Influence of Ultrasonic Active Water on Hydrothermal Processing of Wheat Grains Grown in Dry Climates

Abstract

Aim and Objective: In this paper, with the increase of the world's population, it is becoming increasingly important to expand the production and variety of food products and ensure their natural ecological purity, and the high potential properties of bread using hydrothermal treatment combined with ultrasonic treatment of water describes the pre-grinding process of wheat grown in dry climates to produce a variety of flours.

Identifiers

DOI

10.31782/ijcrr.2020.121916

Citations and references