-
1 gluten wheat
Пищевая промышленность: пшеница с высоким содержанием клейковины -
2 gluten wheat
Англо-русский словарь по пищевой промышленности > gluten wheat
-
3 gluten
m.gluten.* * *1 gluten* * *SM gluten* * *masculino gluten* * *= gluten.Ex. The main protein in wheat is gluten.* * *masculino gluten* * *= gluten.Ex: The main protein in wheat is gluten.
* * *gluten* * *
gluten sustantivo masculino gluten: su hijo es alérgico al gluten, his child is allergic to gluten
* * *gluten nmgluten* * *m gluten -
4 gluten
[glu:tn]1. клейковина2. глюте́н, растительный белокGluten is a substance found in cereal grains such as wheat.
Англо-русский универсальный дополнительный практический переводческий словарь И. Мостицкого > gluten
-
5 wheat gluten
s.gluten de trigo. -
6 gluten
Developed from the protein found in wheat flours. -
7 wheat gluten
Общая лексика: пшеничная клейковина, сейтан -
8 Wheat Gluten Industry Council
Agriculture: WGICУниверсальный русско-английский словарь > Wheat Gluten Industry Council
-
9 Wheat gluten
Physiology & Biochemistryகோதுமைக் குளூற்றின் -
10 hard wheat
hard wheat[ha:d w'i:t] n trigo-duro: tipo de trigo rico em glúten que produz uma farinha mais forte, própria para pão e macarrão. -
11 Hydrolyzed Wheat Gluten
Парфюмерия: клейковины пшеницы гидролизатУниверсальный англо-русский словарь > Hydrolyzed Wheat Gluten
-
12 пшеница с высоким содержанием клейковины
Русско-английский словарь по пищевой промышленности > пшеница с высоким содержанием клейковины
-
13 клейковина
-
14 пшеница с высоким содержанием клейковины
Food industry: gluten wheatУниверсальный русско-английский словарь > пшеница с высоким содержанием клейковины
-
15 flour
This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production. -
16 WGIC
1) Сельское хозяйство: Wheat Gluten Industry Council2) Фирменный знак: Western Growers Insurance Company3) Программное обеспечение: WinGate Internet Client4) Международная торговля: Working Group Of Industrial Complementation -
17 клейковины пшеницы гидролизат
Perfume: Hydrolyzed Wheat GlutenУниверсальный русско-английский словарь > клейковины пшеницы гидролизат
-
18 пшеничная клейковина, сейтан
General subject: wheat gluten, seitanУниверсальный русско-английский словарь > пшеничная клейковина, сейтан
-
19 fu
( JAPAN)dough made from wheat gluten. -
20 meal
1. n мука крупного помола2. n тех. каменная мука3. v редк. посыпать мукой; обваливать в муке4. v редк. перемалывать в муку5. v редк. превращаться в муку6. n принятие пищи; еда7. n воен. ассортимент продуктов для одноразового приёма пищи8. n диал. надой9. n диал. время дойки10. v принимать пищу, есть11. v кормитьСинонимический ряд:1. breakfast (noun) breakfast; brunch; dinner; lunch; supper2. feed (noun) bran; farina; feed; fodder; forage; grits; provender3. repast (noun) banquet; chow; collation; feast; mealtime; refection; refreshment; repast; spread4. eat (verb) consume; devour; eat; feed on; ingest; partake of; take
- 1
- 2
См. также в других словарях:
Wheat allergy — Wheat allergy, also known as wheat hypersensitivity is most commonly a food allergy, but can also be a respiratory or contact allergy resulting from occupational exposure. Like all allergies wheat allergy involves IgE and mast cell response.… … Wikipedia
Gluten sensitivity — (GS) encompasses a collection of medical conditions in which gluten has an adverse effect. For individuals with gluten sensitive enteropathy, removal of gluten generally results in the restoration of villus architecturecite journal | author =… … Wikipedia
Gluten — is a composite of the proteins gliadin and glutenin . These exist, conjoined with starch, in the endosperms of some grass related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat… … Wikipedia
Gluten-free beer — is beer made from ingredients that do not contain glycoproteins (gluten). People who have gluten intolerance (including celiacs and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer,… … Wikipedia
Gluten-sensitive enteropathy associated conditions — Gluten sensitive enteropathy (GSE) has key symptoms typically restricted to the bowel and associated tissues, however there are a wide variety of associated conditions. These include bowel disorders (diarrhoea, constipation, irritable bowel),… … Wikipedia
Wheat gluten — can refer to:*The gluten found in wheat, a sticky substance composed of the proteins gliadin and glutenin. *Wheat gluten (food), a food prepared from these proteins, such as seitan or wheatmeat … Wikipedia
Gluten — (von lat. gluten = „Leim“; ausgesprochen [ˈɡluːtɛn], heute meist [ɡluˈteːn] in Analogie zu zahlreichen Bezeichnungen chemischer Substanzen liegt die Betonung auf en ; Synonyme: Kleber, Klebereiweiß) ist ein Sammelbegriff für ein Stoffgemisch … Deutsch Wikipedia
Gluten exorphin — Gluten exorphines are a group of opioid peptides which are formed during digestion of the gluten protein. It has been hypothesized that children with autism have abnormal leakage from the gut of these compounds, which then pass into the brain and … Wikipedia
gluten — 1630s, any sticky substance, from M.Fr. gluten (16c.) or directly from L. gluten glue (see GLUE (Cf. glue)). Used 16c. 19c. for the part of animal tissue now called FIBRIN (Cf. fibrin); used since 1803 of the nitrogenous part of the flour of… … Etymology dictionary
gluten — [glo͞ot′ n] n. [L gluten, glue, akin to LL glus, GLUE] a gray, sticky, nutritious mixture of proteins, including gliadin, found in wheat and other grain: it gives dough its tough, elastic quality glutenous adj … English World dictionary
gluten flour — gluten flour, wheat flour rich in gluten because a high proportion of its starch has been removed … Useful english dictionary
