 9, English
Record 9, Subject field(s)
- Seed Plants (Spermatophyta)
- Grain Growing
Universal entry(ies) Record 9
Record 9, Main entry term, English
- durum wheat
1, record 9, English, durum%20wheat
correct, standardized
Record 9, Abbreviations, English
Record 9, Synonyms, English
- durum 2, record 9, English, durum
correct
- macaroni wheat 3, record 9, English, macaroni%20wheat
correct
Record 9, Textual support, English
Record number: 9, 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 9, English, - durum%20wheat
Record number: 9, Textual support number: 1 OBS
durum wheat: term standardized by ISO. 4, record 9, English, - durum%20wheat
Record number: 9, Textual support number: 2 OBS
A plant of the family Poaceae. 5, record 9, English, - durum%20wheat
Record 9, French
Record 9, Domaine(s)
- Plantes à graines (Spermatophyta)
- Culture des céréales
Entrée(s) universelle(s) Record 9
Record 9, Main entry term, French
- blé dur
1, record 9, French, bl%C3%A9%20dur
correct, masculine noun, standardized
Record 9, Abbreviations, French
Record 9, Synonyms, French
Record 9, Textual support, French
Record number: 9, 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 9, French, - bl%C3%A9%20dur
Record number: 9, Textual support number: 1 OBS
blé dur : terme normalisé par l'AFNOR. 3, record 9, French, - bl%C3%A9%20dur
Record number: 9, Textual support number: 2 OBS
Plante de la famille des Poaceae. 4, record 9, French, - bl%C3%A9%20dur
Record 9, Spanish
Record 9, Campo(s) temático(s)
- Plantas con semilla (Spermatophyta)
- Cultivo de cereales
Entrada(s) universal(es) Record 9
Record 9, Main entry term, Spanish
- trigo duro
1, record 9, Spanish, trigo%20duro
correct, masculine noun
Record 9, Abbreviations, Spanish
Record 9, Synonyms, Spanish
- trigo candeal 2, record 9, Spanish, trigo%20candeal
correct, masculine noun
- trigo fanfarrón 3, record 9, Spanish, trigo%20fanfarr%C3%B3n
correct, masculine noun
- trigo cristalino 4, record 9, Spanish, trigo%20cristalino
correct, masculine noun
Record 9, Textual support, Spanish
Record number: 9, 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 9, Spanish, - trigo%20duro
Record 10 - internal organization data 2011-09-01
Record 10, English
Record 10, Subject field(s)
- Milling and Cereal Industries
Record 10, Main entry term, English
- gluten
1, record 10, English, gluten
correct
Record 10, Abbreviations, English
Record 10, Synonyms, English
Record 10, Textual support, English
Record number: 10, Textual support number: 1 DEF
A nutritious protein found in wheat and other grain. 2, record 10, English, - gluten
Record number: 10, Textual support number: 1 CONT
Gluten. The protein-rich product derived from cereal grains. Gluten is spoken of loosely as the protein constituent obtained in separating starch from corn in the wet-milling process. For wheat the term is more specifically applied to the viscous and semi-elastic substance that gives adhesiveness and the rising quality to bread dough. 3, record 10, English, - gluten
Record 10, French
Record 10, Domaine(s)
- Minoterie et céréales
Record 10, Main entry term, French
- gluten
1, record 10, French, gluten
correct, masculine noun
Record 10, Abbreviations, French
Record 10, Synonyms, French
Record 10, Textual support, French
Record number: 10, Textual support number: 1 DEF
Ensemble des protéines du blé (et accessoirement de l'orge, du seigle et de l'avoine) qui procure des propriétés particulières à la pâte donnant une structure aux produits de panification. 2, record 10, French, - gluten
Record number: 10, Textual support number: 1 CONT
Gluten : Fraction azotée des grains de céréales, possédant des propriétés d'extension qui lui permettent de jouer un rôle essentiel dans le gonflement de la pâte lors de la panification. 3, record 10, French, - gluten
Record 10, Spanish
Record 10, Campo(s) temático(s)
- Molinería y cereales
Record 10, Main entry term, Spanish
- gluten
1, record 10, Spanish, gluten
correct, masculine noun
Record 10, Abbreviations, Spanish
Record 10, Synonyms, Spanish
Record 10, Textual support, Spanish
Record number: 10, Textual support number: 1 DEF
Mezcla de proteínas derivadas generalmente del maíz o del trigo y también de otros cereales. 2, record 10, Spanish, - gluten
Record 11 - internal organization data 2011-07-26
Record 11, English
Record 11, Subject field(s)
- Breadmaking
- Noodles and Pasta
Record 11, Main entry term, English
- wet gluten content
1, record 11, English, wet%20gluten%20content
correct
Record 11, Abbreviations, English
Record 11, Synonyms, English
Record 11, Textual support, English
Record number: 11, Textual support number: 1 CONT
If only a small sample of semolina were available for testing, the test that would give maximum information about the quality of that sample should be wet gluten content. To an experienced technologist, the amount indicates approximate protein content; handling properties and appearance indicate other features. The flow property, whether very extensible and soft, or tough and elastic, indicates the type of wheat. Colour, whether bright yellow, pale, dull or grayish, indicates pigment content. The ability to form a membrane and cohesiveness give an indication of any gluten damage. 1, record 11, English, - wet%20gluten%20content
Record 11, French
Record 11, Domaine(s)
- Boulangerie
- Pâtes alimentaires
Record 11, Main entry term, French
- teneur en gluten humide
1, record 11, French, teneur%20en%20gluten%20humide
correct, feminine noun
Record 11, Abbreviations, French
Record 11, Synonyms, French
Record 11, Textual support, French
Record number: 11, Textual support number: 1 CONT
Quand on ne dispose que d'un échantillon de semoule peu important, le test qui donnera le maximum d'information sur la qualité de cet échantillon sera celui de la teneur en gluten humide. Pour un technicien expérimenté, cette quantité révèle la teneur approximative en protéines; les propriétés de manipulation et l'aspect révèlent d'autres caractéristiques. Les propriétés rhéologiques (pâtes extensibles et molles ou encore résistantes et élastiques) sont révélatrices du type de blé. La couleur, soit jaune brillant, pâle, terne ou grisâtre, indique la quantité de pigments. L'aptitude à former une membrane et la cohésion donne un indication des dommages qu'auraient pu subir le gluten. 1, record 11, French, - teneur%20en%20gluten%20humide
Record 11, Spanish
Record 11, Campo(s) temático(s)
- Panificación
- Pastas alimentarias
Record 11, Main entry term, Spanish
- contenido de gluten húmedo
1, record 11, Spanish, contenido%20de%20gluten%20h%C3%BAmedo
correct, masculine noun
Record 11, Abbreviations, Spanish
Record 11, Synonyms, Spanish
Record 11, Textual support, Spanish
Record number: 11, Textual support number: 1 CONT
A las harinas que contienen menos proteína – gluten se las llama pobres en gluten, en cambio, ricas en gluten son aquellas cuyo contenido de gluten húmedo es superior al 30 %. Harinas ricas en gluten se prefieren para masas de levadura, especialmente las utilizadas en la elaboración de masas para hojaldre. 1, record 11, Spanish, - contenido%20de%20gluten%20h%C3%BAmedo
Record 12 - internal organization data 2011-07-26
Record 12, English
Record 12, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
- Noodles and Pasta
Record 12, Main entry term, English
- strong gluten
1, record 12, English, strong%20gluten
correct
Record 12, Abbreviations, English
Record 12, Synonyms, English
Record 12, Textual support, English
Record number: 12, Textual support number: 1 CONT
Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality. 1, record 12, English, - strong%20gluten
Record 12, French
Record 12, Domaine(s)
- Minoterie et céréales
- Boulangerie
- Pâtes alimentaires
Record 12, Main entry term, French
- gluten fort
1, record 12, French, gluten%20fort
correct, masculine noun
Record 12, Abbreviations, French
Record 12, Synonyms, French
Record 12, Textual support, French
Record number: 12, Textual support number: 1 CONT
Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson. 1, record 12, French, - gluten%20fort
Record 12, Spanish
Record 12, Campo(s) temático(s)
- Molinería y cereales
- Panificación
- Pastas alimentarias
Record 12, Main entry term, Spanish
- gluten fuerte
1, record 12, Spanish, gluten%20fuerte
correct, masculine noun
Record 12, Abbreviations, Spanish
Record 12, Synonyms, Spanish
Record 12, Textual support, Spanish
Record number: 12, Textual support number: 1 CONT
Las variedades [de cereales] que presentan un grano duro son en definitiva los trigos para pan, ya que, por lo general, tienen un gluten fuerte que produce una masa capaz de absorber grandes cantidades de agua y producir un pan de gran volumen y buena consistencia. 1, record 12, Spanish, - gluten%20fuerte
Record 13 - internal organization data 2010-12-23
Record 13, English
Record 13, Subject field(s)
- Biological Sciences
- Food Industries
Record 13, Main entry term, English
- glyadine
1, record 13, English, glyadine
correct
Record 13, Abbreviations, English
Record 13, Synonyms, English
Record 13, Textual support, English
Record number: 13, Textual support number: 1 CONT
Effect of bacterial exopolysaccharide xanthan on the wheat protein properties. Abstract : Exopolysaccharide xanthan has been studied for its effect on protein substances of dough and gluten isolated from meal of different wheat varieties. It is shown do strengthening of gluten removed from the dough to which was added xanthan(0. 1-. 50% of meal weight) is determined by the decrease of gluten protein solubility in 0. 05 M acetic acid solution and 12% sodium salicilate solution. Gel chromatographic analyses of proteins has shown that xanthan addition to dough results in the changes of their fractional composition and molecular weight of definite fractions, in the increasing of molecular weight values of both glutenin and glyadine fractions. 1, record 13, English, - glyadine
Record 13, French
Record 13, Domaine(s)
- Sciences biologiques
- Industrie de l'alimentation
Record 13, Main entry term, French
- gliadine
1, record 13, French, gliadine
correct, feminine noun
Record 13, Abbreviations, French
Record 13, Synonyms, French
Record 13, Textual support, French
Record number: 13, Textual support number: 1 DEF
Protéine [prolamine] du blé. 2, record 13, French, - gliadine
Record number: 13, Textual support number: 1 CONT
Ce sont des protéines monométriques dans lesquelles les ponts disultures, quand ils existent, sont intramoléculaires [...] Elles contribuent à la viscosité et à l'extensibilité du gluten. 1, record 13, French, - gliadine
Record 13, Spanish
Record 13, Textual support, Spanish
Record 14 - internal organization data 2010-08-18
Record 14, English
Record 14, Subject field(s)
- Crop Protection
- Grain Growing
Record 14, Main entry term, English
- insect damage
1, record 14, English, insect%20damage
correct
Record 14, Abbreviations, English
- I DMG 1, record 14, English, I%20DMG
correct
Record 14, Synonyms, English
Record 14, Textual support, English
Record number: 14, Textual support number: 1 OBS
For CWRS [Canada Western Red Spring] and CWAD [Canada Western Amber Durum], there are specific limits for kernels damaged by grasshopper and armyworm, midge and sawfly; grasshoppers and armyworms chew out sections of kernels, particularly the ends and sides; at an early stage, armyworms may chew tunnels through the kernels; this destroys the endosperm, and leaves the exposed chewed areas susceptible to fungal and bacterial infections; heavy discolourations and moulds may result; the orange wheat blossom midge causes a distinct form of damage; grade tolerances for midge have existed for many years based primarily on the shrivelling and distortion of midge-damaged kernels; the tiny midge larvae feed directly on the developing kernels in the heads of wheat; the extent of damage largely depends on the number of larvae feeding on each kernel. Only recently have the full effects of midge damage on Canadian red spring bread wheat quality been studied, revealing the seriousness of midge damage to quality. The shrunken distorted grains reduce flour yields and produce dark flours with increased flour ash. Severely midge-damaged wheat exhibits weak, sticky dough properties, low baking absorption and poor bread quality. Protein content is abnormally high, but gluten protein quality is distinctly inferior. 2, record 14, English, - insect%20damage
Record number: 14, Textual support number: 2 OBS
Term and abbreviation used at the Canadian Grain Commission. 3, record 14, English, - insect%20damage
Record 14, French
Record 14, Domaine(s)
- Protection des végétaux
- Culture des céréales
Record 14, Main entry term, French
- dommages causés par les insectes
1, record 14, French, dommages%20caus%C3%A9s%20par%20les%20insectes
correct, masculine noun, plural
Record 14, Abbreviations, French
- I DMG 1, record 14, French, I%20DMG
correct, masculine noun
Record 14, Synonyms, French
Record 14, Textual support, French
Record number: 14, Textual support number: 1 OBS
Dans le cas du blé CWRS [roux de printemps de l'Ouest canadien] et du blé dur CWAD [ambré de l'Ouest canadien, on a fixé des tolérances visant les grains endommagés par la sauterelle et le légionnaire, et la cécidomyie et la tenthrède; les sauterelles et les légionnaires mangent certaines sections des grains, notamment les extrémités et les côtés; les légionnaires peuvent creuser des tunnels dans les jeunes grains; l'albumen en est détruit et les surfaces ainsi exposées risquent d'être atteintes d'infections fongiques et bactériennes; des mouchetures et moisissures importantes peuvent recouvrir la surface des grains; les dommages causés par la cécidomyie du blé sont d'une nature particulière; on a établi il y a longtemps déjà des tolérances pour les grades en ce qui a trait à l'aspect ratatiné et déformé des grains; les larves minuscules se nourrissent directement des grains en croissance sur les épis de blé; l'étendue des dommages est largement fonction du nombre de larves se nourrissant de chaque grain. On n'a que très récemment étudié l'incidence totale des dommages dus à la cécidomyie du blé sur le blé panifiable de la classe roux de printemps. On a alors découvert la gravité de son incidence sur la qualité. Les grains échaudés et déformés donnent moins de farine et celle-ci est terne et a une teneur accrue en cendres. Le blé fortement endommagé par la cécidomyie du blé donne une pâte gluante d'une force insuffisante, affiche un faible pouvoir d'absorption à la cuisson et donne un pain de piètre qualité. La teneur en protéines est très élevée mais la qualité du gluten laisse nettement à désirer. 2, record 14, French, - dommages%20caus%C3%A9s%20par%20les%20insectes
Record number: 14, Textual support number: 2 OBS
Terme et abréviation en usage à la Commission canadienne des grains. 3, record 14, French, - dommages%20caus%C3%A9s%20par%20les%20insectes
Record 14, Spanish
Record 14, Campo(s) temático(s)
- Protección de las plantas
- Cultivo de cereales
Record 14, Main entry term, Spanish
- daños causados por insectos
1, record 14, Spanish, da%C3%B1os%20causados%20por%20insectos
correct, masculine noun
Record 14, Abbreviations, Spanish
Record 14, Synonyms, Spanish
- daños por insectos 1, record 14, Spanish, da%C3%B1os%20por%20insectos
correct, masculine noun
Record 14, Textual support, Spanish
Record 15 - internal organization data 2010-05-27
Record 15, English
Record 15, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
- Agricultural Economics
Record 15, Main entry term, English
- Canada Prairie Spring wheat
1, record 15, English, Canada%20Prairie%20Spring%20wheat
correct
Record 15, Abbreviations, English
- CAN PRIE SPG 2, record 15, English, CAN%20PRIE%20SPG
correct
Record 15, Synonyms, English
- Canada Prairie Spring 3, record 15, English, Canada%20Prairie%20Spring
correct
- CPS 4, record 15, English, CPS
correct
- CPS 4, record 15, English, CPS
Record 15, Textual support, English
Record number: 15, Textual support number: 1 CONT
Utilization of Canada Prairie Spring. In this class of wheat, the grain is characterized by medium levels of protein(about 1. 5 to 2% less than Neepawa), gluten and hardness. Theoretically, such wheats would be expected to fall somewhere between the hard and the soft wheats with regards to their medium quality aspects. 5, record 15, English, - Canada%20Prairie%20Spring%20wheat
Record number: 15, Textual support number: 1 OBS
CAN PRIE SPG: abbreviation used in the Official Grain Grading Guide. 6, record 15, English, - Canada%20Prairie%20Spring%20wheat
Record number: 15, Textual support number: 2 OBS
Term and abbreviation used at the Canadian Grain Commission. 6, record 15, English, - Canada%20Prairie%20Spring%20wheat
Record 15, French
Record 15, Domaine(s)
- Culture des céréales
- Minoterie et céréales
- Économie agricole
Record 15, Main entry term, French
- printemps Canada Prairie
1, record 15, French, printemps%20Canada%20Prairie
correct, masculine noun
Record 15, Abbreviations, French
- CPS 2, record 15, French, CPS
correct, see observation, masculine noun
- CAN PRIE SPG 3, record 15, French, CAN%20PRIE%20SPG
correct, see observation, masculine noun
Record 15, Synonyms, French
Record 15, Textual support, French
Record number: 15, Textual support number: 1 CONT
Des rendements exceptionnellement élevés ont été observés pour le blé de printemps Canada Prairie AC Vista, le blé dur blanc de printemps de l'Ouest canadien Snowhite 475 et Snowhite 476, et le blé tendre blanc de printemps de l'Ouest canadien AC Andrew, Bhisaj et SWS349. 4, record 15, French, - printemps%20Canada%20Prairie
Record number: 15, Textual support number: 1 OBS
CAN PRIE SPG : abréviation utilisée dans le Guide officiel du classement des grains. 5, record 15, French, - printemps%20Canada%20Prairie
Record number: 15, Textual support number: 2 OBS
Terme et abréviations en usage à la Commission canadienne des grains. 5, record 15, French, - printemps%20Canada%20Prairie
Record 15, Spanish
Record 15, Campo(s) temático(s)
- Cultivo de cereales
- Molinería y cereales
- Economía agrícola
Record 15, Main entry term, Spanish
- trigo tremés tipo Canada Prairie
1, record 15, Spanish, trigo%20trem%C3%A9s%20tipo%20Canada%20Prairie
correct, masculine noun
Record 15, Abbreviations, Spanish
Record 15, Synonyms, Spanish
Record 15, Textual support, Spanish
Record 16 - internal organization data 2010-02-22
Record 16, English
Record 16, Subject field(s)
- Food Industries
- Breadmaking
- Grain Growing
Record 16, Main entry term, English
- gluten swelling test
1, record 16, English, gluten%20swelling%20test
correct
Record 16, Abbreviations, English
Record 16, Synonyms, English
- Berliner test 1, record 16, English, Berliner%20test
correct
Record 16, Textual support, English
Record number: 16, Textual support number: 1 DEF
A test for bread making quality, which determines the volume of gluten swollen in a dilute solution of lactic acid also known as Berliner test. 2, record 16, English, - gluten%20swelling%20test
Record number: 16, Textual support number: 1 CONT
For the practical purpose of measuring protein quality, many empirical tests have been developed that can be applied directly to flour or ground wheat. Those that have widespread use are : Berliner gluten swelling test... 3, record 16, English, - gluten%20swelling%20test
Record number: 16, Textual support number: 1 OBS
Terms used at the Canadian Grain Commission. 4, record 16, English, - gluten%20swelling%20test
Record 16, French
Record 16, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
- Culture des céréales
Record 16, Main entry term, French
- essai de gonflement du gluten
1, record 16, French, essai%20de%20gonflement%20du%20gluten
correct, masculine noun
Record 16, Abbreviations, French
Record 16, Synonyms, French
- test de gonflement du gluten 1, record 16, French, test%20de%20gonflement%20du%20gluten
correct, masculine noun
- test de Berliner 1, record 16, French, test%20de%20Berliner
correct, masculine noun
Record 16, Textual support, French
Record number: 16, Textual support number: 1 DEF
Essai de la valeur boulangère servant à établir le volume de gluten gonflé dans une solution diluée d'acide lactique; appelée également Test de Berliner, ressemblant à l'essai de sédimentation. 1, record 16, French, - essai%20de%20gonflement%20du%20gluten
Record number: 16, Textual support number: 1 CONT
Afin de mesurer pratiquement la qualité des protéines, on a mis au point plusieurs tests empiriques directement applicables à la farine ou à la mouture de blé. Parmi les plus répandus, mentionnons, le test de gonflement du gluten de Berliner. 1, record 16, French, - essai%20de%20gonflement%20du%20gluten
Record number: 16, Textual support number: 1 OBS
Termes en usage à la Commission canadienne des grains. 2, record 16, French, - essai%20de%20gonflement%20du%20gluten
Record 16, Spanish
Record 16, Campo(s) temático(s)
- Industria alimentaria
- Panificación
- Cultivo de cereales
Record 16, Main entry term, Spanish
- prueba de dilatación del gluten
1, record 16, Spanish, prueba%20de%20dilataci%C3%B3n%20del%20gluten
correct, feminine noun
Record 16, Abbreviations, Spanish
Record 16, Synonyms, Spanish
- prueba de Berliner 1, record 16, Spanish, prueba%20de%20Berliner
correct, feminine noun
Record 16, Textual support, Spanish
Record 17 - internal organization data 2008-09-26
Record 17, English
Record 17, Subject field(s)
- Food Industries
- Noodles and Pasta
Record 17, Main entry term, English
- pasta making
1, record 17, English, pasta%20making
correct
Record 17, Abbreviations, English
Record 17, Synonyms, English
Record 17, Textual support, English
Record number: 17, Textual support number: 1 CONT
[Gluten] is responsible for most of the viscoelastic properties of wheat flour doughs and is the main factor dictating the use of a wheat variety in bread and pasta making. 2, record 17, English, - pasta%20making
Record number: 17, Textual support number: 1 OBS
Term used at the Canadian Grain Commission. 3, record 17, English, - pasta%20making
Record 17, French
Record 17, Domaine(s)
- Industrie de l'alimentation
- Pâtes alimentaires
Record 17, Main entry term, French
- pastification
1, record 17, French, pastification
correct, feminine noun
Record 17, Abbreviations, French
Record 17, Synonyms, French
Record 17, Textual support, French
Record number: 17, Textual support number: 1 DEF
Fabrication des pâtes alimentaires. 2, record 17, French, - pastification
Record number: 17, Textual support number: 1 CONT
En pastification de farine composée blé/sorgho, il convient d'utiliser des sorghos blancs non anthocyanés. 3, record 17, French, - pastification
Record number: 17, Textual support number: 1 OBS
Terme en usage à la Commission canadienne des grains. 2, record 17, French, - pastification
Record 17, Spanish
Record 17, Textual support, Spanish
Record 18 - internal organization data 2007-04-25
Record 18, English
Record 18, Subject field(s)
- Breadmaking
Record 18, Main entry term, English
- flat bread
1, record 18, English, flat%20bread
correct
Record 18, Abbreviations, English
Record 18, Synonyms, English
- flatbread 2, record 18, English, flatbread
correct
- crisp bread 1, record 18, English, crisp%20bread
correct
- crispbread 3, record 18, English, crispbread
correct
- flatbrod 2, record 18, English, flatbrod
correct
Record 18, Textual support, English
Record number: 18, Textual support number: 1 DEF
Name given to a flour and water wafer, originally Swedish and made from rye flour, but [which] may be made from wheat flour. 3, record 18, English, - flat%20bread
Record number: 18, Textual support number: 1 OBS
It has a much lower water content than bread and some brands are richer in protein because of added wheat gluten... 3, record 18, English, - flat%20bread
Record number: 18, Textual support number: 2 OBS
For a flat-bread-style snack the product is forced through the die and continues to the toasting oven in long stands. After toasting the product is cut to size. 1, record 18, English, - flat%20bread
Record number: 18, Textual support number: 3 OBS
Flat bread: The term also designate a category of bread, ex. Lebanese bread. 2, record 18, English, - flat%20bread
Record 18, French
Record 18, Domaine(s)
- Boulangerie
Record 18, Main entry term, French
- pain plat
1, record 18, French, pain%20plat
correct, masculine noun
Record 18, Abbreviations, French
Record 18, Synonyms, French
- pain suédois 2, record 18, French, pain%20su%C3%A9dois
correct, masculine noun
Record 18, Textual support, French
Record number: 18, Textual support number: 1 DEF
Produit à base de céréales, généralement fabriqué par cuisson-extrusion, qui est extrudé sous formes de bandes continues qui sont ensuite coupées en tranches et toastées. 1, record 18, French, - pain%20plat
Record number: 18, Textual support number: 1 OBS
Les caractéristiques du pain plat sont principalement ses dimensions, sa structure alvéolée (taille, régularité) et sa croustillance. Sur le plan commercial, il est surtout en concurrence avec les biscottes et le pain braisé. 1, record 18, French, - pain%20plat
Record 18, Spanish
Record 18, Textual support, Spanish
Record 19 - internal organization data 2004-10-26
Record 19, English
Record 19, Subject field(s)
- Milling and Cereal Industries
- Pastries
Record 19, Main entry term, English
- soft wheat flour
1, record 19, English, soft%20wheat%20flour
correct
Record 19, Abbreviations, English
Record 19, Synonyms, English
- soft flour 2, record 19, English, soft%20flour
correct
Record 19, Textual support, English
Record number: 19, Textual support number: 1 DEF
Flour with a low percentage of weak gluten, e. g., English wheat flour. 2, record 19, English, - soft%20wheat%20flour
Record 19, French
Record 19, Domaine(s)
- Minoterie et céréales
- Pâtisserie
Record 19, Main entry term, French
- farine de blé tendre
1, record 19, French, farine%20de%20bl%C3%A9%20tendre
correct, feminine noun
Record 19, Abbreviations, French
Record 19, Synonyms, French
Record 19, Textual support, French
Record number: 19, Textual support number: 1 DEF
Farine à pâtisserie pauvre en gluten utilisée dans la confection des pâtisseries, surtout des gâteaux. 2, record 19, French, - farine%20de%20bl%C3%A9%20tendre
Record 19, Spanish
Record 19, Textual support, Spanish
Record 20 - internal organization data 2004-08-23
Record 20, English
Record 20, Subject field(s)
- Milling and Cereal Industries
Record 20, Main entry term, English
- rice flour
1, record 20, English, rice%20flour
correct
Record 20, Abbreviations, English
Record 20, Synonyms, English
Record 20, Textual support, English
Record number: 20, Textual support number: 1 CONT
Rice flour is non-allergenic and is particularly valuable as a wheat flour substitute for persons who are allergic to gluten and wheat flour products. Rice flours are extruded to produce rice pasta, chips and other snacks, as well as breakfast cereals. 2, record 20, English, - rice%20flour
Record number: 20, Textual support number: 2 CONT
For a lighter cake-like texture use white rice flour. 3, record 20, English, - rice%20flour
Record 20, French
Record 20, Domaine(s)
- Minoterie et céréales
Record 20, Main entry term, French
- farine de riz
1, record 20, French, farine%20de%20riz
correct, feminine noun
Record 20, Abbreviations, French
Record 20, Synonyms, French
Record 20, Textual support, French
Record number: 20, Textual support number: 1 CONT
Les pâtes peuvent aussi être fabriquées à partir de farine de blé mou, d'un mélange de blé dur et de blé mou, de farine de sarrasin, de farine de riz ou de farine de maïs (rare). 1, record 20, French, - farine%20de%20riz
Record 20, Spanish
Record 20, Textual support, Spanish
Record 21 - internal organization data 2001-08-09
Record 21, English
Record 21, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 21, Main entry term, English
- farinograph mixing curve
1, record 21, English, farinograph%20mixing%20curve
correct
Record 21, Abbreviations, English
Record 21, Synonyms, English
- farinograph curve 2, record 21, English, farinograph%20curve
correct
Record 21, Textual support, English
Record number: 21, Textual support number: 1 CONT
Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality. 3, record 21, English, - farinograph%20mixing%20curve
Record 21, French
Record 21, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 21, Main entry term, French
- farinogramme
1, record 21, French, farinogramme
correct, masculine noun
Record 21, Abbreviations, French
Record 21, Synonyms, French
Record 21, Textual support, French
Record number: 21, Textual support number: 1 CONT
Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson. 1, record 21, French, - farinogramme
Record 21, Spanish
Record 21, Textual support, Spanish
Record 22 - internal organization data 2001-08-09
Record 22, English
Record 22, Subject field(s)
- Breadmaking
- Milling and Cereal Industries
Record 22, Main entry term, English
- good cooking quality
1, record 22, English, good%20cooking%20quality
correct
Record 22, Abbreviations, English
Record 22, Synonyms, English
Record 22, Textual support, English
Record number: 22, Textual support number: 1 CONT
Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality. 1, record 22, English, - good%20cooking%20quality
Record 22, French
Record 22, Domaine(s)
- Boulangerie
- Minoterie et céréales
Record 22, Main entry term, French
- bonne tenue à la cuisson
1, record 22, French, bonne%20tenue%20%C3%A0%20la%20cuisson
correct, feminine noun
Record 22, Abbreviations, French
Record 22, Synonyms, French
Record 22, Textual support, French
Record number: 22, Textual support number: 1 CONT
Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson. 1, record 22, French, - bonne%20tenue%20%C3%A0%20la%20cuisson
Record 22, Spanish
Record 22, Textual support, Spanish
Record 23 - internal organization data 2001-07-30
Record 23, English
Record 23, Subject field(s)
- Food Industries
- Breadmaking
Record 23, Main entry term, English
- gluten protein denaturation
1, record 23, English, gluten%20protein%20denaturation
correct
Record 23, Abbreviations, English
Record 23, Synonyms, English
Record 23, Textual support, English
Record number: 23, Textual support number: 1 CONT
Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation. Wheat protein denaturation in dough starts at about 70 degrees C and proceeds to a point where the gas cell walls become fixed and expansion terminates. While internal crumb temperatures do not exceed 100 degrees C crust temperature reaches 195 degrees C. At this high temperature, complex browning reactions of the Maillard-type take place between reducing sugars and free amino acids. These reactions lead to the characteristic crust colour and substantially influence bread flavour. 1, record 23, English, - gluten%20protein%20denaturation
Record 23, French
Record 23, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 23, Main entry term, French
- dénaturation de la protéine du gluten
1, record 23, French, d%C3%A9naturation%20de%20la%20prot%C3%A9ine%20du%20gluten
correct, feminine noun
Record 23, Abbreviations, French
Record 23, Synonyms, French
Record 23, Textual support, French
Record number: 23, Textual support number: 1 CONT
Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes. Les protéines du blé dans la pâte commencent à se dénaturer à 70 degrés C et cette réaction se poursuit jusqu'au moment où les parois des cellules de gaz deviennent fixes et où l'expansion s'arrête. Tandis que la température interne de la mie ne dépasse pas 100 degrés C, celle de la croûte s'élève jusqu'à 195 degrés C. A cette température élevée a lieu le brunissement par réaction de Maillard où se trouvent impliqués les sucs réducteurs et les amino-acides libres. Cette réaction confère à la croûte sa coloration caractéristique et contribue en grande partie à la saveur du pain. 1, record 23, French, - d%C3%A9naturation%20de%20la%20prot%C3%A9ine%20du%20gluten
Record 23, Spanish
Record 23, Textual support, Spanish
Record 24 - internal organization data 2001-06-19
Record 24, English
Record 24, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
Record 24, Main entry term, English
- flour protein
1, record 24, English, flour%20protein
correct
Record 24, Abbreviations, English
Record 24, Synonyms, English
Record 24, Textual support, English
Record number: 24, Textual support number: 1 CONT
The use of wheat with high protein content and good quality or flour enriched with vital gluten could improve frozen dough stability. Another method to strengthen the flour, namely the use of high-protein air-classified flour, was investigated in this research. A T11 Hurricane Turbo Separator was used to air-classify pin-milled, straight-grade flour from nine wheats. Protein was shifted to the fine fraction, together with damaged starch and enzyme activity. The finer high-protein flour fraction was used to improve frozen dough's quality by blending with straight-grade flour. The bread volume increased with flour protein content. Quality deterioration of dough with extended frozen storage and freeze-thawing was lessened by adding the high-protein flour. This trend was not shown in low-protein wheat flours that(straight grade) contained less than 9 % protein. Other properties of air-classified flour also were investigated to explain their function in making frozen bread dough. 2, record 24, English, - flour%20protein
Record 24, French
Record 24, Domaine(s)
- Culture des céréales
- Minoterie et céréales
Record 24, Main entry term, French
- protéine de la farine
1, record 24, French, prot%C3%A9ine%20de%20la%20farine
correct, feminine noun
Record 24, Abbreviations, French
Record 24, Synonyms, French
Record 24, Textual support, French
Record number: 24, Textual support number: 1 CONT
Pour améliorer la qualité nutritionnelle des farines composées dans le cas où ces dernières contiennent des farines pauvres en protéines. Ceci est particulièrement le cas si l'on utilise des farines de manioc, mais c'est également vrai en cas d'utilisation de céréales secondaires de substitution. L'addition de farines de protéagineuses accroît alors la teneur en protéines de la farine composée. Par ailleurs, les graines protéagineuses sont pauvres en acides aminés soufrés tandis que les céréales sont pauvres en lysine; en mélangeant les deux farines, on rééquilibre la balance des acides aminés et l'on accroît donc la qualité protéique de la farine composée. 2, record 24, French, - prot%C3%A9ine%20de%20la%20farine
Record 24, Spanish
Record 24, Textual support, Spanish
Record 25 - internal organization data 2001-04-20
Record 25, English
Record 25, Subject field(s)
- Food Industries
- Grain Growing
Record 25, Main entry term, English
- sodium dodecyl sulfate sedimentation test
1, record 25, English, sodium%20dodecyl%20sulfate%20sedimentation%20test
correct
Record 25, Abbreviations, English
- SDS test 1, record 25, English, SDS%20test
correct
Record 25, Synonyms, English
- SDS sedimentation test 2, record 25, English, SDS%20sedimentation%20test
correct
Record 25, Textual support, English
Record number: 25, 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 25, English, - sodium%20dodecyl%20sulfate%20sedimentation%20test
Record 25, French
Record 25, Domaine(s)
- Industrie de l'alimentation
- Culture des céréales
Record 25, Main entry term, French
- test de sédimentation SDS
1, record 25, French, test%20de%20s%C3%A9dimentation%20SDS
correct, masculine noun
Record 25, Abbreviations, French
Record 25, Synonyms, French
Record 25, Textual support, French
Record number: 25, 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 25, French, - test%20de%20s%C3%A9dimentation%20SDS
Record 25, Spanish
Record 25, Textual support, Spanish
Record 26 - internal organization data 2000-09-26
Record 26, English
Record 26, Subject field(s)
- Biological Sciences
- Chemistry
- Food Industries
Record 26, Main entry term, English
- soluble glutenin
1, record 26, English, soluble%20glutenin
correct
Record 26, Abbreviations, English
Record 26, Synonyms, English
Record 26, Textual support, English
Record number: 26, Textual support number: 1 CONT
When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour. 2, record 26, English, - soluble%20glutenin
Record 26, French
Record 26, Domaine(s)
- Sciences biologiques
- Chimie
- Industrie de l'alimentation
Record 26, Main entry term, French
- gluténine soluble
1, record 26, French, glut%C3%A9nine%20soluble
correct, feminine noun
Record 26, Abbreviations, French
Record 26, Synonyms, French
Record 26, Textual support, French
Record number: 26, Textual support number: 1 OBS
Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines. 2, record 26, French, - glut%C3%A9nine%20soluble
Record 26, Spanish
Record 26, Textual support, Spanish
Record 27 - internal organization data 2000-09-26
Record 27, English
Record 27, Subject field(s)
- Grain Growing
Record 27, Main entry term, English
- insoluble glutenin
1, record 27, English, insoluble%20glutenin
correct
Record 27, Abbreviations, English
Record 27, Synonyms, English
Record 27, Textual support, English
Record number: 27, Textual support number: 1 CONT
When mixed with water the substance referred to as gluten comprises two protein fractions : glutenins which are high molecular weight proteins, 150-1000 kdaltons and gliadins which are smaller molecular weight proteins, 25-100 kdaltons. Both protein fractions are rich in the amino acids glutamine and proline but relatively poor in the more basic amino acids. The better wheat cultivars for bread flour are those which have high amounts of the high molecular weight glutenins. Both intra and inter polypeptide chain disulphide bridges in glutenin appear to be important for the viscoelastic properties of bread dough. The loaf volume is inversely related to the proportion of acid soluble glutenin and directly related to the insoluble glutenin content of the flour. 2, record 27, English, - insoluble%20glutenin
Record 27, French
Record 27, Domaine(s)
- Culture des céréales
Record 27, Main entry term, French
- gluténine insoluble
1, record 27, French, glut%C3%A9nine%20insoluble
correct, feminine noun
Record 27, Abbreviations, French
Record 27, Synonyms, French
Record 27, Textual support, French
Record number: 27, Textual support number: 1 OBS
Gluténine : nom générique donné aux protéines du monde végétal solubles dans les milieux acides et alcalins dilués. Elles sont abondantes dans l'amande des céréales. Dans le domaine nutritionnel, elles ont un équilibre moyen en acides aminés indispensables, mais toujours supérieur à celui des prolamines. 2, record 27, French, - glut%C3%A9nine%20insoluble
Record 27, Spanish
Record 27, Textual support, Spanish
Record 28 - internal organization data 1996-04-11
Record 28, English
Record 28, Subject field(s)
- Milling and Cereal Industries
- Agricultural Economics
Record 28, Main entry term, English
- wheat gluten 1, record 28, English, wheat%20gluten
Record 28, Abbreviations, English
Record 28, Synonyms, English
Record 28, Textual support, English
Record number: 28, Textual support number: 1 OBS
Term(s) used at the Canadian Grain Commission in the field of cereal terminology. 2, record 28, English, - wheat%20gluten
Record 28, French
Record 28, Domaine(s)
- Minoterie et céréales
- Économie agricole
Record 28, Main entry term, French
- gluten du blé
1, record 28, French, gluten%20du%20bl%C3%A9
masculine noun
Record 28, Abbreviations, French
Record 28, Synonyms, French
Record 28, Textual support, French
Record number: 28, Textual support number: 1 OBS
Terme(s) en usage à la Commission canadienne des grains dans le domaine céréalier. 2, record 28, French, - gluten%20du%20bl%C3%A9
Record 28, Spanish
Record 28, Textual support, Spanish
Record 29 - internal organization data 1994-08-25
Record 29, English
Record 29, Subject field(s)
- Milling and Cereal Industries
Record 29, Main entry term, English
- vital wheat gluten
1, record 29, English, vital%20wheat%20gluten
correct
Record 29, Abbreviations, English
Record 29, Synonyms, English
Record 29, Textual support, English
Record number: 29, Textual support number: 1 DEF
Industrial product consisting of wheat gluten and having in the hydrated or rehydrated state, cohesive and elastic properties. 2, record 29, English, - vital%20wheat%20gluten
Record number: 29, Textual support number: 1 OBS
Wheat gluten alone or gluten mixed with whole kernel cooked wheat can be made into a meatlike product. 3, record 29, English, - vital%20wheat%20gluten
Record 29, French
Record 29, Domaine(s)
- Minoterie et céréales
Record 29, Main entry term, French
- gluten de froment élastique
1, record 29, French, gluten%20de%20froment%20%C3%A9lastique
correct, masculine noun
Record 29, Abbreviations, French
Record 29, Synonyms, French
- gluten de blé élastique 2, record 29, French, gluten%20de%20bl%C3%A9%20%C3%A9lastique
correct, masculine noun
Record 29, Textual support, French
Record number: 29, Textual support number: 1 DEF
Produit industriel consistant en gluten de froment et manifestant, à l'état hydraté ou réhydraté, ses propriétés agglomérantes et élastiques. 3, record 29, French, - gluten%20de%20froment%20%C3%A9lastique
Record 29, Spanish
Record 29, Textual support, Spanish
Record 30 - internal organization data 1993-11-15
Record 30, English
Record 30, Subject field(s)
- Food Industries
Record 30, Main entry term, English
- denatured gluten
1, record 30, English, denatured%20gluten
correct
Record 30, Abbreviations, English
Record 30, Synonyms, English
- devitalized gluten 1, record 30, English, devitalized%20gluten
correct
Record 30, Textual support, English
Record number: 30, Textual support number: 1 CONT
By more complete removal of the starch, products containing 75 and 85 percent protein are produced. When used in foods, the product is called "vital protein". When prepared for use in adhesive and other industrial products, it is made under less exacting conditions and called "denatured gluten". From Wheat to Flour, Wheat flour Institute, Chicago, 1966, p. 7. 2, record 30, English, - denatured%20gluten
Record number: 30, Textual support number: 1 OBS
Denature: To change the properties of a protein as to coagulate egg white. 3, record 30, English, - denatured%20gluten
Record 30, Key term(s)
- vital protein
Record 30, French
Record 30, Domaine(s)
- Industrie de l'alimentation
Record 30, Main entry term, French
- gluten dénaturé
1, record 30, French, gluten%20d%C3%A9natur%C3%A9
correct, masculine noun
Record 30, Abbreviations, French
Record 30, Synonyms, French
Record 30, Textual support, French
Record 30, Spanish
Record 30, Textual support, Spanish
Record 31 - internal organization data 1992-09-17
Record 31, English
Record 31, Subject field(s)
- International Bodies and Committees
Record 31, Main entry term, English
- International Wheat Gluten Association
1, record 31, English, International%20Wheat%20Gluten%20Association
correct
Record 31, Abbreviations, English
- IWGA 2, record 31, English, IWGA
correct, international
Record 31, Synonyms, English
Record 31, French
Record 31, Domaine(s)
- Organismes et comités internationaux
Record 31, Main entry term, French
- International Wheat Gluten Association
1, record 31, French, International%20Wheat%20Gluten%20Association
correct
Record 31, Abbreviations, French
- IWGA 2, record 31, French, IWGA
correct, international
Record 31, Synonyms, French
Record 31, Textual support, French
Record 31, Spanish
Record 31, Textual support, Spanish
Record 32 - internal organization data 1991-11-12
Record 32, English
Record 32, Subject field(s)
- Milling and Cereal Industries
Record 32, Main entry term, English
- pastry flour
1, record 32, English, pastry%20flour
correct
Record 32, Abbreviations, English
Record 32, Synonyms, English
Record 32, Textual support, English
Record number: 32, Textual support number: 1 DEF
a flour usually manufactured from soft wheat low in gluten content and milled very fine that is esp. suitable for making pastry and cake. 1, record 32, English, - pastry%20flour
Record 32, French
Record 32, Domaine(s)
- Minoterie et céréales
Record 32, Main entry term, French
- farine à pâtisserie
1, record 32, French, farine%20%C3%A0%20p%C3%A2tisserie
correct, feminine noun
Record 32, Abbreviations, French
Record 32, Synonyms, French
- farine pâtisserière 2, record 32, French, farine%20p%C3%A2tisseri%C3%A8re
correct, feminine noun
- farine pour pâtisserie 2, record 32, French, farine%20pour%20p%C3%A2tisserie
correct, feminine noun
Record 32, Textual support, French
Record number: 32, Textual support number: 1 CONT
Farine à pâtisserie (...) Caractéristiques (...) Pauvre en gluten (...) Utilisations (...) Confection des pâtisseries, surtout des gâteaux. 3, record 32, French, - farine%20%C3%A0%20p%C3%A2tisserie
Record 32, Spanish
Record 32, Textual support, Spanish
Record 33 - internal organization data 1991-03-19
Record 33, English
Record 33, Subject field(s)
- Milling and Cereal Industries
Record 33, Main entry term, English
- activated gluten
1, record 33, English, activated%20gluten
correct
Record 33, Abbreviations, English
Record 33, Synonyms, English
Record 33, Textual support, English
Record number: 33, Textual support number: 1 CONT
At present, the company has a number of unique products of interest including : activated gluten(enzyme-modified lecithin complexed to vital wheat gluten) ;... 1, record 33, English, - activated%20gluten
Record 33, French
Record 33, Domaine(s)
- Minoterie et céréales
Record 33, Main entry term, French
- gluten activé
1, record 33, French, gluten%20activ%C3%A9
proposal, masculine noun
Record 33, Abbreviations, French
Record 33, Synonyms, French
Record 33, Textual support, French
Record 33, Spanish
Record 33, Textual support, Spanish
Record 34 - internal organization data 1975-03-11
Record 34, English
Record 34, Subject field(s)
- Milling and Cereal Industries
Record 34, Main entry term, English
- devital wheat gluten 1, record 34, English, devital%20wheat%20gluten
Record 34, Abbreviations, English
Record 34, Synonyms, English
Record 34, Textual support, English
Record number: 34, Textual support number: 1 OBS
devitalize: To refine (as foodstuffs) to the point that essential or desirable constituents are lost. 2, record 34, English, - devital%20wheat%20gluten
Record 34, French
Record 34, Domaine(s)
- Minoterie et céréales
Record 34, Main entry term, French
- gluten de farine de blé raffiné
1, record 34, French, gluten%20de%20farine%20de%20bl%C3%A9%20raffin%C3%A9
masculine noun
Record 34, Abbreviations, French
Record 34, Synonyms, French
- gluten de blé raffiné 1, record 34, French, gluten%20de%20bl%C3%A9%20raffin%C3%A9
masculine noun
Record 34, Textual support, French
Record 34, Spanish
Record 34, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.
- Date Modified: