RESEARCH REGARDING THE INFLUENCE OF HYDROTHERMAL PROCESSING ON THE WHEAT MILLING PROCESS AND ON THE QUALITY OF FLOUR

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.