TERMIUM Plus®

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

MAXIMUM CUTTING STRESS [1 record]

Record 1 2008-07-17

English

Subject field(s)
  • Food Industries
  • Noodles and Pasta
DEF

[Term describing] the bite or firmness of the cooked noodle (texture characteristics of noodles).

CONT

Noodle firmness, as determined by maximum cutting stress (MCS), was significantly increased by the addition of 40% HB [hull-less barley] flour.

OBS

Term and abbreviation used at the Canadian Grain Commission.

French

Domaine(s)
  • Industrie de l'alimentation
  • Pâtes alimentaires
DEF

Indice de la mâche ou la fermeté de la nouille cuite (caractéristiques de la texture des nouilles).

OBS

Terme et abréviation en usage à la Commission canadienne des grains.

Spanish

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