TERMIUM Plus®

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STEARYL-2-LACTYLATE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2001-11-05

English

Subject field(s)
  • Chemistry
  • Breadmaking
  • Fatty Substances (Food)
DEF

A fat-like substance that is added to dough to improve its handling properties and thereby improve the quality of the bread.

French

Domaine(s)
  • Chimie
  • Boulangerie
  • Corps gras (Ind. de l'aliment.)
DEF

Substance adipeuse ajoutée à la pâte pour améliorer ses propriétés de manipulation et donc la qualité du pain.

Spanish

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