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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Maltitol has 75% of the relative sweetness of sugar. You won’t see it widely used since its manufacture from maltose is expensive. Some carbonated beverages and canned fruit may still use it as a cavity-preventing sweetener.  3, record 1, English, - 4%2DO%2Dalpha%2DD%2Dglucopyranosyl%2DD%2Dglucitol

Record number: 1, Textual support number: 1 OBS

4-O-alpha-D-glycopyranosyl-D-glucitol: The capital letter "O" must be italicized; the letter "D" is a small capital; the word "alpha" must be replaced by the corresponding Greek letter or italicized; form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  1, record 1, English, - 4%2DO%2Dalpha%2DD%2Dglucopyranosyl%2DD%2Dglucitol

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Produit de réduction du maltose par hydrogénation de l'aldéhyde (C-1) et sa transformation en alcool.  2, record 1, French, - 4%2DO%2Dalpha%2DD%2Dglucopyranosyl%2DD%2Dglucitol

Record number: 1, Textual support number: 1 OBS

4-O-alpha-D-glycopyranosyl-D-glucitol : La lettre majuscule «O» s'écrit en italique; le mot «alpha» doit être remplacé par la lettre grecque correspondante ou être écrit en italique; la lettre «D» est une petite majuscule; forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 1, French, - 4%2DO%2Dalpha%2DD%2Dglucopyranosyl%2DD%2Dglucitol

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

In flour quality evaluation, the measure of the activity of the starch degrading enzymes of the flour.  2, record 2, English, - diastatic%20activity

Record number: 2, Textual support number: 1 OBS

It can be expressed in terms of the maltose(sugar) produced or in terms of the peak viscosity in the amylograph test(Grains & Oilseeds, CIGI, 1982).  2, record 2, English, - diastatic%20activity

Record number: 2, Textual support number: 2 OBS

Term used at the Canadian Grain Commission.  3, record 2, English, - diastatic%20activity

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Dans l'évaluation de la qualité d'une farine, mesure de l'activité des enzymes qui dégradent l'amidon.  2, record 2, French, - activit%C3%A9%20diastasique

Record number: 2, Textual support number: 1 OBS

Elle peut s'exprimer en termes de maltose (sucre) obtenu ou de viscosité maximale dans l'essai à l'amylographe (Céréales et Oléagineux, IICG, 1984).  2, record 2, French, - activit%C3%A9%20diastasique

Record number: 2, Textual support number: 2 OBS

Terme en usage à la Commission canadienne des grains.  3, record 2, French, - activit%C3%A9%20diastasique

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Poder que tiene una sustancia para convertir el almidón en azúcar.  1, record 2, Spanish, - actividad%20diast%C3%A1sica

Record number: 2, Textual support number: 1 OBS

Es una importante propiedad de las harinas que permite que la levadura siga produciendo gas en las últimas etapas de la fermentación del pan.  1, record 2, Spanish, - actividad%20diast%C3%A1sica

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

At this point, it is necessary to distinguish between the two main types of amylases in wheat. Beta amylase, present in all flours, attacks the alpha-1, 4 glucosidic linkages of accessible starch(e. g. damaged or gelatinized starch). It progressively splits off two glucose units in the form of maltose from the non-reducing end of the starch molecule but it cannot progress beyond the alpha-1, 6 glucosidic linkages present in the amylopectin part of the starch.....  1, record 3, English, - alpha%2D1%2C4%20glucosidic%20linkage

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Il est nécessaire, à ce point, de distinguer les deux principaux types d'amylases présents dans le blé. La bêta-amylase, présente dans toutes les farines, attaque les liaisons glucosidiques alpha-1,4 de l'amidon accessible (c'est-à-dire, l'amidon gélifié ou endommagé). Elle retranche progressivement deux unités de glucose sous forme de maltose de l'extrémité non réductrice de la molécule d'amidon, mais elle ne peut aller plus loin que les liaisons glucosidiques alpha-1,6 qui se trouvent dans la partie d'amylopectine de l'amidon. [...].  1, record 3, French, - liaison%20glucosidique%20alpha%2D1%2C4

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An index of diastatic activity of flour measured as the number of milligrams of maltose produced from 10 grams of flour under standardized conditions.  1, record 4, English, - maltose%20value

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle [...].  1, record 4, French, - indice%20de%20maltose

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The substance or material that the yeast acts on and transforms to other products. For example, in dough fermentation maltose sugar is the yeast substrate and is converted to alcohol and carbon dioxide.  1, record 5, English, - yeast%20substrate

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Substance ou matière sur laquelle la levure agit et qui se transforme en d'autres produits. Par exemple, dans la fermentation de la pâte, le sucre maltose constitue le support de la levure et se transforme en alcool et en gaz carbonique.  1, record 5, French, - support%20de%20levure

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Total gassing power of a dough is a function of both the level of damaged starch and the alpha amylase activity of the flour. An increase in either causes an increase in values of such quality prediction tests as gassing power, diastatic activity and maltose value.  1, record 6, English, - total%20gassing%20power%20of%20a%20dough

Record number: 6, Textual support number: 1 OBS

Gassing power: The power to produce gas. In the bakery reference is made to the gassing power of flour...  2, record 6, English, - total%20gassing%20power%20of%20a%20dough

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les propriétés gazeuses totales d'une pâte sont fonction à la fois de la quantité d'amidon endommagé et de l'activité des amylases dans la farine. Tout accroissement de l'une ou de l'autre entraîne une augmentation des valeurs dans certains essais utilisés pour prédire la qualité, comme le pouvoir gazeux, l'activité diastasique et l'indice de maltose.  1, record 6, French, - propri%C3%A9t%C3%A9%20gazeuse%20totale%20d%27une%20p%C3%A2te

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

While sucrose was, for many years, the main form of sweetener corn starch hydrolysis products-corn syrups containing varying amounts of dextrose(glucose) are being used by bakers in increasing amounts. In adding sweeteners to bread, a number of factors must be taken into account. Sugars vary in sweetness and in rates of fermentation. Both factors must be considered in arriving at a desired formulation. Levulose(fructose), sweetest of the common sugars, is about one and one-half times as sweet as sucrose which, in turn, is about 25% sweeter than glucose, three times as sweet as maltose, and six times as sweet as lactose.  1, record 7, English, - corn%20starch%20hydrolysis%20product

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Bien que la saccharose ait été, durant de nombreuses années, l'édulcorant le plus employé, les produits d'hydrolyse de l'amidon de maïs, sirops de maïs contenant des quantités variables de dextrose (glucose), sont de plus en plus fréquemment utilisés en boulangerie. En ajoutant des édulcorants au pain, le boulanger doit tenir compte de certains facteurs. La valeur édulcorante des sucres ainsi que leur degré de fermentation sont variables. Il faut en tenir compte en recherchant la formule désirée. Le lévulose (fructose), le plus édulcorant des sucres utilisés couramment, est à peu près une fois et demie plus sucré que le saccharose et celui-ci, à son tour, l'est de 25% plus que le maltose et six fois plus que le lactose.  1, record 7, French, - produit%20d%27hydrolyse%20de%20l%27amidon%20de%20ma%C3%AFs

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The malt is ground to a coarse grist, is weighed, and is placed in a mash tub, or mash tun, and then water is added. The prepared cereal mash usually is cooked to liquefy the starch and then is added to the malt fraction. The malt's enzymes convert the starch into fermentable sugars--maltose and dextrin.  2, record 8, English, - mash

Record number: 8, Textual support number: 2 CONT

Mixing the mash. The milled malt, called grist, is mixed with water, providing conditions in which starch, other molecules, and enzymes are dissolved and rapid enzyme action takes place.  3, record 8, English, - mash

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

L'empâtage commence par le mélange de l'eau de fabrication et de la mouture de malt [...] Ce mélange est appelé salade ou Maische (en allemand). La salade subit au cours de l'empâtage toute une série de réactions enzymatiques (action des amylases, des protéases, [...]) En particulier, l'amidon du malt est liquéfié puis saccharifiée par les amylases.  5, record 8, French, - trempe

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The maltose value of wheat flour is related to the behaviour of the flour in the breadmaking process. Doughs from flours with a low maltose value do not have enough fermentable sugars resulting in low gas production during fermentation. This can lead to low loaf volume, poor crumb texture and a pale crust.  1, record 9, English, - poor%20crumb%20texture

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle.  1, record 9, French, - mie%20de%20texture%20m%C3%A9diocre

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

The maltose value of wheat flour is related to the behaviour of the flour in the breadmaking process. Doughs from flours with a low maltose value do not have enough fermentable sugars resulting in low gas production during fermentation. This can lead to low loaf volume, poor crumb texture and a pale crust.  1, record 10, English, - pale%20crust

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle.  1, record 10, French, - cro%C3%BBte%20p%C3%A2le

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Pitted cherries, whole blueberries, and cubed carrots were tested with such osmotic solutions as sucrose, dextrose, maltose, honey, maltodextrin, and salt; various food/solution ratios were used. Caffeine was used to test the nutrient infusion. Osmosis was conducted at atmospheric pressure at ambient and boiling temperatures and under vacuum at room temperature.  1, record 11, English, - nutrients%20infusion

Record number: 11, Textual support number: 2 CONT

Osmotic dehydration and its application in nutrient infusion.  1, record 11, English, - nutrients%20infusion

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A white or yellow soluble powder, a mixture of maltose and dextrins, used to thicken or to modify milk and dairy products. Produced by the action of barley malt on corn flour.  1, record 12, English, - Corn%2DDextrin

Record number: 12, Textual support number: 1 CONT

Dextrin-maltose [is readily] sol in water or milk. One levelled tablespoonful(8 grams) supplies 27 calories. Use : As carbohydrate modifier for use with milk and milk products in infants’ formulas.  4, record 12, English, - Corn%2DDextrin

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Poudre jaune ou blanche, soluble, constituée de maltose et de dextrines, employée pour épaissir ou modifier le lait et les produits laitiers. Résulte de l'action enzymatique du malt d'orge sur la farine de maïs.  1, record 12, French, - dextri%2Dmaltose

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Potential for caries production.  3, record 13, English, - cariogenicity

Record number: 13, Textual support number: 1 CONT

Other animal studies, instead of comparing common human dietary items, have compared the cariogenicity of different carbohydrates-starches, sucrose, maltose, lactose, fructose and glucose-usually added to the animals’ diet in a powdered form.  4, record 13, English, - cariogenicity

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The principal reaction is the breakdown of the insoluble starch in the endosperm of the malted barley. It is converted into soluble maltose and other sugars and dextrins.  1, record 14, English, - breakdown

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

La transformation de l'amidon en maltose n'est jamais complète, et il subsiste un tiers environ de dextrines.  1, record 14, French, - transformation

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

Crust colour on bread.  2, record 15, English, - bloom

Record number: 15, Textual support number: 1 CONT

Surface appearance of bread, cakes, flour, etc. The bloom of bread or of the crust of bread refers to the gradations and tints of colour produced by caramelisation. A loaf deficient in bloom is not necessarily one which is baked in too cool an oven but is more usually one which lacks sugar through incorrect fermentation or the use of flour having a slow maltose figure.  3, record 15, English, - bloom

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish