TERMIUM Plus®

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WET GLUTEN [1 record]

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Alphabetical list of terms

Record 1 2011-07-26

English

Subject field(s)
  • Breadmaking
  • Noodles and Pasta
CONT

If crude wet gluten is baked in a hot oven it puff into a ball of considerable volume.

French

Domaine(s)
  • Boulangerie
  • Pâtes alimentaires
CONT

Pour faire le pain de gluten on utilise un mélange de gluten sec et de gluten humide, auxquels on incorpore un peu de farine de froment.

Spanish

Campo(s) temático(s)
  • Panificación
  • Pastas alimentarias
CONT

El gluten se forma únicamente cuando se le adiciona agua a la harina. [...] Una harina adecuada para panificación debe tener: % Gluten seco: Superior a 9% para harinas semiduras y blandas, y superior al 11% para harinas duras. % Gluten húmedo: 33% para harinas duras y 28% para el resto.

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