The proportion of low-protein air-classified fraction in flour roll-milled form three types of hard wheat and two of soft wheat increased progressively when moisture content was raised over the range 14 to 23%.
In the flour milling industry, we all know how important wheat conditioning (namely moisture required) is. To condition wheat means to bring the grain into the most favourable condition for grinding. At the same time, the wheat moisture also determines the moisture required content of the finished product.
Moisture Range:
Wheat: 11.3 to 29.3 %
Rice: 13.2 to 26.5 %
Oats: 10.9 to 29.3 %
Sorghum: 10.2 to 26.9 %
Paddy: 10.4 to 26.2 %
Barley: 10.9 to 29.3 %
Corn: 10.4 to 26.2 %
