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  3. Cooking / Culinary

agent

Portuguese translation: agente

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:agent de levage
Portuguese translation:agente
Entered by: Mariana Moreira

19:08 Feb 25, 2005
French to Portuguese translations [PRO]
Cooking / Culinary / Culinary
French term or phrase: agent
agent de levage (E500)
china
Local time: 10:54
agente
Explanation:
agent de levage = agente propulsor

Ex.: Édulcorants: L'ajout d'édulcorants sous forme de polyalcools ou de monosaccharides est admis en quantité inférieure à 3 % du sucre total.
- Agent de levage: De 0,5 % à 1,2 %. Les agents de levage autorisés sont un mélange de levains (carbonates et bicarbonates sodiques ou calciques) et d'acidulants qui favorisent la production de gaz.

- Edulcorantes: É admitida a adição de edulcorantes sob a forma de poliálcoois, ou monossacáridos em quantidade inferior a 3 % do total do açúcar.
- Agente propulsor: De 0,5 a 1,2 %. Os agentes propulsores autorizados serão uma mistura de gaseificantes (carbonatos e bicarbonatos de sódio ou de cálcio) e agentes acidulantes que favoreçam a produção de gás.

Fonte: Publication d'une demande d'enregistrement au sens de l'article 6, paragraphe 2, du règlement (CEE) n° 2081/92 relatif à la protection des appellations d'origine et des indications géographiques



Selected response from:

Mariana Moreira
Portugal
Local time: 10:54
Grading comment
Obrigada
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +2fermento
Ana Carneiro
5 +1agente levedante
Maria Luisa Duarte
5agente
Mariana Moreira
3fermento
Regina Guerra
3fermento
Patrícia Lavos


  

Answers


10 mins   confidence: Answerer confidence 5/5
agente


Explanation:
agent de levage = agente propulsor

Ex.: Édulcorants: L'ajout d'édulcorants sous forme de polyalcools ou de monosaccharides est admis en quantité inférieure à 3 % du sucre total.
- Agent de levage: De 0,5 % à 1,2 %. Les agents de levage autorisés sont un mélange de levains (carbonates et bicarbonates sodiques ou calciques) et d'acidulants qui favorisent la production de gaz.

- Edulcorantes: É admitida a adição de edulcorantes sob a forma de poliálcoois, ou monossacáridos em quantidade inferior a 3 % do total do açúcar.
- Agente propulsor: De 0,5 a 1,2 %. Os agentes propulsores autorizados serão uma mistura de gaseificantes (carbonatos e bicarbonatos de sódio ou de cálcio) e agentes acidulantes que favoreçam a produção de gás.

Fonte: Publication d'une demande d'enregistrement au sens de l'article 6, paragraphe 2, du règlement (CEE) n° 2081/92 relatif à la protection des appellations d'origine et des indications géographiques





Mariana Moreira
Portugal
Local time: 10:54
Works in field
Native speaker of: Native in PortuguesePortuguese
PRO pts in category: 20
Grading comment
Obrigada
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11 mins   confidence: Answerer confidence 5/5 peer agreement (net): +2
fermento


Explanation:
Agent de levage - fermento


    Reference: http://www.lapiadarola.it/preparazione.htm
Ana Carneiro
Portugal
Local time: 10:54
Native speaker of: Portuguese

Peer comments on this answer (and responses from the answerer)
agree  Regina Guerra
6 mins
  -> Obrigada.
agree  Hildapinheiro
4 hrs
  -> Obrigada.
Login to enter a peer comment (or grade)

17 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
fermento


Explanation:
Penso que será isso.

--------------------------------------------------
Note added at 18 mins (2005-02-25 19:26:23 GMT)
--------------------------------------------------

só agora vi que já tinha sido sugerido..:(

Regina Guerra
Local time: 10:54
Native speaker of: Portuguese
PRO pts in category: 8
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18 mins   confidence: Answerer confidence 5/5 peer agreement (net): +1
agent de levage
agente levedante


Explanation:
Universidade do Minho
... determinadas e, de um modo geral, de um agente levedante. Estes ingredientes são
então correctamente misturados e deixados a levedar (fermentar) até se ...
www.uminho.pt/.../Modules/ShowArticle.ascx& ItemID=59&mid=59&lang=pt-PT&pageid=24&tabid=4 - 18k

Maria Luisa Duarte
Spain
Local time: 11:54
Native speaker of: Native in EnglishEnglish, Native in PortuguesePortuguese
PRO pts in category: 8

Peer comments on this answer (and responses from the answerer)
agree  Henrique Magalhaes
8 mins
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3 days 32 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
fermento


Explanation:
A nível culinário o "agent de levage" é sempre o fermento, que pode ser de dois tipos: o fermento em pó (mais usual) e o fermento de padeiro, que é utilizado sobretudo na fabricação de pão.

Patrícia Lavos
Portugal
Local time: 10:54
Specializes in field
Native speaker of: Native in PortuguesePortuguese
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