Abstract
The study is explaining the way in which the hydrothermal processing of wheat is influencing the technological characteristics of the wheat berries and the baking quality of the resulting flour. Also there were established the correlations between the manners of conditioning and the degree of flour extraction, the specific power consumption and the quality of the products and of the sub-products resulting after the milling process.
Cuvinte cheie
water
wheat
conditioning
technological characteristics
flour