TECHNICAL OF WHEAT MOISTURE TIME SHOULD BE REDUCD- HASEN GRAIN TECHNICAL FORUM
TECHNICAL OF WHEAT MOISTURE TIME SHOULD BE REDUCD
During the dampener time of wheat, should be reduce time of wheat moisture, it can en-higher the water absorbing of wheat, it increasing big granule ratio of front portion kernel of wheat special at time of summer, because big granule is base of produce high grade low ash flour; If moisture time too longer will cause embryo softer to ripe stature, big granule ratio reduce in processing, small granule ratio increasing in wheat flour processing,
Before rolling of wheat, using little higher temperature water to spray and in order to softer shell of wheat for increasing tenacity of shell of wheat, increasing the villus toughness of shell of wheat and un - cleaned wheat, that’s may reduce quantity of small bran in large volumes.
Any engineers have comments on it?
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