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6. Glossary – Definitions
amylase activity
Enzymes present in wheat grains, whose content rises sharply during germination. These enzymes break down starch into simple sugars. Too little amylase activity in flour is detrimental to the start-up of dough fermentation by yeasts, while too much amylase activity makes doughs sticky and rubbery. It is therefore an important parameter for directly assessing flour baking quality.
approval
A formality for receiving goods that may have deteriorated during their journey; a term used in commercial practice to designate the fact that the buyer examines the goods for which he has placed an order in order to determine whether or not they are in conformity.
specifications
A document setting out the terms and conditions for carrying out a task and the obligations...
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Glossary – Definitions
Bibliography
- (1) - - http://www.universalis.fr
- (2) - - http://www.larousse.fr
- (3) - -
Websites
http://www.dictionnaire-juridique.com
INAPORC – Pork cuts catalog (2008) http://www.frenchporkcuts.com
Bibliomer n° 14 – Notice n° 2001-1425 http://www.bibliomer.com
...Standards and norms
- Value-based management – Functional analysis, fundamental characteristics – Functional analysis: functional analysis of needs (or external) and technical/product functional analysis (or internal) – Requirements for deliverables and implementation procedures - NF X 50 100 - 11-11
- Value analysis – Functional analysis - NF X 50 150 à 153 - 10-13
- Prerequisite programs for food safety – Part 1: food manufacturing...
Regulations
Civil Code, Book III, Title VI, Chapter I, Articles 1582 to 1587
Civil Code, Book III, Title III, Chapter II, Section I, Article 1109
Consumer Code, Book I, Title I, Chapter I, Article L. 111-1
Commercial Code, Book IV, Title IV, Chapter I, Articles 441-6 and 442-6
Decree of December 28, 2007, approving an interprofessional...
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