TERMIUM Plus®

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BUCKY DOUGH [1 record]

Record 1 2002-03-26

English

Subject field(s)
  • Breadmaking
CONT

the rheological properties of a dough play important roles during several processing steps after mixing. As a dough piece is divided and rounded, the balance of its viscoelastic properties is critical. A dough that is too viscous flows too much during this step and does not maintain the desired final shape. If the elastic component is too dominant (often termed a bucky dough), it is difficult to round into the desired shape and hence the final product does not have the desired shape.

French

Domaine(s)
  • Boulangerie
OBS

Ce défaut de pâte peut engendrer de nombreux défauts des pains [...]

Spanish

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