FIELD: food industry.
SUBSTANCE: method envisages flour sampling and the samples placement in a capacity sensor. The samples are heated up to +70°C. The flour dielectric permeability is measured at such temperature. Gluten quantity is determined from the formula: η=a1·ε+a0, where η - gluten quantity in wheat flour, %; ε - dielectric permeability of flour sample; a1 and a0 - beta coefficients.
EFFECT: invention allows to reduce the time of measurement of gluten quantity in flour and increase accuracy of gluten determination during instrumental invention implementation.
1 dwg, 1 ex
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