METHOD OF DETERMINING OF FLOUR WATER ABSORBING CAPACITY Russian patent published in 2010 - IPC G01N33/02 G01N33/10 

FIELD: agriculture.

SUBSTANCE: for proper conducting technical process of dough kneading of a certain dough consistency an indicator of water absorbing capacity of flour (WAC) is used. The method of determining the water absorbing capacity of flour from soft wheat grains provides testing of grain nature, determination of protein in grain and calculation of water absorbing capacity of flour, as follows: WAC = 0.1137 N+ 1.9576 P - 56.40, where: WAC is water absorbing capacity of flour, %; N is a grain nature, g/L; P is grain protein, %.

EFFECT: method of the invention is simple and enables to define water absorbing capacity of flour with a high level of accuracy.

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