TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

MOUTURE HAUTE [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2017-03-30

English

Subject field(s)
  • Grain Growing
  • Agricultural Economics
CONT

There are two different commercial wheat debranning systems, the Tkac (1992) procedure and the 'PeriTec' process, marketed by Satake Corporation (McGee 1995). In both processes the wheat bran layers are removed by successive passages through modified rice polishers. A short conditioning period (3 to 5 min) is used to ensure that water penetrates into the outer regions only of the seed coat. Abrasion is used first in the Satake process, followed by friction, as in rice polishing. In the Tkac system the outer layers are removed first by friction passages followed by abrasion passages.

CONT

Research has shown that debranning prior to milling leads to improved baking quality and nutritional value, eradication of microbial contamination and the potential for creating value-added products.

Key term(s)
  • de-branning of wheat

French

Domaine(s)
  • Culture des céréales
  • Économie agricole
CONT

Les récents progrès techniques réalisés dans la mouture du blé dur et la transformation des pâtes comme l'extraction du son du blé, un procédé visant la granulation plus fine des semoules pour les pressoirs à pâtes à haute capacité, et l'acceptation générale des séchoirs à pâtes à température élevée, influent considérablement sur l'importance relative des facteurs de classement sur l'aptitude technologique du blé.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Economía agrícola
Save record 1

Record 2 2001-10-23

English

Subject field(s)
  • Milling and Cereal Industries
DEF

Grinding with rolls widely separated a process of making flour from grain by several successive grindings and intermediate sorting.

French

Domaine(s)
  • Minoterie et céréales
CONT

mouture haute(ou mouture ronde), dans laquelle l'écartement des meules est aussi élevé que possible/-/.

OBS

KIGER, J.L. Technique moderne de la biscuiterie, Dunod, Paris, 67. p.65.

Spanish

Save record 2

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