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CONTENIDO GLUTEN HARINA [2 records]
Record 1 - internal organization data 2012-01-23
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 1, Main entry term, English
- flour strength
1, record 1, English, flour%20strength
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- strength of flour 2, record 1, English, strength%20of%20flour
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
The capacity of a flour to produce well-leavened loaves of large loaf volume. 2, record 1, English, - flour%20strength
Record number: 1, Textual support number: 1 OBS
A desirable characteristic of breadmaking flour. 2, record 1, English, - flour%20strength
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 1, Main entry term, French
- force de la farine
1, record 1, French, force%20de%20la%20farine
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Aptitude d'une farine à produire un pain bien levé, d'un volume élevé. 1, record 1, French, - force%20de%20la%20farine
Record number: 1, Textual support number: 1 OBS
C'est une caractéristique des plus désirables d'une farine boulangère. 1, record 1, French, - force%20de%20la%20farine
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Molinería y cereales
- Panificación
Record 1, Main entry term, Spanish
- fuerza de la harina
1, record 1, Spanish, fuerza%20de%20la%20harina
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Capacidad de una harina, para producir una pieza de pan bien crecida y de gran volumen. 2, record 1, Spanish, - fuerza%20de%20la%20harina
Record number: 1, Textual support number: 1 CONT
La fuerza de una harina, la da el contenido de gluten que tiene, a más gluten, más fuerza tiene la harina. 3, record 1, Spanish, - fuerza%20de%20la%20harina
Record 2 - internal organization data 2012-01-11
Record 2, English
Record 2, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
Record 2, Main entry term, English
- flour gluten content
1, record 2, English, flour%20gluten%20content
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- gluten content of flour 2, record 2, English, gluten%20content%20of%20flour
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. 1, record 2, English, - flour%20gluten%20content
Record number: 2, Textual support number: 1 PHR
Dry, wet flour gluten content. 1, record 2, English, - flour%20gluten%20content
Record 2, French
Record 2, Domaine(s)
- Minoterie et céréales
- Boulangerie
Record 2, Main entry term, French
- teneur en gluten de la farine
1, record 2, French, teneur%20en%20gluten%20de%20la%20farine
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
La teneur en gluten de la farine est une mesure de sa valeur boulangère. 1, record 2, French, - teneur%20en%20gluten%20de%20la%20farine
Record number: 2, Textual support number: 1 OBS
[...] une farine riche en gluten donne une pâte qui se travaille plus facilement : sa substance collante empêche les produits de boulangerie de s'émietter et elle favorise la cuisson [...] 2, record 2, French, - teneur%20en%20gluten%20de%20la%20farine
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Molinería y cereales
- Panificación
Record 2, Main entry term, Spanish
- contenido de gluten de la harina
1, record 2, Spanish, contenido%20de%20gluten%20de%20la%20harina
correct, masculine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 CONT
Al hablar del contenido de gluten de la harina se tiene que hablar también del porcentaje de absorción de agua, esta especificación va de la mano con el porcentaje de gluten de la harina, eso quiere decir que a mayor cantidad de gluten, mayor será la cantidad de agua que la harina va a absorber. 1, record 2, Spanish, - contenido%20de%20gluten%20de%20la%20harina
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