BUG'DOY DONIGA GIDROTERMIK ISHLOV BERISHDAGI KLASSIK VA ZAMONAVIY TEXNOLOGIYALAR.

Abstract

his article examines the methods of hydrothermal treatment of wheat in the flour production process, their impact on technological operations, and the benefits of their application. Hydrothermal treatment aims to optimize the physical properties of grain for milling, improve flour quality, and reduce energy consumption. The main stages of the process include adjusting the grain's moisture content to an optimal level and ensuring uniform water distribution within the grain. Hydrothermal treatment methods are classified as follows: 1. Classical method – treatment with cold water, requiring extended resting time. 2. Treatment with warm and hot water – speeds up water distribution, reducing time and enhancing quality. 3. Steam treatment – allows the process to be completed quickly while saving energy. 4. Microwave treatment – increases flour yield and reduces ash content. 5. Ultrasonic treatment – ensures rapid water distribution within the grain, making the process more efficient. The article reviews the advantages and limitations of each method, their application in production processes, and economic efficiency. Opportunities for improving flour quality and yield, as well as reducing energy consumption through hydrothermal treatment, are explored. The article is relevant for introducing new technologies in the food industry and demonstrates the potential of hydrothermal treatment as an effective approach to enhancing flour production efficiency