STADIES ON THE MAIN STEEPING TECHNOLOGY OF WHEAT

In this paper, the main steeping technology of wheat is studied. According to the contaminated degree of grains formaldehyde added is between 0.05-0.1‰. When the steeping degree reaches about 39%, it is transferred into Saladin. The final steeping degree is 42-45%, the highest not over 46%. Steeping with dry rests is used. During the dry rests CO2 is removed. Under given steeping degree steeping time is reduced with raising of steeping temperature.