TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
HARD FLOUR [1 record]
Record 1 - internal organization data 2011-09-20
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 1, Main entry term, English
- hard wheat flour
1, record 1, English, hard%20wheat%20flour
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- hard flour 2, record 1, English, hard%20flour
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
... When wheat is milled into flour, starch granules are subjected to physical damage and granules may be fractured, cracked, chopped or otherwise changed. As a result, normal flours may contain varying amounts of starch granules damaged to varying degrees in addition to intact starch granules. Hard wheat flours usually have much higher starch damage values than soft wheat flours. Starch granules in soft wheat endosperm are loosely bound in the kernel and easily released in milling; on the other hand, starch granules in hard wheat endosperm are firmly bound in a much stronger protein matrix and therefore more liable to damage when endosperm fragments are reduced during milling. 1, record 1, English, - hard%20wheat%20flour
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- farine de blé de force
1, record 1, French, farine%20de%20bl%C3%A9%20de%20force
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
[...] Lors de la mouture du blé, les granules d'amidon sont exposés à des dommages physiques et peuvent être écrasés, fêlés, fendus ou altérés de quelque façon. Conséquemment, les farines normales peuvent contenir diverses proportions de granules d'amidon plus ou moins endommagés, en plus de granules intacts. Les farines de blés de force sont généralement plus exposées à ces dommages que celles de blés tendres. Dans le cas des blés tendres, les granules d'amidon sont rattachés de façon assez lâche dans l'endosperme et facilement libérés au moment de la mouture. Par contre, dans le cas des blés de force les granules d'amidon sont retenus beaucoup plus fermement au sein de la matrice protéique et sont ainsi davantage exposés aux dommages au moment de la réduction des fragments d'endosperme par la mouture. 2, record 1, French, - farine%20de%20bl%C3%A9%20de%20force
Record 1, Spanish
Record 1, Textual support, Spanish
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