Glossary entry (derived from question below)
Feb 11, 2005 12:42
19 yrs ago
5 viewers *
French term
alvéolage
French to English
Tech/Engineering
Food & Drink
The following is from an industrial bakery system document, talkling about flour milling, damaged starch, etc.
Arguments des meuniers face à leurs clients :
- maîtrise des additifs (apport d’amylases mieux maîtrisé, par exemple).
- qualité / aspect du produit fini en terme de volume, régularité des dimensions, ***alvéolage***, coloration, fraîcheur, moelleux.
Arguments des meuniers face à leurs clients :
- maîtrise des additifs (apport d’amylases mieux maîtrisé, par exemple).
- qualité / aspect du produit fini en terme de volume, régularité des dimensions, ***alvéolage***, coloration, fraîcheur, moelleux.
Proposed translations
(English)
| 4 +4 | (air) holes |
anna purna
|
| 4 +1 | hollowness |
Francis MARC
|
| 4 +1 | air holes |
Claire Cox
|
| 4 | texture |
Pat Jenner (X)
|
Proposed translations
+4
19 mins
anna purna
France
France
Native in English
Specializes in field
France
QUALITY, SPEED AND PRECISION
Native in: English 
Works in: French to English, Spanish to English
Related KudoZ points
:
4
French term (edited):
alv�olage
Selected
(air) holes
This refers to the 'air bubbles' you find in bread which can be regular or irregular
The "secret" to huge holes, properly called alveolage, is a well mixed dough, a
long, thorough fermentation, preferably with a few turns early on, skillful ...
www.bread-bakers.com/archives/digests/v104n035.txt - 11k
Very dark, crisp, flavorful crust, wonderful stretchy/creamy crumb. (I was pleased to run into the French word alveolage, "the inner structure of holes and bubbles", while reading Steingarten last night, since I'd run out of words to describe how much I liked the texture of Ken's bread.) My purpose is simply to remind you all that when you go to Portland, you need to EAT KEN'S BREAD.
The "secret" to huge holes, properly called alveolage, is a well mixed dough, a
long, thorough fermentation, preferably with a few turns early on, skillful ...
www.bread-bakers.com/archives/digests/v104n035.txt - 11k
Very dark, crisp, flavorful crust, wonderful stretchy/creamy crumb. (I was pleased to run into the French word alveolage, "the inner structure of holes and bubbles", while reading Steingarten last night, since I'd run out of words to describe how much I liked the texture of Ken's bread.) My purpose is simply to remind you all that when you go to Portland, you need to EAT KEN'S BREAD.
Peer comment(s):
| agree |
Claire Cox
: You beat me to it, Anna!
3 mins
|
| agree |
GILLES MEUNIER
19 mins
|
| agree |
Michele Fauble
7 hrs
|
| agree |
Sophie Raimondo
11 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Many thanks for all answers and comments."
+1
5 mins
+1
22 mins
Claire Cox
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Related KudoZ points
:
32
French term (edited):
alv�olage
air holes
Industrial bread is supposed to have regular and tiny air holes as compared with the large and irregular holes often found in homemade bread
2 hrs
texture
i.e. the bread has the right number of air holes and they are evenly distributed.
Discussion