Keywords
Abstract
This paper presents an analysis of international studies on the mechanisms of changes in the properties of wheat grain bran layers and endosperm during preparation for flour milling. The effects of different conditioning methods on the physicochemical and technological characteristics of grain and flour, including moisture content, ash content, protein content, damaged starch, flour yield, gluten quantity and quality, sedimentation values, and falling number, are reviewed. The analysis demonstrates that the efficiency of hydrothermal treatment depends on the combined influence of grain moisture, water temperature, tempering duration, and conditioning method. According to the reviewed studies, properly selected conditioning parameters improve the strength of bran layers, optimize the structural and mechanical properties of the endosperm, reduce flour ash content, and increase flour yield without significantly affecting baking quality. Among the evaluated methods, single-stage conditioning with a tempering period of 48 hours showed the best technological performance.
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