Study of the surface properties of buckwheat flour produced by different enterprises by De-Nui methods and tenzimetric to predict its technological properties

The scientific and industrial community of specialists is developing indirect methods for predicting the technological properties of flour, which would reduce economic costs in a production environment. The results of comparing the colloidal properties of 4 samples of different producers of buckwheat flour from steamed cereals and 1 from green are presented. As methods for predicting the technological properties of flour used surface properties. The graphs of the dependence “surface tension at the air-liquid interface - concentration of dissolved substance” were constructed using experimental data obtained by the De Nui method. The surface activity of the compared samples was established by solving equations obtained by mathematical processing of experimental data. The adsorption properties of buckwheat flour samples were studied by the tensimetric method. Based on the study of surface properties, flour samples were arranged in a row according to the manifested colloidal properties...