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DUREE PETRISSAGE FARINOGRAPHE [3 records]
Record 1 - internal organization data 2008-03-11
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
Record 1, Main entry term, English
- farinograph mixing time
1, record 1, English, farinograph%20mixing%20time
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
The time in minutes required for the dough to reach maximum consistency. 1, record 1, English, - farinograph%20mixing%20time
Record number: 1, Textual support number: 1 OBS
Term used at the Canadian Grain Commission. 2, record 1, English, - farinograph%20mixing%20time
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 1, Main entry term, French
- durée de pétrissage au farinographe
1, record 1, French, dur%C3%A9e%20de%20p%C3%A9trissage%20au%20farinographe
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Nombre de minutes nécessaire pour que la pâte ait une consistance maximale. 1, record 1, French, - dur%C3%A9e%20de%20p%C3%A9trissage%20au%20farinographe
Record number: 1, Textual support number: 1 OBS
Terme en usage à la Commission canadienne des grains. 2, record 1, French, - dur%C3%A9e%20de%20p%C3%A9trissage%20au%20farinographe
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-03-10
Record 2, English
Record 2, Subject field(s)
- Milling and Cereal Industries
- Noodles and Pasta
- Breadmaking
Record 2, Main entry term, English
- maximum consistency
1, record 2, English, maximum%20consistency
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
In 1961 a method was introduced for mixing macaroni dough at 30 to 35% absorption on the farinograph. Among durum wheat varieties there is quite a variation in mixing characteristics. The curves are normally described by three parameters: dough development time (DDT): time in minutes required for the curve to reach a peak; maximum consistency (MC): viscosity measured in Brabender Units (B.U.) at the peak of the curve; tolerance index (TI): difference in consistency between the values at the peak and four minutes past the peak. 1, record 2, English, - maximum%20consistency
Record 2, French
Record 2, Domaine(s)
- Minoterie et céréales
- Pâtes alimentaires
- Boulangerie
Record 2, Main entry term, French
- consistance maximale
1, record 2, French, consistance%20maximale
correct, feminine noun
Record 2, Abbreviations, French
- C.M. 1, record 2, French, C%2EM%2E
feminine noun
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
En 1961, on a adopté une méthode de pétrissage de la pâte à macaroni entre 30 % et 35 % d’absorption au farinographe. Les variétés de blé dur offrent une grande diversité de propriétés se rapportant au pétrissage. Les courbes sont normalement décrites par trois paramètres :durée d’élaboration de la pâte(D. E. P.) : le temps(en minutes) nécessaire pour que la courbe atteigne un pic; consistance maximale(C. M.) : la viscosité mesurée en unités Brabender(U. B.) au pic de la courbe; indice de tolérance(I. T.) : la différence de consistance entre la valeur pic et la valeur quatre minutes après. 1, record 2, French, - consistance%20maximale
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2007-11-15
Record 3, English
Record 3, Subject field(s)
- Breadmaking
- Noodles and Pasta
Record 3, Main entry term, English
- dough development time
1, record 3, English, dough%20development%20time
correct
Record 3, Abbreviations, English
- DDT 1, record 3, English, DDT
correct
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
In 1961 a method was introduced for mixing macaroni dough at 30 to 35% absorption on the farinograph. Among durum wheat varieties there is quite a variation in mixing characteristics. The curves are normally described by three parameters: dough development time (DDT): time in minutes required for the curve to reach a peak; maximum consistency (MC): viscosity measured in Brabender Units (B.U.) at the peak of the curve; tolerance index (TI): difference in consistency between the values at the peak and four minutes past the peak. 1, record 3, English, - dough%20development%20time
Record 3, French
Record 3, Domaine(s)
- Boulangerie
- Pâtes alimentaires
Record 3, Main entry term, French
- durée d’élaboration de la pâte
1, record 3, French, dur%C3%A9e%20d%26rsquo%3B%C3%A9laboration%20de%20la%20p%C3%A2te
correct, feminine noun
Record 3, Abbreviations, French
- D.E.P. 1, record 3, French, D%2EE%2EP%2E
feminine noun
Record 3, Synonyms, French
- temps de développement de la pâte 2, record 3, French, temps%20de%20d%C3%A9veloppement%20de%20la%20p%C3%A2te
correct, masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
En 1961, on a adopté une méthode de pétrissage de la pâte à macaroni entre 30 % et 35 % d’absorption au farinographe. Les variétés de blé dur offrent une grande diversité de propriétés se rapportant au pétrissage. Les courbes sont normalement décrites par trois paramètres :durée d’élaboration de la pâte(D. E. P.) : le temps(en minutes) nécessaire pour que la courbe atteigne un pic; consistance maximale(C. M.) : la viscosité mesurée en unités Brabender(U. B.) au pic de la courbe; indice de tolérance(I. T.) : la différence de consistance entre la valeur pic et la valeur quatre minutes après. 1, record 3, French, - dur%C3%A9e%20d%26rsquo%3B%C3%A9laboration%20de%20la%20p%C3%A2te
Record 3, Spanish
Record 3, Textual support, Spanish
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