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Concept information

properties > quality > processing quality > baking characteristics

Preferred term

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 1981-01-09T00:00:00Z

Notation: 787

baking characteristics  

Definition

  • Information Режим випічки визначається ступенем зволоження середовища пекарної камери, температурою в різних її зонах і тривалістю процесу. Він залежить від сорту хліба, виду і маси виробу, якості тіста, властивостей борошна, а також від конструкції печі.

    Created: 6/26/22

     (uk)

Broader concept

Is affected by

In other languages

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2002-12-12T00:00:00Z

    Notation: 787

    ميزات خبزية

    Arabic

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2002-12-12T00:00:00Z

    Notation: 787

    烘烤特性

    Chinese

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2003-03-27T00:00:00Z

    Notation: 787

    pekařské vlastnosti

    Czech

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1981-01-21T00:00:00Z

    Last modified: 2021-06-18T17:18:31

    Notation: 787

    aptitude boulangère

    French

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1987-04-06T00:00:00Z

    Last modified: 2021-06-18T17:18:41

    Notation: 17800

    force boulangère
  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1990-02-08T00:00:00Z

    Last modified: 2021-06-18T17:18:49

    Notation: 29279

    qualité boulangère
  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1987-04-07T00:00:00Z

    Last modified: 2021-06-18T17:18:56

    Notation: 6128

    valeur boulangère
  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1996-12-24T00:00:00Z

    Notation: 787

    Backeigenschaft

    German

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1981-01-09T00:00:00Z

    Notation: 787

    पकाने की विशेषताएँ

    Hindi

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2006-12-06T00:00:00Z

    Notation: 787

    sütési tulajdonság

    Hungarian

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2006-12-27T00:00:00Z

    Notation: 787

    Attitudine alla cottura

    Italian

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2005-08-09T00:00:00Z

    Notation: 787

    製パン特性

    Japanese

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2009-12-02T00:00:00Z

    Notation: 787

    제빵특성

    Korean

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2005-12-16T00:00:00Z

    Notation: 787

    ລັກສະນະທີ່ໄດ້ຈາກການອົບ

    Lao

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2021-06-18T17:19:19

    Notation: 787

    bakeegenskaper

    Norwegian Bokmål

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2007-04-20T00:00:00Z

    Notation: 787

    نشانویژگی‌های نانوایی

    Persian

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2006-12-19T00:00:00Z

    Notation: 787

    Właściwości wypiekowe

    Polish

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1998-08-04T00:00:00Z

    Last modified: 2021-06-16T21:24:42Z

    Notation: 787

    característica do cozimento

    Portuguese

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2009-08-31T00:00:00Z

    Last modified: 2022-06-29T11:42:08

    Notation: 787

    режим выпечки

    Russian

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2022-07-13T10:09:17

    Notation: 787

    пекарске карактеристике

    Serbian

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2005-12-16T00:00:00Z

    Notation: 787

    pekárenske vlastnosti

    Slovak

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 1981-01-23T00:00:00Z

    Notation: 787

    Características de la cocción

    Spanish

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2022-05-26T10:42:42Z

    Notation: 787

    sifa za kuoka

    Swahili

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2012-02-03T17:06:15Z

    Last modified: 2012-02-03T17:06:15Z

    Notation: 787

    డిసైమా

    Telugu

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2005-08-19T00:00:00Z

    Notation: 787

    ลักษณะที่ได้จากการอบ

    Thai

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2011-11-20T19:51:38Z

    Last modified: 2014-07-03T19:55:21Z

    Notation: 787

    kabartma özellikleri

    Turkish

  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2014-04-03T12:30:41Z

    Last modified: 2014-07-03T19:55:36Z

    Notation: 1396528241131

    kabarma özellikleri
  • Information

    void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

    Created: 2022-06-27T01:44:11

    Notation: 787

    режим випічки

    Ukrainian

URI

http://aims.fao.org/aos/agrovoc/c_787

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RDF/XML TURTLE JSON-LD Created 2/3/12, last modified 7/13/22