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alvéolage

English translation: air holes

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:alvéolage
English translation:air holes
Entered by: anna purna

12:42 Feb 11, 2005
French to English translations [PRO]
Tech/Engineering - Food & Drink
French term or phrase: alvéolage
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.
Philip Taylor
Local time: 16:32
(air) holes
Explanation:
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.
Selected response from:

anna purna
France
Local time: 17:32
Grading comment
Many thanks for all answers and comments.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +4(air) holes
anna purna
4 +1hollowness
Francis MARC
4 +1air holes
Claire Cox
4texture
Pat Jenner (X)


Discussion entries: 1





  

Answers


5 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
alvéolage
hollowness


Explanation:
=

Francis MARC
Lithuania
Local time: 18:32
Native speaker of: Native in FrenchFrench
PRO pts in category: 34

Peer comments on this answer (and responses from the answerer)
agree  Ghyslaine LE NAGARD
6 hrs
Login to enter a peer comment (or grade)

19 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +4
alvéolage
(air) holes


Explanation:
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.


anna purna
France
Local time: 17:32
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
Grading comment
Many thanks for all answers and comments.

Peer comments on this answer (and responses from the answerer)
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
Login to enter a peer comment (or grade)

22 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
alvéolage
air holes


Explanation:
Industrial bread is supposed to have regular and tiny air holes as compared with the large and irregular holes often found in homemade bread

Claire Cox
United Kingdom
Local time: 16:32
Works in field
Native speaker of: English
PRO pts in category: 32

Peer comments on this answer (and responses from the answerer)
agree  Michele Fauble
7 hrs
Login to enter a peer comment (or grade)

2 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
texture


Explanation:
i.e. the bread has the right number of air holes and they are evenly distributed.

Pat Jenner (X)
Local time: 16:32
Login to enter a peer comment (or grade)



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