TERMIUM Plus®

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

STRUCTURE ALVEOLEE [3 records]

Record 1 2019-10-25

English

Subject field(s)
  • Breadmaking

French

Domaine(s)
  • Boulangerie
CONT

Le pain ordinaire a une structure alvéolée résultant de la production de gaz carbonique par la fermentation panaire provoquée par la levure. Il est présenté sous des aspects et des formats très variés : baguette, ficelle, bâtard, gros pain, couronne.

Spanish

Campo(s) temático(s)
  • Panificación
Save record 1

Record 2 2007-04-25

English

Subject field(s)
  • Breadmaking
DEF

Name given to a flour and water wafer, originally Swedish and made from rye flour, but [which] may be made from wheat flour.

OBS

It has a much lower water content than bread and some brands are richer in protein because of added wheat gluten ...

OBS

For a flat-bread-style snack the product is forced through the die and continues to the toasting oven in long stands. After toasting the product is cut to size.

OBS

Flat bread: The term also designate a category of bread, ex. Lebanese bread.

French

Domaine(s)
  • Boulangerie
DEF

Produit à base de céréales, généralement fabriqué par cuisson-extrusion, qui est extrudé sous formes de bandes continues qui sont ensuite coupées en tranches et toastées.

OBS

Les caractéristiques du pain plat sont principalement ses dimensions, sa structure alvéolée(taille, régularité) et sa croustillance. Sur le plan commercial, il est surtout en concurrence avec les biscottes et le pain braisé.

Spanish

Save record 2

Record 3 2004-10-13

English

Subject field(s)
  • Geochemistry
  • Petrography
DEF

... a hard, rocklike material with a honeycombed structure, deposited by the waters of streams and springs rich in calcium carbonate.

French

Domaine(s)
  • Géochimie
  • Pétrographie
DEF

[...] substance dure comme de la roche, à structure alvéolée [...] déposée par les eaux des cours d’eau et ruisseaux riches en carbonate de chaux.

Spanish

Save record 3

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