The Government of Canada’s terminology and linguistic data bank.

BUCKY DOUGH [1 record]

Record 1 2002-03-26


Subject field(s)
  • Breadmaking

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.


  • Boulangerie

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


Save record 1

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


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: