Influence of the degree of hydrothermal processing of grain in the screw humidifier on the yield and quality of flour

It is experimentally proved that the most optimal moisture content of the grain of the I ragged system is 17.0%, since at this humidity the most optimal indicators of the quantity and quality of the finished product were obtained: the moisture content of high - grade flour-15%, first-grade flour-14.8%, semolina - 15.4%, the amount of high - grade flour was 20.5%, semolina-4%, the total yield of flour was 75.5%. Based on this, it can be concluded that the deviation of grain moisture in the I ragged system in a greater or lesser direction will lead to a decrease in the efficiency of processing wheat grain.