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It is generally known that flour moisture content varies with the relative humidity of air. The relative humidity at which a product, at a given temperature, neither gains nor loses moisture is called equilibrium humidity. If the equilibrium humidity is lower than the atmospheric relative humidity, the moisture content of the product tends to increase, and vice versa. Although the moisture relationships of different cereal grains are similar (Coleman and Fellows 1925), the adsorption and desorption isotherms of cereal flours are not the same. Thus different samples of same flour in equilibrium with the same atmospheric relative humidity may have a different moisture content (Babbit 1949). The equilibrium moisture levels of flour are higher during desorption than during adsorption, a phenomenon called hysteresis. Therefore, the moisture loss during drying may be gained back only at a relative humidity higher than the original. The relationship of the moisture content of wheat flour and relative humidity, as obtained by several workers (Andersson 1937, Anker et al. 1942, Bailey 1920, Fairbrother 1929), is summarized below;

Relationship of the moisture content of Finnish wheat flour and relative humidity