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GLUTEN FUERTE [1 record]
Record 1 - internal organization data 2011-07-26
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Breadmaking
- Noodles and Pasta
Record 1, Main entry term, English
- strong gluten
1, record 1, English, strong%20gluten
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality. 1, record 1, English, - strong%20gluten
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Boulangerie
- Pâtes alimentaires
Record 1, Main entry term, French
- gluten fort
1, record 1, French, gluten%20fort
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson. 1, record 1, French, - gluten%20fort
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Molinería y cereales
- Panificación
- Pastas alimentarias
Record 1, Main entry term, Spanish
- gluten fuerte
1, record 1, Spanish, gluten%20fuerte
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Las variedades [de cereales] que presentan un grano duro son en definitiva los trigos para pan, ya que, por lo general, tienen un gluten fuerte que produce una masa capaz de absorber grandes cantidades de agua y producir un pan de gran volumen y buena consistencia. 1, record 1, Spanish, - gluten%20fuerte
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