How to store wheat

1, strictly control moisture. Due to the strong hygroscopicity of wheat, attention should be paid to precipitation and moisture prevention during wheat storage. We should make full use of the high temperature conditions in summer after wheat harvest to expose the wheat, so that the moisture content of the wheat is controlled below 12.5%, and then put it into storage. Moisture-proof measures should be taken after wheat storage, and attention should be paid to the phenomenon of moisture stratification and "topping" in the upper layer that may be caused during the after-ripening process.

2, hot into the warehouse sealed storage. Storing wheat in a sealed warehouse while it is hot is a traditional wheat storage method in China. Through sun exposure, the water content of wheat can be reduced, and at the same time, in the process of sun exposure and sealing in the warehouse, the effect of high-temperature insecticidal sterilization can be obtained. It can promote the completion of after-ripening of newly harvested wheat. Due to the elimination of pests, the moisture content and bacteria carrying capacity of wheat are reduced, and the respiratory intensity is greatly weakened, which can make wheat safely stored for a long time.

The concrete operation method of storing wheat while it is hot is as follows: in summer, choose sunny and high-temperature weather, sun the Ma? Wenn to about 50℃, keep the high temperature for 2 hours, reduce the moisture to below 12.5%, pile it up at about 3 pm, store it while it is hot, and seal the whole warehouse, so that the grain temperature will be about 46℃ for about 10 day, which can kill all pests. After that, the grain temperature gradually decreased and balanced with the warehouse temperature, and it was transferred to normal closed storage.

Storage characteristics of wheat;

1, strong hygroscopicity: wheat has thin seed coat, loose tissue structure and strong hygroscopicity.

2. Long post-ripening period: the post-ripening period of wheat is long. Different varieties have different ripening periods. The maturity of most varieties ranges from two weeks to two months. The quality and storage stability of wheat with suitable moisture content are improved after maturity.

3. High temperature resistance: Wheat has strong heat resistance. According to the experiment, when the moisture content is 17%, the drying temperature of wheat does not exceed 46℃. Or when the water content is lower than 13% and the exposure temperature is lower than 54℃, the enzyme activity will not decrease and the germination ability can still be maintained. The technical quality of wheat flour has not decreased, but has improved, making steamed bread soft and swollen. This provides a basis for wheat to adopt high temperature drying or high temperature insecticidal.

Storage resistance: the biggest feature of wheat is its good storage resistance. After the maturity of wheat, the respiration is weak, which is lower than that of other grains. Normal wheat with water content below the standard (65438 02.5%) is generally stored at normal temperature for 3-5 years or at low temperature (65438 05℃) for 5-8 years, and its edible quality has no obvious change.

Refer to the above? Grain raw material-main grain storage method: wheat