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Why is moisture added or removed when wheat is tempered before milling?
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Cereal processing
Common wheat (Triticum aestivum).
In the context of cereal processing, moisture is adjusted during the tempering process to ensure efficient grinding and to protect the quality of the grain's components.
- Adding moisture: Wheat is dampened or washed if it is too dry, which facilitates more efficient grinding during the milling process.1
- Removing moisture: If the wheat is too damp, it is gently dried to prevent damage to the physical state of the protein present in the grain, specifically the elastic substance known as gluten.1