TERMIUM Plus®

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INDICE TOLERANCE FARINOGRAPHE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-03-11

English

Subject field(s)
  • Food Industries
  • Breadmaking
DEF

The decrease in dough consistency from peak consistency to four minutes past the peak.

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
DEF

Degré de diminution de la consistance de la pâte mesuré pendant les quatre minutes suivant le moment où la pâte a atteint sa consistance maximale.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

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