METHOD FOR DETERMINATION OF BREAD "POTATO" DISEASE Russian patent published in 2014 - IPC G01N33/02 C12Q1/40 

FIELD: food industry.

SUBSTANCE: method includes bread baking and sampling crumb of freshly baked bread and bread incubated at 37°C during 16-20 h. One prepares water extracts of alpha amylase of the collected bread crumb samples with further filtration of the extracts. Then one determines their fluidifying capacity (FC) by the rate of starch fluidification by alpha amylase using a device for determination of the falling number value. FC value is determined from the formula $$FC=\frac{F{N}_k-F{N}_i}{F{N}_k-60s}\cdot 100\%$$ where FC - fluidifying capacity, %; FN_k - starch falling number value with bread immediately after baling, sec; FN_i - starch falling number value with bread having been stored, sec.

EFFECT: method enables precise diagnostics of potato disease 8-12 hours prior to appearance of its first organoleptic manifestations in bread.

1 dwg, 1 tbl, 1 ex