The contribution shows the results of the research on the moisture content of flour obtained from grain of wheat subjected to different methods of processing before milling. The research involved 3 varieties of spring wheat. The grain with different initial moisture content was moistened in different pressure conditions and then subjected to infrared radiation for 90 and 150 seconds. After such preparation the grain was subjected to a milling and then the moisture content of the gained flour was tested. The research has shown that flour with higher moistness was obtained from grain subjected to moisturing in the pressure lower than atmospheric in the same duration of infrared radiation heating process.

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