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...