TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

Substances that retard the staling of baked products, and also soften the crumb, e.g. sucrose stearate, polyoxyethylene monostearate, glyceryl monostearate, stearoyl tartrate.  2, fiche 1, Anglais, - anti%2Dstaling%20agent

Record number: 1, Textual support number: 1 CONT

In addition to flour improvers and bleaching agents, anti-staling agents are often used in bread-making. In fresh bread the starch molecules are arranged in a completely haphazard and random manner, whereas in stale bread they are arranged in a more orderly way. Anti-staling agents may act by combining with components of starch in such a way to prevent the starch molecules from taking up an orderly arrangement.  3, fiche 1, Anglais, - anti%2Dstaling%20agent

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 DEF

Substance utilisée pour éviter le vieillissement des produits boulangers. Les principaux anti-rancissants sont des stéarates (sucrose, polyoxyéthylène, glycéryl), le stéaroyltartrate, etc.  1, fiche 1, Français, - anti%2Drancissant

Fiche 1,  Justifications,  Espagnol