FIELD: confectionery industry.
SUBSTANCE: method involves taking sample of product; grinding sample and calculating moisture content from formula, with sample being ground at temperature of 23±0.2 C; after grinding process, placing sample suspension having volume of 25 cm3 into nuclear magnetic resonance (NMR) signal sensor of pulsed NMR analyzer; measuring total water and fat protons signal amplitude and fat signal amplitude; calculating water proton signal amplitude (Aw) by difference between total fat and water protons signal amplitude and fat protons signal amplitude; determining in grams amount of water contained in sample suspension (Ps) by calibration curve corresponding to linear dependence Pw=0.00539 Aw+0.45; calculating moisture content (M) in percents from formula:
EFFECT: reduced time for determining moisture in farinaceous confectionery product.
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