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SHARPLY PEAKED [3 records]
Record 1 - internal organization data 2002-11-13
Record 1, English
Record 1, Subject field(s)
- Atomic Physics
- Plasma Physics
Record 1, Main entry term, English
- sharply peaked
1, record 1, English, sharply%20peaked
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- highly peaked 2, record 1, English, highly%20peaked
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The usual description of the scattering of radiation is based on the assumption of scattering by individual particles. However, this concept breaks down if the medium becomes ’continuous’, that is if the distance between the scattering particles becomes less than the wavelength of the radiation(analogous to the specular reflection from a surface). The usual effects of scattering(i. e. spatial redistribution of radiation) disappear in this case as the scattering phase function becomes sharply peaked into the forward direction. Density gradients of the medium will then result in a quasi-refraction effect(the refraction of light in the earth's atmosphere is likely to be of this type). 3, record 1, English, - sharply%20peaked
Record 1, French
Record 1, Domaine(s)
- Physique atomique
- Physique des plasmas
Record 1, Main entry term, French
- à pic prononcé 1, record 1, French, %C3%A0%20pic%20prononc%C3%A9
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2001-07-30
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Breadmaking
- Milling and Cereal Industries
Record 2, Main entry term, English
- overmixing
1, record 2, English, overmixing
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Undermixing short of peak consistency leads to difficulties in subsequent dough handling and loss of bread quality whereas most bakers’ flours can be moderately overmixed with no serious consequences. This overmixing is related to the fourth phase, namely breakdown. If mixing is continued significantly past the peak, the dough becomes soft and sticky, particularly when weak flours having relatively short mixing requirements and sharply peaked mixing curves are used. This causes handling problems at makeup. Most moderately overmixed doughs can be corrected by a short rest period. 1, record 2, English, - overmixing
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
- Minoterie et céréales
Record 2, Main entry term, French
- surpétrissage
1, record 2, French, surp%C3%A9trissage
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Si le pétrissage est interrompu en deçà de la consistance maximale, le travail subséquent de la pâte sera rendu plus difficile et le pain sera de moins bonne qualité; par contre, la plupart des farines boulangères peuvent être quelque peu "surpétries" sans conséquences défavorables. Ce surpétrissage a un rapport avec la quatrième des étapes, c'est-à-dire la désagrégation. Si le pétrissage se poursuit assez longtemps après que la consistance maximale est atteinte, la pâte s'amollit et devient collante, en particulier quand on utilise des farines faibles exigeant une durée de pétrissage relativement courte et que l'on suit des courbes de pétrissage nettement accentuées. Il en résulte des difficultés de travail à la mise en forme. On peut remédier, dans la plupart des cas, à un pétrissage modérément exagéré en laissant reposer brièvement la pâte. 1, record 2, French, - surp%C3%A9trissage
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2001-07-30
Record 3, English
Record 3, Subject field(s)
- Food Industries
- Breadmaking
Record 3, Main entry term, English
- breakdown stage
1, record 3, English, breakdown%20stage
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- breakdown 2, record 3, English, breakdown
correct
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Undermixing short of peak consistency leads to difficulties in subsequent dough handling and loss of bread quality whereas most bakers’ flours can be moderately overmixed with no serious consequences. This overmixing is related to the fourth phase, namely breakdown [stage]. If mixing is continued significantly past the peak, the dough becomes soft and sticky, particularly when weak flours having relatively short mixing requirements and sharply peaked mixing curves are used. This causes handling problems at makeup. Most moderately overmixed doughs can be corrected by a short rest period. 2, record 3, English, - breakdown%20stage
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 3, Main entry term, French
- désagrégation
1, record 3, French, d%C3%A9sagr%C3%A9gation
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
Si le pétrissage est interrompu en deçà de la consistance maximale, le travail subséquent de la pâte sera rendu plus difficile et le pain sera de moins bonne qualité; par contre, la plupart des farines boulangères peuvent être quelque peu "surpétries" sans conséquences défavorables. Ce surpétrissage a un rapport avec la quatrième des étapes, c'est-à-dire la désagrégation. Si le pétrissage se poursuit assez longtemps après que la consistance maximale est atteinte, la pâte s'amollit et devient collante, en particulier quand on utilise des farines faibles exigeant une durée de pétrissage relativement courte et que l'on suit des courbes de pétrissage nettement accentuées. Il en résulte des difficultés de travail à la mise en forme. On peut remédier, dans la plupart des cas, à un pétrissage modérément exagéré en laissant reposer brièvement la pâte. 1, record 3, French, - d%C3%A9sagr%C3%A9gation
Record 3, Spanish
Record 3, Textual support, Spanish
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