In this article, one of the main technological processes in the production of flour from wheat grain, during the hydrothermal processing of grain, changes in the moisture content of grain
according to some quality indicators of flour are studied in connection with a change in moisture content before grinding. First of all, the required amount of water was calculated according to the existing method based on the initial moisture content of the grain. As a result, the quality indicators of flour, including the whiteness and ash content of flour, changed in a positive direction with an increase in grain moisture.
The human body has a multifaceted digestive system and one of its main organs is the liver. The role of the liver in the body cannot be overestimated. Its functions are wide and varied. Billions of liver cells constantly perform many functions aimed at maintaining the purity and constancy of the internal environment of the body.