| 摘要 |
FIELD: analytical methods in food industry. ^ SUBSTANCE: invention, in particular, relates to baking, confectionary, and macaroni industries. Method of invention is based on measuring reflection in test sample during proceeding of intensive enzymatic reaction over a period of 30-35 min followed by calculating coefficient of reflection of test sample after 6-6.5 h of observation according to exponential law and determining darkening ability of wheat flour from change in coefficient of reflection before and after observation. In addition, if estimation of flour and macaroni color is necessary, their coefficient of reflection may be measured using blue and green light diode, after which color grade will be calculated. ^ EFFECT: reduced time of determining coefficient of reflection from test sample surface and increased accuracy in predicting coefficient of reflection after specified period of time. ^ 1 dwg, 3 ex |
