Question

principles of moisture in wheat flour​

Answer 1

Explanation:

Vacuum oven method applied to flours and ground wheat

The large moisture dishes for flours were used. The principle is that the sample is heated under conditions of reduced pressure to remove water, and loss of weight is used to calculate the moisture content of the sample.

Answer 2

Answer:

Vacuum oven method applied to flours and ground wheat

The large moisture dishes for flours were used. The principle is that the sample is heated under conditions of reduced pressure to remove water, and loss of weight is used to calculate the moisture content of the sample.

Flour specifications usually limit the flour moisture to 14% or less. It is in the miller's interest to hold the moisture as close to 14% as possible. Secondly, flour with greater than 14% moisture is not stable at room temperature.

Explanation:

hope it helps you

mark me as brainliest