gluten content of flour oor Spaans
gluten content of flour
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‘Petit Épeautre’ de Haute Provence flour does not rise as much as wheat flour because of its low gluten content.
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Petit Épeautre de Haute Provence flour does not rise as much as wheat flour because of its low gluten content
Tú y tu madreoj4 oj4
maize gluten (generally, in the form of a flour), which is composed mainly of the gluten of the maize grains obtained from the separation of starch; the protein content (nitrogen × 6,25) is in excess of 40 % by weight;
¿ Nos veremos pronto?EurLex-2 EurLex-2
Not only the traditional recipe but also the specific properties of the flour (low in gluten) and the local water (low mineral content, soft, and tapped at a depth of 100 m) that are used contribute to the distinctive character of ‘Hořické trubičky’.
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Aside from the traditional recipe, the distinctive character of the Hořice rolled wafers depends also on the specific properties of the flour (low in gluten) and the local water (low mineral content, soft, and tapped at a depth of 100 metres) that are used.
No voy a ofender mi cuerpo sólo porque a los chicos les gusteEurLex-2 EurLex-2
If the natural gluten content of a flour is too low, gluten obtained by extraction (vital wheat gluten) can be added to supplement it.
Esta verdad, esta escrita con sangre en las sombras por las que caminoParaCrawl Corpus ParaCrawl Corpus
Product obtained by using only durum wheat flour, the quantities of which must be in line with the following parameters: gluten: ≥ # %; yellow index ≥ #; moisture content: ≤ #,# %; ash: ≤ # % in the dry matter
Convertirse en el aprendiz de una hechiceraoj4 oj4
food-grade wheat flour (free of organic and inorganic contaminants and having a falling number of at least 220 and a gluten content of at least 25 %) — 100 kg,
No obstante, las disposiciones del apartado # podrán ser declaradas inaplicables aEurLex-2 EurLex-2
Description: Product obtained by using only durum wheat flour, the quantities of which must be in line with the following parameters: gluten: ≥ 11 %; yellow index ≥ 21; moisture content: ≤ 15,50 %; ash: ≤ 2 % in the dry matter.
Él tiene las piedrasEurLex-2 EurLex-2
1105 to 1109 || Flour, meal, powder, flakes of potatoes, etc.; starches; inulin; wheat gluten || Manufacture in which the content of non-originating materials does not exceed 20 %, by weight or Manufacture from materials of Chapter 10, except materials of heading 1006, in which the materials of heading 0710 and sub-heading 0710.10 are wholly obtained
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You may have used plain white flour instead of strong bread flour which has a higher gluten content.
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The durum wheat used to make the flour must be grown from certified seed and meet the following minimum quality requirements: weight ≥ 78 kg/hl; protein (N tot. × 5,70) ≥ 12 % of dry matter; moisture content ≤ 12,5 %; gluten ≥ 8 % of dry matter; yellow index ≥ 14 b minolta.
El ejército, la marina y la aviación se han puesto de mi ladoEurLex-2 EurLex-2
This substance gives the test elasticity and elasticity, so a high content of gluten is a sign of good flour.
¡ Oh no, todo está bien, nena!ParaCrawl Corpus ParaCrawl Corpus
In Article 5, the characteristics of the flour used to obtain the sourdough starter are specified (they are not detailed in the current Specification), stipulating that the flour must be ‘very strong and have a high gluten content’ and laying down limits for the values concerned.
Bueno, presta mucha atenciónEurLex-2 EurLex-2
It consists of a mixture of flour with a high gluten content, olive oil, water, salt and yeast.
¡ Perra bruta!ParaCrawl Corpus ParaCrawl Corpus
The durum wheat used to make the flour must be grown from certified seed and meet the following minimum quality requirements: electrolytic weight > 78 kg/hl; protein (tot. N × 5,70) > 12 % of dry matter; moisture content < 12,5 %; gluten > 8 % of dry matter; yellow index > 17b minolta.
No tienen perros, es posibleEurLex-2 EurLex-2
Prepared meals made from flours, flour mixes, preparations made from cereals, pasta, noodles and/or cereal flakes, the components of the aforesaid goods that contain gluten having been replaced with a gluten-free component and/or the aforesaid goods having components with a low protein content
RC- B#-#/#- Homofobia en EuropatmClass tmClass
Prepared meals made from flour, flour mixes, preparations made from cereals, pasta, noodles and/or cereal flakes, the components of the aforesaid goods that contain gluten having been replaced with a gluten-free component and/or the aforesaid goods having components with a low-protein content
Ya no haré más películas.- ¿ En serio?tmClass tmClass
Pastry and prepared meals made from flours, flour mixes, preparations made from cereals, pasta, noodles and/or cereal flakes, the components of the aforesaid goods that contain gluten having been replaced with a gluten-free component and/or the aforesaid goods having components with a low protein content
Pero todos saben que guardo esos cuestionarios con llavetmClass tmClass
Durum wheat or durum wheat (Triticum durum) is a type of wheat with a large and hard grain, which makes the flour contains a high content of gluten.
Es el reloj de JimmyParaCrawl Corpus ParaCrawl Corpus
"The Bisschopsmolen worked with spelt flours, whole-wheat, rye and whole-rye flours, which are characterized by their low content of gluten, while in Spain we mainly use ordinary refined wheat flour.
Aunque este aspecto no se ha observado con Irbesartan BMS, puede presentarse un efecto similar con los antagonistas de los receptores de la angiotensinaParaCrawl Corpus ParaCrawl Corpus
Bread flour Bread flour has high content of high gluten (so it can be also called high-gluten flour which contains high protein), it has good elastic and can keep the size of the bread from sunken after rising.
Sus bocas son como gotas de mermelada de fresa en un vaso de lecheParaCrawl Corpus ParaCrawl Corpus
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