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1 oat flour
1) Общая лексика: толокно2) Кулинария: овсяная мука -
2 oat flour
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3 oat flour
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4 oat flour
English-Russian dictionary restaurant vocabulary > oat flour
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5 oat flour
толокно (овес) -
6 whole oat flour
Кулинария: овсяная мука -
7 whole oat flour
Англо-русский словарь по пищевой промышленности > whole oat flour
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8 whole oat flour
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9 oat
1. n обыкн. l2. n бот. с. -х. овёсthe oats are doing well — овёс растёт хорошо, овсы дружно взошли
wild oat — овёс пустой, овсюг
3. n овсяное зерно, овёс4. n овсяная крупа5. n поэт. свирель; пастушья дудочка -
10 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. -
11 овсяная мука
Русско-английский словарь по пищевой промышленности > овсяная мука
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12 Farine d'Avoine
oat flour. -
13 d'avoine
oat flour. -
14 толокно
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15 yulaf unu
oat flour -
16 толокно
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17 овсяная мука
2) Gastronomy: oat flour, white groats, whole oat flour4) Food industry: fine oatmeal, gerty, instant oat powder5) Perfume: oat meal -
18 толокно
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19 толокно
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20 yulaf
1. oaf. 2. oats (the seed of the oat). - çorbası/lapası oatmeal porridge, oatmeal. - ezmesi 1. rolled oats, oatmeal. 2. oatmeal porridge, oatmeal. - unu oat flour.
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См. также в других словарях:
oat flour — овсяная мука bulk flour storage system система бестарного хранения муки National flour пшеничная мука односортного 85 % го помола straight grade rye flour ржаная мука односортного помола flour bleaching apparatus отбеливающий аппарат для муки… … English-Russian travelling dictionary
whole oat flour — овсяная мука bulk flour storage system система бестарного хранения муки National flour пшеничная мука односортного 85 % го помола straight grade rye flour ржаная мука односортного помола flour bleaching apparatus отбеливающий аппарат для муки… … English-Russian travelling dictionary
Oat — This article is about the common cereal. For other uses, see Oat (disambiguation). Oats redirects here. It may mean either the common cereal oat discussed here, or any cultivated or wild species of the genus Avena. Oat Oat plants with in … Wikipedia
Oat sensitivity — represents a sensitivity to the proteins found in oats, Avena sativa. Sensitivity to oats as a result of allergy or to the seed storage proteins either inhaled or ingested. A more complex condition results to individuals who have gluten sensitive … Wikipedia
Oat crisps — are small, round, flat baked biscuits. The basis of oat crisps are oat, butter, sugar, with many recipes including eggs or flour as a binding agent, and additional flavoring such as ginger and syrup. Categories: Scottish cuisineBiscuits (British… … Wikipedia
oat·meal — /ˈoʊtˌmiːl/ noun [noncount] 1 : oats that have been ground into flour or flattened into flakes grinding oats into oatmeal often used before another noun oatmeal cookies 2 US : a hot breakfast food that is made from oats a bowl of … Useful english dictionary
porridge oat — овсяная крупа rolled oat groats плющеная овсяная крупа ground oat дробленая овсяная крупа instant oat powder овсяная мука whole oat flour овсяная мука oat middlings овсяная крупка … English-Russian travelling dictionary
oats — Hardy cereal plant (Avena sativa), cultivated in temperate regions, that is able to live in poor soil. The edible starchy grain is used primarily as livestock feed, but is also processed into rolled oats and oat flour for human consumption. High… … Universalium
United States military chocolate — Military chocolate has been a part of standard United States military ration since the original Ration D or D ration bar of 1937. Today, military chocolate is issued to troops as part of basic field rations and sundry packs. Chocolate rations… … Wikipedia
Agriculture and Food Supplies — ▪ 2007 Introduction Bird flu reached Europe and Africa, and concerns over BSE continued to disrupt trade in beef. An international vault for seeds was under construction on an Arctic island. Stocks of important food fish species were reported… … Universalium
Dietary fiber — Dietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components: soluble (prebiotic, viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts … Wikipedia
