FIELD: food industry. SUBSTANCE: method can be used when preparing dough from wheat flour and to characterize raw material and predict quality of final product. Ultrasonic waves are transmitted through aliquots of gluten and distilled water. From frequency values measured at maximum of resonance peak amplitude and from amount of wet and dry gluten, velocity of ultrasound transmission is calculated. This velocity is indicative of gluten characteristics. EFFECT: facilitated gluten quality estimation. 1 tbl, 3 ex
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