TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Canada Western Hard White Spring(CWHWS). Characteristics : hard white spring wheat; superior milling quality producing flour with excellent colour; 3 milling grades. End uses : bread and noodle production.  1, record 1, English, - Canada%20Western%20Hard%20White%20Spring

Record number: 1, Textual support number: 1 OBS

A Western Canada wheat class.  4, record 1, English, - Canada%20Western%20Hard%20White%20Spring

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Blé de force blanc de printemps de l'Ouest canadien (CWHWS). Caractéristiques : blé de force blanc de printemps; qualité meunière supérieure, donnant une farine de couleur excellente; trois grades meuniers. Utilisations finales : fabrication de pains et de nouilles.  2, record 1, French, - Bl%C3%A9%20de%20force%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record number: 1, Textual support number: 1 OBS

Classe de blé de l'Ouest canadien.  3, record 1, French, - Bl%C3%A9%20de%20force%20blanc%20de%20printemps%20de%20l%27Ouest%20canadien

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The meal moth is attracted to out-of-condition grain and is not a problem in dry sound grain. It can also be found in stored cereals and moist flour, bran or hay. This insect thrives in damp or mouldy locations and may be present in very large numbers. The adult has a wing-speed of about 2. 5 centimetres. The forewings are light brown with dark brown patches at the base and tip and each has two wavy, transverse white lines.  2, record 2, English, - meal%20moth

Record number: 2, Textual support number: 1 OBS

The female lays about 250 eggs. The whitish larvae have a brown head and a black first-body-segment. When fully grown they are about 2.5 centimetres long. The larvae web the grain kernels together in clusters. Under summer conditions the life cycle requires about eight weeks.  2, record 2, English, - meal%20moth

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

La pyrale de la farine s'attaque au grain endommagé et ne représente donc pas une menace pour le grain sec et sain. On la trouve également dans les céréales entreposées et dans la farine, le son ou le foin humide. Cet insecte prolifère dans les endroits humides ou moisis, où on peut le trouver en très grand nombre. L'envergure des ailes d'un adulte atteint 2,5 cm environ. Les ailes antérieures, d'un beige verdâtre, offrent à leur base, comme à leur extrémité, deux larges taches d'un brun foncé limitées, chacune, par un filet sinueux de couleur blanche.  2, record 2, French, - pyrale%20de%20la%20farine

Record number: 2, Textual support number: 1 OBS

La femelle pond environ deux cent cinquante œufs. La chenille, de couleur blanchâtre, a la tête brune et le premier segment du thorax noir. Au terme de son développement, la chenille mesure environ 2,5 cm de long. La chenille tisse des toiles formant des sacs pleins de grain. Le cycle, en été, exige environ huit semaines.  2, record 2, French, - pyrale%20de%20la%20farine

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Examples of traditional breads found in Israel would be the khala, a white braided bread prepared for the Sabbath and holidays. This is produced from the 52% flour and contains additional shortening, eggs and malt. The production of khala is restricted to Thursdays and the day prior to holidays.  1, record 3, English, - khala

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Comme exemple de pain traditionnel consommé en Israël, mentionnons le khala, un pain blanc tressé préparé pour le jour du sabbat et les jours fériés. Ce pain est fait de farine extraite à 52% et il y entre un supplément de graisse végétale, d'œufs et de malt. Sa production est restreinte au jeudi et à la veille des fêtes.  1, record 3, French, - khala

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An economically important African cereal grass(Eragrostis abyssinica) used for its grain which yields a white flour of good quality and as a forage and hay crop.  3, record 4, English, - teff

Record number: 4, Textual support number: 1 OBS

Terms standardized by ISO.  4, record 4, English, - teff

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Nom du poa d'abyssinie (Eragrostis abyssinica), céréale cultivée vers 2 000 m d'altitude en Éthiopie pour la préparation d'un pain agréable et acidulé.  4, record 4, French, - tef

Record number: 4, Textual support number: 1 OBS

Termes normalisés par l'ISO.  3, record 4, French, - tef

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

White rice flour is made by grinding raw white rice into a fine powder. It is commonly used in Asian cuisine for preparing a variety of noodles...  1, record 5, English, - white%20rice%20flour

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La farine de riz blanc est fabriquée en moulant du riz blanc brut pour créer une poudre fine. Elle est fréquemment utilisée dans la cuisine asiatique pour la préparation d'une variété de nouilles [...]  1, record 5, French, - farine%20de%20riz%20blanc

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Increased levels of alpha-amylase are evident in... grades [1 and 2 of Canada Eastern White Winter wheat] resulting in lower wheat falling number and flour amylograph peak viscosity values relative to last year.  2, record 6, English, - flour%20amylograph%20peak%20viscosity

Record number: 6, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 6, English, - flour%20amylograph%20peak%20viscosity

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les [...] grades [1 et 2 du blé blanc d'hiver de l'Est canadien] révèlent des teneurs accrues de l'alpha-amylase, ce qui donne un indice de chute du blé et une viscosité maximale de la farine à l'amylographe inférieurs par rapport à l'an dernier.  2, record 6, French, - viscosit%C3%A9%20maximale%20de%20la%20farine%20%C3%A0%20l%27amylographe

Record number: 6, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  3, record 6, French, - viscosit%C3%A9%20maximale%20de%20la%20farine%20%C3%A0%20l%27amylographe

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Bread of a light color, made from finely sifted wheat flour.  2, record 7, English, - white%20bread

Record number: 7, Textual support number: 1 CONT

Dough made from white wheat flour is very stretchy and resilient, which means the baker can use it to produce many different styles and shapes, and the worldwide popularity of white bread is partly down to this characteristic. Typical ingredients include wheat flour, water, salt and yeast.  3, record 7, English, - white%20bread

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

[Pain] issu de farine raffinée de blé, le germe et l'enveloppe du grain ayant été supprimés lors du procédé de fabrication.  2, record 7, French, - pain%20blanc

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Rye flour containing only endosperm is often called “white rye flour. ” As with refined wheat flour, white rye flour is missing many of the original nutrients in the rye kernel.  2, record 8, English, - white%20rye%20flour

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Harina blanca de centeno: es la harina de mayor grado de extracción [...] al 60%, pues el centeno tiene una gran proporción de salvado. Esta harina contiene la albúmina y casi todo el germen, manteniendo así unas propiedades alimenticias aceptables y una mejor digestibilidad. Es la más utilizada en repostería.  2, record 8, Spanish, - harina%20de%20centeno%20blanco

Record number: 8, Textual support number: 1 OBS

Los tipos de harina de centeno corresponden con el grado de remoción, o purificación, de salvado durante la fase de molido. [Los] grados denominados "centeno oscuro", "centeno medio" y "centeno blanco" de conformidad con el alcance de la remoción de salvado. 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.  3, record 8, Spanish, - harina%20de%20centeno%20blanco

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A chemical compound in the form of white crystals, used in medicine(active germicide), bleaching flour, and as a disinfectant.  3, record 9, English, - acetyl%20benzoyl%20peroxide

Record number: 9, Textual support number: 1 OBS

Chemical formula: C₆H₅CO·O₂·OCCH₃ or C₆H₅-CO-O₂-CO-CH₃ or C₉H₈O₄  4, record 9, English, - acetyl%20benzoyl%20peroxide

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Formule chimique : C₆H₅CO·O₂·OCCH₃ ou C₆H₅-CO-O₂-CO-CH₃ ou C₉H₈O₄  4, record 9, French, - peroxyde%20d%27ac%C3%A9tyle%20et%20de%20benzoyle

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

Fórmula química: C₆H₅CO·O₂·OCCH₃ o C₆H₅-CO-O₂-CO-CH₃ o C₉H₈O₄  2, record 9, Spanish, - acetozono

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Soft wheats are used for the production of biscuit and cake flours. Compared to hard red spring wheats they are lower in protein, have starchy endosperms and when milled produce a white flour of finer particle size, which is very suitable for cake and biscuit flours.  2, record 10, English, - soft%20wheat

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

[Les] blés tendres [...] sont généralement renflés, à pellicule assez épaisse [...]; leur cassure est blanche, forte en amidon, faible en protides.  2, record 10, French, - bl%C3%A9%20tendre

Record number: 10, Textual support number: 1 OBS

En Europe on a tendance à parler du "blé de pays", ou du "blé indigène, réservant le terme "blé tendre" pour désigner la notion plus vaste du "blé commun". Les blés de pays sont renforcés par des "blés de force" d'importation pour en augmenter la teneur en gluten et donc améliorer la valeur boulangère.  3, record 10, French, - bl%C3%A9%20tendre

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

El trigo blando es un grupo al que pertenecen una serie de especies que se destinan fundamentalmente a la producción de pan en Europa y a la producción de pastas en Estados Unidos o Canadá. La especie más abundante dentro de este grupo es el trigo blando (Triticum aestivum) aunque al mismo grupo pertenecen otros tan conocidos como la escaña mayor (Triticum spelta). El trigo blando se cultiva preferentemente en regiones cálidas o templadas y el grano al romperse presenta una diferencia de textura entre el borde, más duro, y el centro más harinoso. Su contenido en almidón, grasas, hierro, fósforo y vitamina B es superior al trigo duro.  1, record 10, Spanish, - trigo%20blando

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A potassium salt of iodic acid, soluble in water and available as white, odorless crystals. An analytical reagent. A bleaching and maturing agent for flour.  2, record 11, English, - potassium%20iodate

Record number: 11, Textual support number: 1 OBS

Chemical format: KIO₃  3, record 11, English, - potassium%20iodate

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Sel potassique de l'acide iodique, soluble dans l'eau et se présentant sous forme de cristaux blancs, inodores. Réactif analytique. Agent de blanchiment et de vieillissement des farines.  2, record 11, French, - iodate%20de%20potassium

Record number: 11, Textual support number: 1 OBS

Aussi utilisé en thérapeutique.  3, record 11, French, - iodate%20de%20potassium

Record number: 11, Textual support number: 2 OBS

Formule chimique : KIO₃  3, record 11, French, - iodate%20de%20potassium

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

cornstarch : Starch resembling a fine white flour made from corn and used chiefly in foods as a thickening agent... and in manufacture of adhesives and sizes for paper.  2, record 12, English, - redried%20cornstarch

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

amidon : Substance de réserve hydrocarbonée, que l'on rencontre sous forme de grains dans presque toutes les parties de plantes.  2, record 12, French, - amidon%20de%20ma%C3%AFs%20d%C3%A9shydrat%C3%A9

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

A name given(particularly in North America) to a number of noctuid moths whose wings are covered with fine white scales which come off easily and resemble flour.  3, record 13, English, - Miller%20moth

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Nom donné à divers papillons nocturnes, à ailes grises ou brunes dont les chenilles de quelques espèces sont nuisibles à certaines plantes cultivées.  1, record 13, French, - Noctuelle

Record number: 13, Textual support number: 2 OBS

Ce renseignement nous a été communiqué par l'Institut de recherche biosystématique (Agriculture Canada).  2, record 13, French, - Noctuelle

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A white powder slightly soluble in water, soluble in most organic solvents [used as] a bleaching agent for oil, flour, cheese, milk.  3, record 14, English, - dibenzoyl%20peroxide

Record number: 14, Textual support number: 1 OBS

Also a drying agent and a polymerization catalyst.  4, record 14, English, - dibenzoyl%20peroxide

Record number: 14, Textual support number: 2 OBS

benzoyl peroxide: incorrect form.  5, record 14, English, - dibenzoyl%20peroxide

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Poudre blanche, peu soluble dans l'eau, soluble dans la plupart des solvants organiques.  3, record 14, French, - peroxyde%20de%20dibenzoyle

Record number: 14, Textual support number: 1 OBS

Agent de blanchiment (huile, farine, fromages, lait).  3, record 14, French, - peroxyde%20de%20dibenzoyle

Record number: 14, Textual support number: 2 OBS

peroxyde de benzoyle : forme incorrecte.  4, record 14, French, - peroxyde%20de%20dibenzoyle

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

In Syria, the thin two-layer Arab bread is known as "kubz" or "kmag" and constitutes approximately 70% of the total bread consumed. In neighbouring Iraq, Lebanon, and Jordan, this type of bread is often known as Syrian bread.  1, record 15, English, - kubz

Record number: 15, Textual support number: 1 OBS

Syrian bread, also made from a white flour, is often produced from the same dough of the same formulation as sommoly bread. However, it is an Arab-style flat bread produced by baking a thin disc of dough at high temperatures.  1, record 15, English, - kubz

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

En Syrie, le pain arabe mince à deux épaisseurs est appelé «kubz» ou «kmag» et représente environ 70 % de la consommation totale de pain. Dans les pays voisins, c'est-à-dire l'Iraq, le Liban et la Jordanie, on le désigne souvent sous le nom de pain syrien.  1, record 15, French, - kubz

Record number: 15, Textual support number: 1 OBS

Le pain syrien, préparé également avec une farine blanche, provient souvent de la même formule de pâte que le sommoly. Il s'agit, toutefois, d'un pain galette arabe que l'on produit en faisant cuire une pâte en disque mince à températures élevées.  1, record 15, French, - kubz

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Swiss Fondue is a heated cheese sauce into which boiled potatoes or chunks of leftover bread are dipped into the cheese sauce. The cheese sauce is often made from two cheeses, usually Gruyère and Emmenthal, though in some areas of Switzerland, Vacherin cheese is used in place of both. Depending on the region, the cheese is mixed with milk, or with white wine and some starch such as flour to thicken it.  1, record 16, English, - swiss%20fondue

Record number: 16, Textual support number: 1 OBS

There are three main varieties: Fribourg Fondue: made from Gruyère with Vacherin;Geneva: made from Gruyère, Emmenthal and some make of "Bergkäse". Occasionally, chopped mushrooms and/or tomatoes are added;Vaud: made from Gruyère with roasted garlic.  1, record 16, English, - swiss%20fondue

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Fondue suisse [...] Plusieurs utilisent les mêmes fourchettes pour la fondue chinoise et pour la fondue au fromage. [...] Pour la fondue au fromage, il est préférable d'utiliser une fourchette à trois pointes, afin que les morceaux de pain tiennent bien lorsqu'on les brasse et qu'on les trempe. Une fondue à la texture parfaite est assez lisse et colle bien au pain. Les caquelons en fonte émaillés sont les grands favoris pour la fondue au fromage.  2, record 16, French, - fondue%20suisse

Record number: 16, Textual support number: 2 CONT

Une vraie fondue suisse est préparée avec d'authentiques fromages suisses (emmental, gruyère, vacherin, appenzell et, bien entendu,le fameux fromage à raclette) et des vins suisses.  3, record 16, French, - fondue%20suisse

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A Belgian dish consisting of balls of minced pork, onions, bread crumbs, white wine, egg yolks and stiffly beaten egg whites, rolled in flour and fried, then poached in stock with potatoes...  1, record 17, English, - fricandelle

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Boulette allongée ou fait d'un hachis de viande ou d'une farce.  2, record 17, French, - fricadelle

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

[A strong] heavy paper suitable for packing flour, usually duplex blue and white.  1, record 18, English, - flour%20bag%20paper

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A white odorless flour prepared from the fruit of Ceratonia siliqua and containing polysaccharides composed of mannane and galactose.  4, record 19, English, - carob%20bean%20gum

Record number: 19, Textual support number: 1 OBS

It is used in the food industry as a suspending agent, thickener and to prevent graininess in ice cream.  6, record 19, English, - carob%20bean%20gum

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Farine blanche, inodore, extraite de la caroube, fruit de Ceratonia siliqua (caroubier), et renfermant des polysaccharides constitués de mannane et de galactose.  1, record 19, French, - gomme%20de%20caroube

Record number: 19, Textual support number: 1 OBS

Épaississant et stabilisant en confiserie, chocolaterie, fromagerie, etc.  1, record 19, French, - gomme%20de%20caroube

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Chinese flour mills produce two grades of flour :white(ching-pai) of approximately 70% extraction and standard dark(tiao-chun) of approximately 80% extraction. The white flour represents 40% of flour production and the standard dark flour represents 60% of flour production. Flour milling is based on a short milling surface without purification.  1, record 20, English, - standard%20dark%20flour

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Les meuneries chinoises produisent deux types de farines : la farine blanche (ching-pai) d'environ 70 % d'extraction et la farine ordinaire foncée (tiao-chun) d'à peu près 80 % d'extraction. La farine blanche représente 40 % de la production de farine et la farine ordinaire foncée 60 %. La farine est préparée sur surfaces de meunerie restreintes, sans sassage.  1, record 20, French, - farine%20ordinaire%20fonc%C3%A9e

Record number: 20, Textual support number: 1 OBS

Il nous a été impossible de déterminer le genre de «tiao-chun».  2, record 20, French, - farine%20ordinaire%20fonc%C3%A9e

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, 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 21, English, - rice%20flour

Record number: 21, Textual support number: 2 CONT

For a lighter cake-like texture use white rice flour.  3, record 21, English, - rice%20flour

Record 21,  Textual support,  French

Record number: 21, 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 21, French, - farine%20de%20riz

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

The residue of the endosperm from the production of fine white table flour with low extraction(60-65%). It contains mainly the starchy portion of the endosperm and also some of the more nutritious aleurone layer. Seldom used alone, it is mixed with other offals to give wheat shorts and middlings.  1, record 22, English, - feed%20flour

Record 22,  Textual support,  French

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Chinese flour mills produce two grades of flour :white(ching-pai) of approximately 70% extraction and standard dark(tiao-chun) of approximately 80% extraction. The white flour represents 40% of flour production and the standard dark flour represents 60% of flour production. Flour milling is based on a short milling surface without purification.  1, record 23, English, - white%20flour%28ching%2Dpai%29

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Les meuneries chinoises produisent deux types de farines : la farine blanche (ching-pai) d'environ 70 % d'extraction et la farine ordinaire foncée (tiao-chun) d'à peu près 80 % d'extraction. La farine blanche représente 40 % de la production de farine et la farine ordinaire foncée 60 %. La farine est préparée sur surfaces de meunerie restreintes, sans sassage.  1, record 23, French, - farine%20blanche%20%28ching%2Dpai%29

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  French

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

The natural yellow pigment in flour is mainly xanthophyll. It detracts from the desirable white colour and is usually bleached by chemicals such as benzoyl peroxide.  1, record 26, English, - yellow%20pigment

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Le pigment jaune naturel de la farine est surtout de nature xanthophylle. Il s'oppose à la coloration blanche qu'on désire d'une farine de blé, et on le supprime généralement à l'aide de produits de blanchiment chimique comme le peroxyde de benzoyle.  1, record 26, French, - pigment%20jaune

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

Bundles of white fibers coursing transversaly across the flour of the fourth ventricle; they arise from the arcuate nuclei, pass dorsaly close to the midline, and after having reached the fourth ventricle finally enter the inferior cerebellar peduncle.  1, record 27, English, - medullary%20striae%20of%20the%20fourth%20ventricle

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

Petits cordons blanchâtres, au nombre de trois à cinq, situés sur le plancher du [quatrième] ventricule, à sa jonction bulbo-protubérantielle et étendus de la tige du calamus scriptorius à l'aile blanche externe.  1, record 27, French, - stries%20m%C3%A9dullaires%20du%20quatri%C3%A8me%20ventricule

Record number: 27, Textual support number: 1 OBS

Ancienne nomenclature : ténia médullaire; cordes de Bergmann; stries acoustiques; ténia acoustique.  2, record 27, French, - stries%20m%C3%A9dullaires%20du%20quatri%C3%A8me%20ventricule

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Lavash is a very thin, paper-liked bread, oval in shape, which is prepared in 500-gram pieces by sheeting and baking on the oven wall for 25 to 30 seconds. Rice flour and milk are often added to the basic formula. The resulting bread is very white in appearance and when rolled in a napkin can be kept for long periods of time. For this reason, it is popular with tribesmen and shepherds.  1, record 28, English, - lavash

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Le lavash est une galette ovale très mince, semblable à du papier, que l'on prépare en pâtons de 500 grammes, aplatis en feuilles et cuits sur les parois du four pendant 25 à 30 secondes. On ajoute souvent du lait et de la farine de riz à la formule de base. Le pain obtenu est très blanc et, une fois roulé dans une serviette, il peut se conserver longtemps. C'est pourquoi il est très apprécié des tribus nomades et des bergers.  1, record 28, French, - lavash

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Bread produced in the Kingdom of Saudi Arabia is varied, consisting of six basic types : sommoly, Syrian bread, bourr, normal bread, tamees, and toast bread. Sommoly is a small elongated hearth-baked loaf produced from a white flour.  1, record 29, English, - sommoly

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 CONT

Les pains produits dans le royaume d'Arabie Saoudite sont variés et il y en a six types principaux : le sommoly, le pain syrien, le bourr, le pain normal, le tamees ainsi que le pain à griller. Le sommoly est un petit pain allongé cuit sur la sole et obtenu à partir d'une farine blanche.  1, record 29, French, - sommoly

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

The whole of the white flour produced from wheat blended as one grade.  5, record 31, English, - straight%2Dgrade%20flour

Record number: 31, Textual support number: 2 DEF

Flour recovered from bolted wheat meal and containing the whole product of milling except bran and shorts.  2, record 31, English, - straight%2Dgrade%20flour

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

cornstarch : Starch resembling a fine white flour made from corn and used chiefly in foods as a thickening agent..., in making corn syrup and sugars, and in the manufacture of adhesives and sizes for paper and textiles.  2, record 32, English, - pearl%20cornstarch

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

L'amidonnerie de Maïs est très concentrée, et deux importantes usines assurent pratiquement la totalité de la production.  2, record 32, French, - amidon%20de%20ma%C3%AFs%20en%20grains

Record number: 32, Textual support number: 2 OBS

Amidon en grains, en poudre.  3, record 32, French, - amidon%20de%20ma%C3%AFs%20en%20grains

Record number: 32, Textual support number: 3 OBS

Amidon et fécule sont une même substance [...] Mais on a adopté plus particulièrement le nom de «fécule» pour désigner l'amidon des organes souterrains, tubercules et racines [...] en réservant celui d'«amidon» pour le produit industriel tiré des graines (blé, riz, maïs).  4, record 32, French, - amidon%20de%20ma%C3%AFs%20en%20grains

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

Although one of the primary aims in durum wheat milling is to produce a speck-free product, bran specks in the final product are unavoidable. If wheat is improperly cleaned, foreign material such as earth pellets or insect fragments may also appear as black specks; kernels damaged by severe smudge, mildew, black point or ergot will also cause speckiness. Since a specky product is undesirable, one test for checking the efficiency of milling is the determination of number of specks per unit area of semolina. The definition of "speck" is not clear cut and differentiation must be made between bran specks and other dark or black specks. Insufficient cleaning of wheat, presence of damaged kernels in low grade wheats, and inefficient purification contribute to speckiness. Normally, the number of specks is reported as specks per 100 square centimetres.  2, record 33, English, - specks

Record number: 33, Textual support number: 2 CONT

Criteria for judging quality. Flour color : A very simple way to determine color differences in different batches of flour is to look at the color of different types of flour under a sheet of glass. This can be done with more than one flour at a time. This method not only facilitates a comparison of the whiteness of different flours but allows for an inspection for impurities. The flour should have a... "perfectly regular consistency and not contain any specks". This obviously does not pertain to mixed grain or to other than white flours.  3, record 33, English, - specks

Record number: 33, Textual support number: 1 OBS

Mostly used in the plural.  4, record 33, English, - specks

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Bien que l'absence de piqûres soit une des caractéristiques les plus recherchées des semoules, les piqûres de son sont inévitables dans le produit final. Avec des blés mal nettoyés, divers corps étrangers (terre, fragments d'insectes) peuvent également apparaître comme des piqûres noires, tandis que les grains fortement avariés par la moucheture, le mildiou, la rouille ou l'ergot présenteront également des piqûres. Comme un produit piqué est indésirable, la détermination du nombre de piqûres par unité de surface de semoule constitue un test permettant de vérifier l'efficacité de la mouture. La définition du terme «piqûre» est imprécise et l'on doit établir une distinction entre celles qui sont causées par le son et les autres piqûres noires ou foncées. Un nettoyage insuffisant du blé, la présence de grains endommagés dans les blés de qualité inférieure et un sassage défectueux sont autant de causes possibles de la présence de piqûres. Normalement, leur nombre s'exprime en piqûres par 100 cm carrés.  1, record 33, French, - piq%C3%BBres%20de%20la%20farine

Record number: 33, Textual support number: 1 OBS

Utilisé le plus souvent au pluriel.  2, record 33, French, - piq%C3%BBres%20de%20la%20farine

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 DEF

A sodium salt used in the form of a white powder for conditioning starch and flour.  2, record 34, English, - sodium%20stearyl%20fumarate

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Sel sodique utilisé, sous la forme d'une poudre blanche, pour conditionner les fécules et les farines.  2, record 34, French, - st%C3%A9arylfumarate%20de%20sodium

Record number: 34, Textual support number: 1 OBS

Le terme «stéarylfumarate de sodium» apparaît sous le numéro 943 du Lexique de la chimie alimentaire.  3, record 34, French, - st%C3%A9arylfumarate%20de%20sodium

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

A white or yellow soluble powder, a mixture of maltose and dextrins, used to thicken or to modify milk and dairy products. Produced by the action of barley malt on corn flour.  1, record 35, English, - Corn%2DDextrin

Record number: 35, Textual support number: 1 CONT

Dextrin-maltose [is readily] sol in water or milk. One levelled tablespoonful (8 grams) supplies 27 calories. Use: As carbohydrate modifier for use with milk and milk products in infants’ formulas.  4, record 35, English, - Corn%2DDextrin

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

Poudre jaune ou blanche, soluble, constituée de maltose et de dextrines, employée pour épaissir ou modifier le lait et les produits laitiers. Résulte de l'action enzymatique du malt d'orge sur la farine de maïs.  1, record 35, French, - dextri%2Dmaltose

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

A loaf of white bread made in a twisted form by plaiting together a large and small piece of dough(the biblical beehive coil). The dough is made from white flour, enriched with eggs and a pinch of saffron, and the loaf is decorated with poppy seed. It is mentioned in the Bible, translated as ’loaves’, and is traditionally used for benediction of the Jewish sabbath and festivals.  1, record 36, English, - cholla

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

a white sauce made of chicken or veal stock and cream and thickened with butter and flour.  3, record 37, English, - velout%C3%A9

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

Sauce blanche à base d'un fond de veau ou de volaille entrant dans la préparation de diverses sauces.  1, record 37, French, - velout%C3%A9

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

A brown sauce containing onions, flour, stock, lemon juice, French mustard and white wine.  2, record 38, English, - Robert%20sauce

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 OBS

Robert. Nom d'une sauce à base de vin blanc et de vinaigre, qui accompagne classiquement les côtes de porc et d'autres viandes grillées.  1, record 38, French, - sauce%20Robert

Record 38,  Textual support,  Spanish