Intensification of different ways moistening the grain before grinding

As the purpose of researches studying of process of distribution of moisture served in wheat grain at various ways of moistening and identification from them of the way intensifying otvolazhivany grains of wheat possible to application in the line production technology of flour. Studied two ways of moistening: by immersion of grain in water (immersion moistening) and by addition to grain of a settlement (limited) amount of water. When using both ways of moistening sought to receive identical final humidity of grain (about 16%). In each of ways considered three options of moistening of grain of wheat. The best results on an exit of flour and the majority of indicators of its quality turned out when moistening grain to humidity of 15,5-16,0%.