*تأثير استخدام البخار فى الترطيب*
Pence(19) reported that:-
the use of steam, within the limits used in his work, did not affect any properties of flour produced, but could reduce the rest period, if the wheat was cooled properly before entering the tempering bins.
the use of steam, within the limits used in his work, did not affect any properties of flour produced, but could reduce the rest period, if the wheat was cooled properly before entering the tempering bins.
لا يؤثر على الدقيق ولا خواصه ولكن قد يقلل فترة الراحة الخاصة بالقمح اذا تم تبريد القمح بصورة صحيحة قبل دخوله صوامع الترطيب