DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH

Abstract

As products of high nutritional value can be used bakery products from a mixture of rye and wheat flour with the application of a grain of rye. Use whole grains assumes control of its quality according to organoleptic, physico-chemical and hygienic indices. Method of determining the color characteristics of grain scanner-metric method us-ing tablet scanner HP ScanJet 3570C with application of computer processing of images in RGB color mode is proposed. Application of the method to determine the color characteristics showed that rye, prepared in different ways, has different intensity of coloring, and the maximum intensity of the color components is observed at native grain.