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- этимология
Что (кто) такое flour paste - определение
LIQUID ADHESIVE MADE FROM VEGETABLE STARCH AND WATER
Wheat paste; Wheat pasting; Wheatpasting; Library paste; Wheat starch paste; Paste (glue); Paste (adhesive); Flour and water paste
![Smear]] in Los Angeles from 2005.](https://commons.wikimedia.org/wiki/Special:FilePath/Smear Wheatpaste 2005.jpg?width=200 "Smear]] in Los Angeles from 2005.")
Найдено результатов: 358
Wheatpaste
Wheat paste (also known as flour and water paste, flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as book binding, découpage, collage, papier-mâché, and adhering paper posters and notices to walls.
Paste (food)
![[[Duxelles]] being cooked, which is eventually reduced into a paste](https://commons.wikimedia.org/wiki/Special:FilePath/Duxelles.jpg?width=200 "[[Duxelles]] being cooked, which is eventually reduced into a paste")
![Erbswurst, a traditional instant [[pea soup]] from Germany, is a concentrated paste](https://commons.wikimedia.org/wiki/Special:FilePath/Erbswurst (cropped).jpg?width=200 "Erbswurst, a traditional instant [[pea soup]] from Germany, is a concentrated paste")
![Shrimp paste from [[Thanh Hoa province]], [[Vietnam]]](https://commons.wikimedia.org/wiki/Special:FilePath/Mắm chua Thanh Hóa - Acetes paste from Vietnam -1.JPG?width=200 "Shrimp paste from [[Thanh Hoa province]], [[Vietnam]]")
SEMI-LIQUID EDIBLE SUBSTANCE
Food paste
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.
Gram flour
PULSE FLOUR MADE FROM GROUND CHICKPEAS
Chana dall; Besan; Chana flour; Chickpea flour; Besan flour; Garbanzo flour; Pare hmont; Gramflour; Garbanzo bean flour
Gram flour or besan is a pulse flour made from a variety of ground chickpea called Bengal gram or kaala chana. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines.
Whole-wheat flour
BASIC FOOD INGREDIENT, DERIVED BY GRINDING OR MASHING THE WHOLE GRAIN OF WHEAT
Wholewheat flour; White whole wheat flour; Whole wheat flour; Wholemeal flour; Integral flour; Draft:Integral flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s).
Maida (flour)
FINE WHEAT FLOUR
Maida flour
is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour.
Sugar paste
Gum paste
Sugar paste icing is a sweet, edible sugar dough, typically made from sucrose and glucose. It is sometimes referred to as sugar gum or gum paste.
cut and paste
![Cut, Copy, and Paste icons in [[ERP5]]](https://commons.wikimedia.org/wiki/Special:FilePath/A cutcopy.png?width=200 "Cut, Copy, and Paste icons in [[ERP5]]")
USER-INTERFACE METHOD OF TRANSFERRING DATA BETWEEN SITES
Copy and paste; Cut-and-paste; Copy-and-paste; Copy & paste; Copy & Paste; Copy and Paste; Copy-and-Paste; Cut and Paste; Cut-and-Paste; Cut & paste; Cut-&-paste; Cut-&-Paste; Cut paste; Cut Paste; Cut-paste; Cut-Paste; Copy-&-paste; Copy-&-Paste; Copy paste; Copy Paste; Copy-paste; Copy-Paste; C & P; Copy & pasting; Copypaste; Copying and pasting; Kopipe; Cut and paste; Copaste; Cut'n paste; Kill ring; Cut, copy and paste; Text move; Block and copy; Block & copy; Copy/paste; C&p; C+P; Cut, copy, & paste; Cut copy paste; Find buffer
Cut, copy, and paste
USER-INTERFACE METHOD OF TRANSFERRING DATA BETWEEN SITES
Copy and paste; Cut-and-paste; Copy-and-paste; Copy & paste; Copy & Paste; Copy and Paste; Copy-and-Paste; Cut and Paste; Cut-and-Paste; Cut & paste; Cut-&-paste; Cut-&-Paste; Cut paste; Cut Paste; Cut-paste; Cut-Paste; Copy-&-paste; Copy-&-Paste; Copy paste; Copy Paste; Copy-paste; Copy-Paste; C & P; Copy & pasting; Copypaste; Copying and pasting; Kopipe; Cut and paste; Copaste; Cut'n paste; Kill ring; Cut, copy and paste; Text move; Block and copy; Block & copy; Copy/paste; C&p; C+P; Cut, copy, & paste; Cut copy paste; Find buffer
In human–computer interaction and user interface design, cut, copy, and paste are related commands that offer an interprocess communication technique for transferring data through a computer's user interface. The cut command removes the selected data from its original position, while the copy command creates a duplicate; in both cases the selected data is kept in temporary storage (the clipboard).
copy and paste
USER-INTERFACE METHOD OF TRANSFERRING DATA BETWEEN SITES
Copy and paste; Cut-and-paste; Copy-and-paste; Copy & paste; Copy & Paste; Copy and Paste; Copy-and-Paste; Cut and Paste; Cut-and-Paste; Cut & paste; Cut-&-paste; Cut-&-Paste; Cut paste; Cut Paste; Cut-paste; Cut-Paste; Copy-&-paste; Copy-&-Paste; Copy paste; Copy Paste; Copy-paste; Copy-Paste; C & P; Copy & pasting; Copypaste; Copying and pasting; Kopipe; Cut and paste; Copaste; Cut'n paste; Kill ring; Cut, copy and paste; Text move; Block and copy; Block & copy; Copy/paste; C&p; C+P; Cut, copy, & paste; Cut copy paste; Find buffer
<text> (Or "cut and paste", after the paper, scissors and glue
method of document production) The system supported by most
document editing applications (e.g. text editors) and most
operating systems that allows you to select a part of the
document and then save it in a temporary buffer (known
variously as the "clipboard", "cut buffer", "kill ring"). A
"copy" leaves the document unchanged whereas a "cut" deletes
the selected part.
A "paste" inserts the data from the clipboard at the current
position in the document (usually replacing any currently
selected data). This may be done more than once, in more than
one position and in different documents.
More sophisticated operating systems support copy and paste
of different data types between different applications,
possibly with automatic format conversion, e.g from {rich
text} to plain ASCII.
GNU Emacs uses the terms "kill" instead of "cut" and "yank"
instead of "paste" and data is stored in the "kill ring".
[Origin? Macintosh? Xerox? ]
(1998-07-01)
Red bean paste
![Chinese [[mooncake]]](https://commons.wikimedia.org/wiki/Special:FilePath/Mooncake1.jpg?width=200 "Chinese [[mooncake]]")
![[[Zongzi]]](https://commons.wikimedia.org/wiki/Special:FilePath/Zongzi.jpg?width=200 "[[Zongzi]]")
![''[[Daifuku]]'' filled with red bean paste](https://commons.wikimedia.org/wiki/Special:FilePath/Daifuku 1.jpg?width=200 "''[[Daifuku]]'' filled with red bean paste")
![Japanese ''[[Anpan]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Anpan 001.jpg?width=200 "Japanese ''[[Anpan]]''")
![Japanese ''[[Taiyaki]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Taiyaki.jpg?width=200 "Japanese ''[[Taiyaki]]''")
![''[[Imagawayaki]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Imagawayaki_001.jpg?width=200 "''[[Imagawayaki]]''")
![''[[Jjinppang]]'' filled with ''patso''](https://commons.wikimedia.org/wiki/Special:FilePath/Jjinppang.jpg?width=200 "''[[Jjinppang]]'' filled with ''patso''")
![doneot]]'' filled with ''danpat-so''](https://commons.wikimedia.org/wiki/Special:FilePath/Danpat-doneot 2.jpg?width=200 "doneot]]'' filled with ''danpat-so''")
![''[[Hodu-gwaja]]'' filled with ''danpat-so''](https://commons.wikimedia.org/wiki/Special:FilePath/Hodugwaja.jpg?width=200 "''[[Hodu-gwaja]]'' filled with ''danpat-so''")
![''[[Baram-tteok]]'' filled with ''geopipat-so''](https://commons.wikimedia.org/wiki/Special:FilePath/바람떡.JPG?width=200 "''[[Baram-tteok]]'' filled with ''geopipat-so''")
PASTE MADE OF RED BEANS
An (food); Bean jam; Azuki bean paste; あん; Adzuki bean paste; Red bean jam; White red bean paste; White adzuki bean paste; White bean paste; Patso; Danpatso; Danpat-so; Dan-patso; Geopipat-so; Geopipatso; Skinned red bean paste; Dehulled red bean paste; Peeled red bean paste; Hulled red bean paste; Husked red bean paste; Skinned adzuki bean paste; Peeled adzuki bean paste; Hulled adzuki bean paste; Dehulled adzuki bean paste; Husked adzuki bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them.
Википедия
Wheatpaste
Wheat paste (also known as flour and water paste, flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as book binding, découpage, collage, papier-mâché, and adhering paper posters and notices to walls.
A critical difference among wheat pastes is the division between those made from flour and those made from starch. Vegetable flours contain both gluten and starch. Over time the gluten in a flour paste cross-links, making it very difficult to release the adhesive. Using only starch, a fine quality, fully reversible paste can be produced. The latter is the standard adhesive for paper conservation.
Besides wheat, other vegetables also are processed into flours and starches from which pastes can be made: characteristics, such as strength and reversibility, vary with the plant species; manufacturer's processing; and the recipe of the end-user.
