TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Corn gluten is widely known for its ability to inhibit root formation in germinating plants while providing nitrogen and key nutrients to the soil.  1, record 1, English, - corn%20gluten

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le gluten de maïs est composé à 60 % de protéines et de 10 % d'azote (le reste est constitué de matières résiduelles). C'est d'ailleurs en raison de cette teneur en azote qu'il se vendait parfois comme fertilisant.  1, record 1, French, - gluten%20de%20ma%C3%AFs

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Subproducto obtenido de la molienda húmeda del grano de maíz.  1, record 1, Spanish, - gluten%20de%20ma%C3%ADz

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Corn gluten feed (CGF) is a co-product from the wet-corn milling industry that manufactures starch, sweeteners, syrup, and oil from corn ... Corn gluten feed is a good feed for beef cattle; however, producers should be aware of some potential problems with this feedstuff.  2, record 3, English, - corn%20gluten%20feed

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le gros gluten de maïs est un sous-produit issu de l'amidonnerie de maïs. Ce produit est composé principalement d'un mélange des enveloppes des grains de maïs (drêche blanche de maïs), de tourteau de germe et parfois aussi de solubles de maïs [...]  4, record 3, French, - gros%20gluten%20de%20ma%C3%AFs

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The dried residue from corn after the larger part of the starch and germ have been removed and the bran separated by the process employed in the wet milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm.  2, record 4, English, - corn%20gluten%20meal

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

[Producto que] se obtiene en el proceso de fraccionamiento del maíz por vía húmeda y es aquella parte del grano que permanece tras la extracción de la mayor cantidad posible de almidón, gluten y germen.  3, record 4, Spanish, - alimento%20de%20gluten%20de%20ma%C3%ADz

Record number: 4, Textual support number: 1 OBS

En su obtención industrial se requiere calor para los procesos de maceración del grano y de desecación del producto final.  3, record 4, Spanish, - alimento%20de%20gluten%20de%20ma%C3%ADz

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

It has been proven that strict adherence to a gluten-free diet improves the overall quality of life for people with celiac disease, gluten intolerance, autism and attention deficit hyperactivity disorder.  1, record 5, English, - gluten%2Dfree%20diet

Record number: 5, Textual support number: 1 OBS

gluten-free: [Said of] a food that does not contain wheat, including spelt and kamut, or oats, barley, rye, triticale or any part thereof.  2, record 5, English, - gluten%2Dfree%20diet

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le régime sans gluten s’adresse en premier lieu aux personnes souffrant d’une allergie ou d’une intolérance au blé et ses dérivés (maladie cœliaque) [...]  1, record 5, French, - r%C3%A9gime%20sans%20gluten

Record number: 5, Textual support number: 1 OBS

sans gluten : [Se dit d'un] aliment qui ne contient ni blé, dont l'épeautre et le kamut, ni avoine, ni orge, ni seigle, ni triticale, ni aucun élément de ces grains.  2, record 5, French, - r%C3%A9gime%20sans%20gluten

Record number: 5, Textual support number: 2 OBS

Les termes «régime» et «diète» sont souvent en concurrence, toutefois le terme «régime» tend à supplanter le terme «diète» dans l'usage.  3, record 5, French, - r%C3%A9gime%20sans%20gluten

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

In the National Occupational Classification (NOC), an official occupational title in Group 9617 - Labourers in Food, Beverage and Tobacco Processing.  2, record 6, English, - gluten%20settler

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 9617 - Manœuvres dans la transformation des aliments, des boissons et du tabac.  2, record 6, French, - ouvrier%20%C3%A0%20la%20clarification%20du%20gluten

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

[The disorders] resulting from the ingestion of gluten including: gluten ataxia, dermatitis herpetiformis, non-celiac gluten sensitivity and celiac disease.  2, record 7, English, - gluten%2Drelated%20disorders

Record number: 7, Textual support number: 1 OBS

The term gluten intolerance has been used as a synonym of [celiac disease] and to indicate that a patient experiences a clinical improvement after starting a [gluten-free diet], even when they do not have [celiac disease]. ... However, ... the term gluten intolerance is non-specific and carries inherent weaknesses and contradictions. Because of these contradictions, ... the term "gluten intolerance" should not be used and [the term] "gluten-related disorders" [should] be used instead.  3, record 7, English, - gluten%2Drelated%20disorders

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Troubles causés par l'ingestion de gluten tels que l'ataxie liée au gluten, la dermatite herpétiforme, la sensibilité au gluten non cœliaque et la maladie cœliaque.  3, record 7, French, - troubles%20li%C3%A9s%20au%20gluten

Record number: 7, Textual support number: 1 OBS

Le terme «intolérance au gluten» a été utilisé comme synonyme de «maladie cœliaque» et pour indiquer qu'un patient subit une amélioration clinique après avoir commencé un régime sans gluten, même lorsqu'il n'a pas de maladie cœliaque. Cependant, le terme «intolérance au gluten» est non spécifique et comporte des faiblesses et des contradictions inhérentes. En raison de ces contradictions, il faut plutôt employer le terme «troubles liés au gluten».  3, record 7, French, - troubles%20li%C3%A9s%20au%20gluten

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A condition that occurs in individuals who are unable to tolerate gluten and experience symptoms similar to those associated with celiac disease.  4, record 8, English, - non%2Dceliac%20gluten%20sensitivity

Record number: 8, Textual support number: 1 CONT

NCGS is a condition in which gluten ingestion leads to morphological or symptomatic manifestations despite the absence of CD [celiac disease]. As opposed to CD, NCGS may show signs of an activated innate immune response but without the enteropathy, elevations in ... antibodies and increased mucosal permeability characteristic of CD.  2, record 8, English, - non%2Dceliac%20gluten%20sensitivity

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La sensibilité au gluten non cœliaque (SGNC) se manifeste par des symptômes qui apparaissent peu de temps après l'ingestion de gluten et qui disparaissent suite au retrait du gluten de l'alimentation. Elle se caractérise par des problèmes intestinaux et extra-intestinaux semblables à ceux qui sont observés dans les cas de maladie cœliaque et de syndrome du côlon irritable.  1, record 8, French, - sensibilit%C3%A9%20au%20gluten%20non%20c%26oelig%3Bliaque

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

[A chronic autoimmune intestinal] disease occurring in children and adults characterized by sensitivity to gluten (a natural protein found in many grains), with chronic inflammation and atrophy of the mucosa of the upper small intestine.  6, record 9, English, - celiac%20disease

Record number: 9, Textual support number: 1 CONT

In celiac disease, the body's immune system responds abnormally to gluten, resulting in inflammation and damage to the lining of the small intestine and reduced absorption of iron, calcium, vitamins A, D, E, K and folate.  8, record 9, English, - celiac%20disease

Record number: 9, Textual support number: 1 OBS

Not to be confused with the term "gluten-related disorders," that designates the disorders resulting from the ingestion of gluten. Celiac disease is the most severe form of gluten-related disorders.  9, record 9, English, - celiac%20disease

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Maladie [chronique auto-immune survenant chez les adultes et les enfants,] caractérisée par une atrophie des villosités de la muqueuse de l'intestin grêle et [causée] par l'absorption de gluten (protéine présente dans le blé, le seigle et l'orge).  7, record 9, French, - maladie%20c%26oelig%3Bliaque

Record number: 9, Textual support number: 1 CONT

En présence de maladie cœliaque, la réaction du système immunitaire au gluten est anormale, ce qui déclenche l'inflammation et endommage la paroi de l'intestin grêle tout en réduisant l'absorption du fer, du calcium, des vitamines A, D, E et K ainsi que de l'acide folique.  2, record 9, French, - maladie%20c%26oelig%3Bliaque

Record number: 9, Textual support number: 1 OBS

Ne pas confondre avec le terme «troubles liés au gluten» qui désigne les troubles causés par l'ingestion de gluten. La maladie cœliaque est la forme la plus grave des troubles liés au gluten.  8, record 9, French, - maladie%20c%26oelig%3Bliaque

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.  1, record 11, English, - flour%20gluten%20content

Record number: 11, Textual support number: 1 PHR

Dry, wet flour gluten content.  1, record 11, English, - flour%20gluten%20content

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

La teneur en gluten de la farine est une mesure de sa valeur boulangère.  1, record 11, French, - teneur%20en%20gluten%20de%20la%20farine

Record number: 11, Textual support number: 1 OBS

[...] une farine riche en gluten donne une pâte qui se travaille plus facilement : sa substance collante empêche les produits de boulangerie de s'émietter et elle favorise la cuisson [...]  2, record 11, French, - teneur%20en%20gluten%20de%20la%20farine

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 CONT

Al hablar del contenido de gluten de la harina se tiene que hablar también del porcentaje de absorción de agua, esta especificación va de la mano con el porcentaje de gluten de la harina, eso quiere decir que a mayor cantidad de gluten, mayor será la cantidad de agua que la harina va a absorber.  1, record 11, Spanish, - contenido%20de%20gluten%20de%20la%20harina

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Gluten bread is not only low in calories, it is also a dietetic bread for those suffering with diabetes and other illnesses.  2, record 12, English, - gluten%20bread

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Le pain de gluten est un pain qu'on a recommandé autrefois pour les diabétiques, parce qu'il est moins riche en hydrates de carbones [...] Il est fait avec une farine à laquelle on a ajouté 30 pour cent de gluten.  2, record 12, French, - pain%20de%20gluten

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Pan común con un porcentaje [...] mayor de gluten que los demás.  2, record 12, Spanish, - pan%20de%20gluten

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A nutritious protein found in wheat and other grain.  2, record 13, English, - gluten

Record number: 13, Textual support number: 1 CONT

Gluten. The protein-rich product derived from cereal grains. Gluten is spoken of loosely as the protein constituent obtained in separating starch from corn in the wet-milling process. For wheat the term is more specifically applied to the viscous and semi-elastic substance that gives adhesiveness and the rising quality to bread dough.  3, record 13, English, - gluten

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Ensemble des protéines du blé (et accessoirement de l'orge, du seigle et de l'avoine) qui procure des propriétés particulières à la pâte donnant une structure aux produits de panification.  2, record 13, French, - gluten

Record number: 13, Textual support number: 1 CONT

Gluten : Fraction azotée des grains de céréales, possédant des propriétés d'extension qui lui permettent de jouer un rôle essentiel dans le gonflement de la pâte lors de la panification.  3, record 13, French, - gluten

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Mezcla de proteínas derivadas generalmente del maíz o del trigo y también de otros cereales.  2, record 13, Spanish, - gluten

Record 14,  Textual support,  English

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 CONT

La harina de gluten se produce con trigo de grano duro tratado para eliminar el almidón. Contiene al menos un 70% de gluten y un mínimo de almidón. Se suele usar como aditivo para las harinas bajas en gluten, pero [en exceso] tiende a apelmazar los panes [...]. Es muy útil para las masas de pizza, bagels, [etcétera], porque ayuda a que la masa sea más elástica y no se rompa.  1, record 14, Spanish, - harina%20de%20gluten

Record 15,  Textual support,  English

Record number: 15, 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 15, English, - wet%20gluten%20content

Record 15,  Textual support,  French

Record number: 15, 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 15, French, - teneur%20en%20gluten%20humide

Record 15,  Textual support,  Spanish

Record number: 15, 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 15, Spanish, - contenido%20de%20gluten%20h%C3%BAmedo

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

El gluten se forma únicamente cuando se le adiciona agua a la harina. [...] Una harina adecuada para panificación debe tener: % Gluten seco: Superior a 9% para harinas semiduras y blandas, y superior al 11% para harinas duras. % Gluten húmedo: 33% para harinas duras y 28% para el resto.  1, record 16, Spanish, - gluten%20seco

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

If crude wet gluten is baked in a hot oven it puff into a ball of considerable volume.  2, record 17, English, - wet%20gluten

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Pour faire le pain de gluten on utilise un mélange de gluten sec et de gluten humide, auxquels on incorpore un peu de farine de froment.  2, record 17, French, - gluten%20humide

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 CONT

El gluten se forma únicamente cuando se le adiciona agua a la harina. [...] Una harina adecuada para panificación debe tener: % Gluten seco: Superior a 9% para harinas semiduras y blandas, y superior al 11% para harinas duras. % Gluten húmedo: 33% para harinas duras y 28% para el resto.  2, record 17, Spanish, - gluten%20h%C3%BAmedo

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Amber durum wheat varieties can be broadly classified according to gluten characteristics, easily distinguishable on a farinograph mixing curve. Predominant varieties grown in Canada until the early 1970s had weak extensible gluten, fair to good spaghetti colour, and mediocre cooking quality. Predominant varieties produced in the United States also had weak gluten characteristics but excellent colour and fair cooking quality. Varieties recently released in both countries have strong gluten, good colour and good cooking quality.  1, record 18, English, - strong%20gluten

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Les variétés de blé dur ambré peuvent être généralement classées selon les caractéristiques de leur gluten, que l'on peut aisément renconnaître au farinogramme. Les principales variétés cultivées au Canada jusqu'au début des années 70 avaient un gluten faible et extensible, donnant au spaghetti une couleur variant de passable à bonne, et leur tenue à la cuisson était médiocre. Les principales variétés produites aux Etats-Unis avaient également un gluten faible, mais une excellente couleur et une tenue à la cuisson acceptable. Les variétés mises récemment sur le marché dans les deux pays ont un gluten fort, une bonne couleur et une bonne tenue à la cuisson.  1, record 18, French, - gluten%20fort

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 CONT

Las variedades [de cereales] que presentan un grano duro son en definitiva los trigos para pan, ya que, por lo general, tienen un gluten fuerte que produce una masa capaz de absorber grandes cantidades de agua y producir un pan de gran volumen y buena consistencia.  1, record 18, Spanish, - gluten%20fuerte

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A test for bread making quality, which determines the volume of gluten swollen in a dilute solution of lactic acid also known as Berliner test.  2, record 19, English, - gluten%20swelling%20test

Record number: 19, Textual support number: 1 CONT

For the practical purpose of measuring protein quality, many empirical tests have been developed that can be applied directly to flour or ground wheat. Those that have widespread use are: Berliner gluten swelling test ...  3, record 19, English, - gluten%20swelling%20test

Record number: 19, Textual support number: 1 OBS

Terms used at the Canadian Grain Commission.  4, record 19, English, - gluten%20swelling%20test

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

Essai de la valeur boulangère servant à établir le volume de gluten gonflé dans une solution diluée d'acide lactique; appelée également Test de Berliner, ressemblant à l'essai de sédimentation.  1, record 19, French, - essai%20de%20gonflement%20du%20gluten

Record number: 19, Textual support number: 1 CONT

Afin de mesurer pratiquement la qualité des protéines, on a mis au point plusieurs tests empiriques directement applicables à la farine ou à la mouture de blé. Parmi les plus répandus, mentionnons, le test de gonflement du gluten de Berliner.  1, record 19, French, - essai%20de%20gonflement%20du%20gluten

Record number: 19, Textual support number: 1 OBS

Termes en usage à la Commission canadienne des grains.  2, record 19, French, - essai%20de%20gonflement%20du%20gluten

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

[Said of] a food that does not contain wheat, including spelt and kamut, or oats, barley, rye, triticale or any part thereof.  1, record 20, English, - gluten%2Dfree

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

[Se dit d'un] aliment qui ne contient ni blé, dont l'épeautre et le kamut, ni avoine, ni orge, ni seigle, ni triticale, ni aucun élément de ces grains.  1, record 20, French, - sans%20gluten

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Gluten quality is an important secondary quality factor for pasta cooking quality... There was little evidence that gluten quality, measured by the SDS-sedimentation test and wet gluten yield, was damaged.  2, record 21, English, - gluten%20quality

Record number: 21, Textual support number: 2 CONT

Gluten quality, as well as quantity, is associated with spaghetti cooking quality.  1, record 21, English, - gluten%20quality

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

La qualité ainsi que la quantité du gluten influent sur la tenue des spaghetti à la cuisson.  1, record 21, French, - qualit%C3%A9%20du%20gluten

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Gluten washing machine is used to wash two independent samples of dough with 10 to 25 grams of distilled water or 2% sodium chloride. Possibility of programming the washing time for 5 to 10 minutes with signal and inspection of the efficiency of washing exists.  1, record 22, English, - gluten%20washing%20machine

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

Transformation des aliments (pâtes alimentaires).  1, record 22, French, - machine%20%C3%A0%20laver%20le%20gluten

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Other reactions in the dough during baking, particularly those relevant to bread quality, include starch gelatinization, gluten protein denaturation and enzyme inactivation. Wheat protein denaturation in dough starts at about 70 degrees C and proceeds to a point where the gas cell walls become fixed and expansion terminates. While internal crumb temperatures do not exceed 100 degrees C crust temperature reaches 195 degrees C. At this high temperature, complex browning reactions of the Maillard-type take place between reducing sugars and free amino acids. These reactions lead to the characteristic crust colour and substantially influence bread flavour.  1, record 23, English, - gluten%20protein%20denaturation

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Parmi les autres réactions qui se produisent à la cuisson et qui influent sur la qualité du pain, il faut mentionner la gélification de l'amidon, la dénaturation de la protéine du gluten et l'inactivation des enzymes. Les protéines du blé dans la pâte commencent à se dénaturer à 70 degrés C et cette réaction se poursuit jusqu'au moment où les parois des cellules de gaz deviennent fixes et où l'expansion s'arrête. Tandis que la température interne de la mie ne dépasse pas 100 degrés C, celle de la croûte s'élève jusqu'à 195 degrés C. A cette température élevée a lieu le brunissement par réaction de Maillard où se trouvent impliqués les sucs réducteurs et les amino-acides libres. Cette réaction confère à la croûte sa coloration caractéristique et contribue en grande partie à la saveur du pain.  1, record 23, French, - d%C3%A9naturation%20de%20la%20prot%C3%A9ine%20du%20gluten

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  French

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

Term(s) used at the Canadian Grain Commission in the field of cereal terminology.  2, record 25, English, - wheat%20gluten

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Terme(s) en usage à la Commission canadienne des grains dans le domaine céréalier.  2, record 25, French, - gluten%20du%20bl%C3%A9

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

Industrial product consisting of wheat gluten and having in the hydrated or rehydrated state, cohesive and elastic properties.  2, record 26, English, - vital%20wheat%20gluten

Record number: 26, Textual support number: 1 OBS

Wheat gluten alone or gluten mixed with whole kernel cooked wheat can be made into a meatlike product.  3, record 26, English, - vital%20wheat%20gluten

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 DEF

Produit industriel consistant en gluten de froment et manifestant, à l'état hydraté ou réhydraté, ses propriétés agglomérantes et élastiques.  3, record 26, French, - gluten%20de%20froment%20%C3%A9lastique

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 and 85 percent protein are produced. When used in foods, the product is called "vital protein". When prepared for use in adhesive and other industrial products, it is made under less exacting conditions and called "denatured gluten". From Wheat to Flour, Wheat flour Institute, Chicago, 1966, p. 7.  2, record 27, English, - denatured%20gluten

Record number: 27, Textual support number: 1 OBS

Denature: To change the properties of a protein as to coagulate egg white.  3, record 27, English, - denatured%20gluten

Record 27,  Textual support,  French

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  French

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

At present, the company has a number of unique products of interest including: activated gluten (enzyme-modified lecithin complexed to vital wheat gluten); ...  1, record 29, English, - activated%20gluten

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

Source de "fermeté du gluten" : Science des aliments 1986 (6) p. 447  1, record 30, French, - fermet%C3%A9%20du%20gluten

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 to 85 percent protein are produced, when used in foods, the product is called vital gluten.  1, record 31, English, - vital%20gluten

Record 31,  Textual support,  French

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Reduction in the firmness of gluten.  1, record 32, English, - weakening%20of%20gluten

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 OBS

Diminution de la fermeté du gluten.  1, record 32, French, - affaiblissement%20du%20gluten

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

devitalize: To refine (as foodstuffs) to the point that essential or desirable constituents are lost.  2, record 33, English, - devital%20wheat%20gluten

Record 33,  Textual support,  French

Record 33,  Textual support,  Spanish