Grain and Flour Quality Monitoring

Evaluation system of grain and flour bread-making potential includes the following indexes:

-  Grain and flour "power" - fibrin quantity and rheological properties;
- Flour colour and its ability to darkening;
- Baking absorption;
- Content of ash, protein, fat and other indexes.

Main devices to determine all these indexes are: whiteness testers  (VBB-1М, Blick-рЗ, Beliz-1), fibrin deformation measurers  - FDM (FDM-1М, FDM-3М), devices for measuring the falling number - DFN (DFN-99, DFN-5), IK-analyzers (Spektran, Infraskan).