/ˈreːtɛʃlist/MACARCA → TR
Tanım
•strong flour, bread flour: a special high-gluten flour used for making strudel. The high gluten content provides the elasticity needed to make the proper strudel.
Diğer Dillerde
strong flour
köken: Compound of vetemjöl (“wheat flour”) + special (“special”).
dark wheat flour, black wheat flour, strong flour, bread flour, usually with a protein content within 12–14 %
çekim: çoğul hiivaleipäjauhot · tamlayan hiivaleipäjauhon
köken: hiivaleipä + jauho
Etimoloji
rétes (“strudel”) + liszt (“flour”)