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elastic shortening - tradução para russo

ANY FAT THAT IS SOLID AT ROOM TEMPERATURE AND USED TO MAKE CRUMBLY PASTRY AND OTHER FOOD PRODUCTS

Vegetable shortening; Animal Shortening; Vegetable shortenings; Shortening time; Shortening value; Shortening (fat); Shortened dough; Strutto

elastic shortening

строительное дело

упругое укорочение (сжатого элемента)

деформация обжатия бетона (при предварительном напряжении)

elastic shortening

упругое укорочение (сжатого элемента); деформация обжатия бетона (при предварительном напряжении)

shortening

['ʃɔ:tniŋ]

общая лексика

заковка

сокращение

укорачивание

укорачивающий

укорочение

шортенинг

Смотрите также

shortening due to shrinkage; elastic shortening; total shortening of the member

существительное

общая лексика

укорачивание

уменьшение

сокращение

урезывание

жир, добавляемый в тесто для рассыпчатости

кулинария

шортенинг (жир, добавляемый в тесто для рассыпчатости)

Definição

shortening time

n. an order of the court in response to the motion of a party to a lawsuit which allows setting a motion or other legal matter at a time shorter than provided by law or court rules. Shortening time is usually granted when the time for trial or some other court action is approaching and a hearing must be heard promptly by the judge. Example: the local rules require that a party give the other side 10 days' notice before a hearing. A hearing on adding a witness to the expert list would be useless unless heard in five days, since the trial is set to be called in nine days. The court may shorten the time to schedule the hearing to five days, provided the notice is served within 24 hours.

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Wikipédia

Shortening

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products.

The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture.

https://en.wikipedia.org/wiki/Shortening

Como se diz elastic shortening em Russo? Tradução de &#39elastic shortening&#39 em Russo