TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
PRODUIT HYDROLYSE AMIDON MAIS [1 record]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Food Industries
Record 1, Main entry term, English
- corn starch hydrolysis product
1, record 1, English, corn%20starch%20hydrolysis%20product
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
While sucrose was, for many years, the main form of sweetener corn starch hydrolysis products - corn syrups containing varying amounts of dextrose (glucose) are being used by bakers in increasing amounts. In adding sweeteners to bread, a number of factors must be taken into account. Sugars vary in sweetness and in rates of fermentation. Both factors must be considered in arriving at a desired formulation. Levulose (fructose), sweetest of the common sugars, is about one and one-half times as sweet as sucrose which, in turn, is about 25% sweeter than glucose, three times as sweet as maltose, and six times as sweet as lactose. 1, record 1, English, - corn%20starch%20hydrolysis%20product
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Industrie de l'alimentation
Record 1, Main entry term, French
- produit d'hydrolyse de l'amidon de maïs
1, record 1, French, produit%20d%27hydrolyse%20de%20l%27amidon%20de%20ma%C3%AFs
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Bien que la saccharose ait été, durant de nombreuses années, l'édulcorant le plus employé, les produits d'hydrolyse de l'amidon de maïs, sirops de maïs contenant des quantités variables de dextrose (glucose), sont de plus en plus fréquemment utilisés en boulangerie. En ajoutant des édulcorants au pain, le boulanger doit tenir compte de certains facteurs. La valeur édulcorante des sucres ainsi que leur degré de fermentation sont variables. Il faut en tenir compte en recherchant la formule désirée. Le lévulose (fructose), le plus édulcorant des sucres utilisés couramment, est à peu près une fois et demie plus sucré que le saccharose et celui-ci, à son tour, l'est de 25% plus que le maltose et six fois plus que le lactose. 1, record 1, French, - produit%20d%27hydrolyse%20de%20l%27amidon%20de%20ma%C3%AFs
Record 1, Spanish
Record 1, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
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: