METHOD FOR DETERMINATION OF BAKING QUALITY OF WHEAT GRAINS Russian patent published in 2011 - IPC G01N33/10 

FIELD: food industry.

SUBSTANCE: one mills grains to produce 70% yield flour, then one determines water absorbing capacity and valorimetric value of the flour. For determination of water absorbing capacity and valorimetric value of the flour one takes micrographs of milled grains by optical microscopy method; in the micrographs, from the centre of gravity of the figure limited by the flour particle contour, one draws no less than 300 sections towards the particle contour in all the directions, one determines the arithmetic mean value of the produced sections lengths X, mcm and the coefficient of the produced sections lengths variation K, then one determines water absorbing capacity WAC, %, from the formula: WAC=0.53·K_mean.-0.67·X_mean+93.02, valorimetric value of flour V, device units, from the formula: WAC=0.47·K_mean-0.61·X_mean+85.28, where X_mean - arithmetic mean value X in case of measurement of no less than 5000 grain particles, mcm, K_mean - statistically average value K in case of measurement no less than 5000 grain particles.

EFFECT: increased accuracy of determination.

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