TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

GELIFICATION [5 records]

Record 1 2008-03-11

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The breakdown of the granular structure of starch as by heating a starch slurry or a dough.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

Dégradation de la structure granulaire de l'amidon, comme lorsqu'on chauffe une solution ou une pâte d'amidon.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

Save record 1

Record 2 2002-08-27

English

Subject field(s)
  • Paints and Varnishes (Industries)
DEF

The coagulation of paint into a viscous liver-like mass.

French

Domaine(s)
  • Peintures et vernis (Industries)
DEF

Transformation irréversible d'un produit (peinture, vernis, enduit ou liant) de l'état liquide à l'état semi-rigide qui le rend inutilisable. [Définition normalisée par l'AFNOR et reproduite avec son autorisation.]

OBS

gélification : terme normalisé par l'AFNOR.

Key term(s)
  • épaississement en gel

Spanish

Campo(s) temático(s)
  • Pinturas y barnices (Industrias)
Save record 2

Record 3 2002-08-27

English

Subject field(s)
  • Mining of Organic Materials
  • Solid Fossil Fuels
  • Economic Geology
DEF

... a biochemical process by which vegetable matter is transformed by intensive softening and dispersion due to swelling under water saturation. It proceeds through the action of bacteria and fungi in a reducing medium with an insignificant access of oxygen (essentially an anaerobic environment). The process is characteristic of very wet stagnant swamps with a high level of ground water.

French

Domaine(s)
  • Exploitation de matières organiques (Mines)
  • Combustibles fossiles solides
  • Géologie économique

Spanish

Campo(s) temático(s)
  • Explotación de materias orgánicas (Minas)
  • Combustibles fósiles sólidos
  • Geología económica
Save record 3

Record 4 2001-08-10

English

Subject field(s)
  • Food Industries
  • Breadmaking
CONT

Many of the critical reactions that take place during baking, such as starch gelatinization, gluten protein denaturation, and enzyme denaturation are time-temperature-dependent.

OBS

As the temperature of the loaf rises [60 degrees], some of the starch cells are gradually burst, and commence to gelatinize ...

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

La cuisson [de la pâte] provoque la gélification qui est caractérisée par le gonflement, voire l'éclatement des grains d'amidon [...] suivant la température et la durée de cuisson.

OBS

[...] lorsque la température intérieure [du pâton] atteint 60 °, l'amidon est transformé en empois [...]

Spanish

Save record 4

Record 5 1999-03-05

English

Subject field(s)
  • Rubber
DEF

The formation of a uniform semi-rigid colloidal coagulum or dispersion from which the aqueous phase has not yet been separated.

French

Domaine(s)
  • Caoutchouc
DEF

Formation sans séparation de la phase aqueuse d'un coagulum ou d'une dispersion colloïdale semi-rigide uniforme.

Spanish

Campo(s) temático(s)
  • Caucho
Save record 5

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: