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Fiche 1,  Justifications,  Anglais

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The time that is required for a dough ball made from wheat meal, water and yeast. and suspended in water at 30°C to disintegrate. It is a rough measure of the quality of the wheat protein for breadmaking and is used in screening for baking quality in new varieties of wheat during the early generations.  1, fiche 1, Anglais, - dough%20expansion%20test

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 DEF

Le délai nécessaire à une boule de pâte composée d'une farine de blé, d'eau et de levure et suspendue dans de l'eau à 30°C, pour se désagréger.  1, fiche 1, Français, - essai%20d%27expansion%20de%20la%20p%C3%A2te

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 OBS

For the practical purpose of measuring protein quality, many empirical tests have been developed that can be applied directly to flour or ground wheat. Among those that have widespread use is the Pelshenke dough ball expansion test.  1, fiche 2, Anglais, - Pelshenke%20dough%20ball%20expansion%20test

Record number: 2, Textual support number: 1 CONT

One interesting, preliminary result has indicated that the addition of copper plus zinc fertilizer has increased dough strength(Pelshenke test) but that addition of high rates of nitrogen appear to negate this increase(Jason Young).  2, fiche 2, Anglais, - Pelshenke%20dough%20ball%20expansion%20test

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 OBS

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 dilatation d'une boulette de pâte de Pelshenke.  1, fiche 2, Français, - test%20de%20dilatation%20d%27une%20boulette%20de%20p%C3%A2te%20de%20Pelshenke

Fiche 2,  Justifications,  Espagnol