METHOD FOR CYCLIC CONTROL OF STRUCTURAL AND MECHANICAL CHARACTERISTICS OF THE CRUMB OF BAKERY PRODUCTS Russian patent published in 2023 - IPC G01N33/12 

FIELD: food industry.

SUBSTANCE: invention relates to the field of obtaining and controlling the structural and mechanical characteristics of bakery products and can be used to control the quality of bakery products. When implementing the method, bread crumb samples are prepared. Controllable contact of the indenter with the surface of the sample is provided. The dynamics and kinetics of the loading force is determined on the indenter when the crumb is compressed by 25% of the height of the sample, and then with the reverse movement of the indenter to the final loading force F_f on the indenter, equal to the initial touch force F_t. After 180 seconds, the compression of the same crumb sample is repeated with the same mode of indenter exposure with the repeated determination of the dynamics and kinetics of the loading force of the indenter, the structural and mechanical characteristics of the crumb are determined from the measured values.

EFFECT: invention makes it possible to develop a crumb texture index, which is a dimensionless cohesion criterion (Dcoh), used to assess the degree of hardness of bakery products during storage, as well as a criterion for the loss of elasticity of the interpore walls of the crumb, which is the ratio of the amount of mechanical energy (A^II_pl) expended on plastic deformation of the crumb sample under repeated limited compression to the amount of mechanical energy (A^I_pl) expended on plastic deformation of the crumb under primary limited compression.

2 cl, 7 dwg, 1 ex, 2 tbl