TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
TENEUR GLUTEN HUMIDE [1 record]
Record 1 - internal organization data 2011-07-26
Record 1, English
Record 1, Subject field(s)
- Breadmaking
- Noodles and Pasta
Record 1, Main entry term, English
- wet gluten content
1, record 1, English, wet%20gluten%20content
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
If only a small sample of semolina were available for testing, the test that would give maximum information about the quality of that sample should be wet gluten content. To an experienced technologist, the amount indicates approximate protein content; handling properties and appearance indicate other features. The flow property, whether very extensible and soft, or tough and elastic, indicates the type of wheat. Colour, whether bright yellow, pale, dull or grayish, indicates pigment content. The ability to form a membrane and cohesiveness give an indication of any gluten damage. 1, record 1, English, - wet%20gluten%20content
Record 1, French
Record 1, Domaine(s)
- Boulangerie
- Pâtes alimentaires
Record 1, Main entry term, French
- teneur en gluten humide
1, record 1, French, teneur%20en%20gluten%20humide
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Quand on ne dispose que d'un échantillon de semoule peu important, le test qui donnera le maximum d'information sur la qualité de cet échantillon sera celui de la teneur en gluten humide. Pour un technicien expérimenté, cette quantité révèle la teneur approximative en protéines; les propriétés de manipulation et l'aspect révèlent d'autres caractéristiques. Les propriétés rhéologiques (pâtes extensibles et molles ou encore résistantes et élastiques) sont révélatrices du type de blé. La couleur, soit jaune brillant, pâle, terne ou grisâtre, indique la quantité de pigments. L'aptitude à former une membrane et la cohésion donne un indication des dommages qu'auraient pu subir le gluten. 1, record 1, French, - teneur%20en%20gluten%20humide
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Panificación
- Pastas alimentarias
Record 1, Main entry term, Spanish
- contenido de gluten húmedo
1, record 1, Spanish, contenido%20de%20gluten%20h%C3%BAmedo
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
A las harinas que contienen menos proteína – gluten se las llama pobres en gluten, en cambio, ricas en gluten son aquellas cuyo contenido de gluten húmedo es superior al 30 %. Harinas ricas en gluten se prefieren para masas de levadura, especialmente las utilizadas en la elaboración de masas para hojaldre. 1, record 1, Spanish, - contenido%20de%20gluten%20h%C3%BAmedo
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: