| 摘要 |
Grain such as wheat is heated to improve the yield of high-grade flour by elevating the wheat and allowing it to fall repeatedly through a steam-filled vessel thereby providing intimate contact between the steam and the individual grains for a period of about 30 to 40 seconds. The temperature of the wheat is raised to about 85 DEG F. and maintained at this temperature for about 2 to 4 hours before milling.
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