THE QUALITY OF WHEAT GRAINS AND THE PROCESS THAT AFFECTS THEIR STORAGE

In this article, the quality of wheat grains and the factors influencing the process of their storage, ie, the yield of grains is reduced due to cochlear disease, and a sharp deterioration in product quality and objective and correct physical, technological and biochemical properties of grain. The form of production of quality flour as a result of the assessment, its uniqueness, the correct organization and implementation of technological processes of cleaning, preparation and grinding of grain. The purpose of our research is to study the status and modernization of the project of JSC "Ferganadonmahsulotlari", the modernization of advanced production and existing grain cleaning technologies, the physical and chemical properties of local varieties of wheat. One of the main directions in improving the technology of flour production is the creation of an enterprise where grain is efficiently cleaned, moistened and well prepared for grinding, while consuming less electricity.