METHOD DETERMINING BAKING QUALITY OF GRAIN AND OF FLOUR Russian patent published in 2003 - IPC

FIELD: measurement technology, processes evaluating qualities of agricultural products, specifically, grain and flour. SUBSTANCE: method provides for grinding of grain samples, instrument measurement of intermediate physical quantities and subsequent determination of baking quality of grain and flour with due account of graduation measurements. Elastic property of sample prepared from ground wheat by means of mechanical separation is employed as intermediate physical quantity. In this case sample is subjected to alternating compression and removal of rigid compression, physical-chemical properties of sample are converted at moments of compression and removal of rigid compression to electric signals in direction of compression and direction perpendicular to it. Electric signals of these moment are measured. Apart from it baking quality of sample is presented by product of quantity of gluten by its elasticity in conventional units X = K_(g)Y_(c.u), baking quality of sample is computed by formula X = (A₁-A₂)K₁, elasticity of gluten is calculated by formula Y_(c.u) = (a₁-a₂)K₂, quantity of gluten is found by formula K_(g) = [(A₁-A₂)K₁]:[(a₁-a₂)K₂], where X is baking quality in conventional units; K_(g) is quantity of gluten in sample, g; Y_(c.u) is elasticity of gluten in conventional units; A₁ and A₂ are measured values of electric signals at moments of compression and removal of rigid compression in direction of compression; a₁ and a₂ are values of electric signals at moments of compression and removal of rigid compression in direction perpendicular to compression; K₁ and K₂ are calibration coefficients. EFFECT: simplified method of determination of quality of grain and flour, reduced cost of process of analysis.