Aim and Objective: In this paper, with the increase of the world__ampersandsign#39;s population, it is becoming increasingly important to expand the production and variety of food products and ensure their natural ecological purity, and the high potential properties of bread using hydrothermal treatment combined with ultrasonic treatment of water describes the pre-grinding process of wheat grown in dry climates to produce a variety of flours. Method: Abnormal physicochemical properties of water for pre-processing of wheat grains were studied. For the pre-mill process, methods of water activation using ultrasonic waves in hydrothermal treatment have been proposed. The effect of different frequency modes of ultrasonic treatment on the physicochemical properties of water was studied in the frequency range from 80 Gts to 43 kHz for the process of wheat grown in Uzbekistan to hydrothermal milling. Result: In the hydrothermal treatment of low-transparency wheat grains, wetting of up to 15% with water under the influence of ultrasound at a frequency of 80 - 100 Hz was found to be effective. Such processing has been studied to improve flour yield and baking properties