Technological indicators of winter wheat grain and flour, depending on the duration of germination

The purpose of the research was to determine the technological parameters of winter wheat grain and flour obtained from moistened grain, depending on the duration of germination. It has been established that grain moistening leads to a significant deterioration of its technological properties. First of all, nature is significantly reduced. It becomes lower by 50 g already after 4 hours, and later by more than 100 g. The vitreousness of grain is almost 2 times reduced and the content of wet gluten is reduced by more than 5 %. Grain moistening does not lead to a decrease in the yield of flour, but the indicators of its whiteness change significantly, the acidity increases, and the content of crude gluten decreases. The technical and chemical parameters of flour, such as control gas production and gas retention capacity, are also reduced.