| Abstract: | New criteria for the evaluation of wheat qualitative properties are worked out on the basis of the study of the shape and size of the extensographic curves. Approximating the experimental curves - extensograms - to the theoretical curves which are the closest to them in their shape and equal to them in their area, it also was possible to determine their shape parameters. The theoretical curve is an ellipse inscribed over the shape of the experimental curve. It changes its shape to the case when the ellipse eccentricity becomes equal to zero and further when x-axis and y-axis exchange their places in the coordinate system. It has been determined that the extensogram area can be the best means of measuring the wheat flour quality if it has been evaluated with reference to the curve circumference which circumscribes it. The ratio of the parameters of the theoretical curve maximum (mt) and the maximum of the theoretical curve of the ideal shape (r) is the basis for the extensogram evaluation and their classification into the qualitative range. The quantitative data of the ratio mt/r indicate the shape, and the values for r indicate the extensogram size. On the basis of the expression (mt/r-1)100, it is possible to evaluate accurately the extensographic curves for the first time as well as to classify wheat into the qualitative range. |
