What Is Whole Wheat Flour
Shelf Life?
Fresh ground whole wheat flour shelf life varies according to many different conditions. Freshly ground whole wheat flour provides the highest nutritional value. Nutrients within that freshly ground flour diminish rapidly once those grains are milled. The whole wheat grain flour is a living food that is perishable. This living food starts to degrade like all living foods normally do. The nutritional value within the flour will decrease as time goes by. When the grain is ground into flour and its outer layer is no longer protecting it from the elements, including air, the highly unsaturated wheat germ oil goes rancid from oxidation. Like all organic materials, fats are subject to deterioration. Rancid oils can lead to "off" flavors, "off" odors, and bitterness. The more rancid and spoiled the oil within the flour, the more bitterly pungent the odor and the more unfavorable its taste. This rancidity compromises its storage properties. Exact loss of nutritional qualities and speed of rancidity depends upon storage conditions, such as temperature, humidity, oxygen concentration, and light exposure. Once wheat germ oil is rancid, it has no value and should not be eaten. Additionally, antioxidants within the freshly ground flour (which also degrade over time) help to slow down the oxidation rate of the oils within the flour. You can see the substances from the whole wheat flour that are removed to create a shelf stable, yet largely nutritionless white refined flour. There is quite a nutritional difference between freshly milled whole wheat flour and whole wheat flour you buy in the store off the shelf.
If you have ground some whole wheat flour, but find yourself with extra, you can store it for awhile. Personally, I will store any tiny amounts of extra ground whole wheat flour in the refrigerator. If I do not use it in about 5 days time, I will toss it. Above is some extra whole grain soft wheat I had left over from making crepes. I am going to store this extra in the refrigerator. The cooler the temperature of the storage place for the whole wheat flour, the longer the shelf life and the longer the nutrients are retained in the flour. Below, please note the approximate shelf life of flour in different storage places.
Shelf Life of Stored Whole Wheat Flour
That Was Freshly Ground
(100% Whole Wheat Flour With No Individual Modifications of Internal Substances of Whole Wheat Grain)
Left on Your Counter at Room Temperature
The whole wheat flour shelf life is 3-5 days. Once again, the whole wheat flour with its quickly degrading oils will many times start to smell like stinky socks and develop a bitter taste over time. This fowl odor is nature's way of telling you not to eat it. This rancidity and resulting bitterness will negatively affect the nutritional value and flavor of the bread or your other baked goods.Nutrient analysis studies are necessary to determine the precise nutrient losses that accompany the development of rancidity and the passage of time. For a charge, CII Laboratory Services can conduct extensive nutritional testing of your flour if you ever choose to go that route. Refrigerator
Fresh milled whole wheat flour will be good for 10 days. Freezer
Fresh milled whole wheat flour will be good for 30 days.
Immediately Ground Whole Wheat Flour Is Best
There may be different studies presenting slight variations in loss of nutrition over time, and varying rates of rancidity occurring with the whole wheat flour. However, common sense wise, it is hard to get around the laws of nature. Foods that have life within them will lose their valuable enzyme potency and nutritional value as time goes by, and in the case of whole wheat grain, especially after it is ground into flour and exposed to oxygen in the atmosphere. So my motto is, fresh is always best! There just is no way around that. You simply want to do your best to capture the nutrition from that whole wheat grain. In order to receive the highest amount of nutrition and if possible, consuming fresh whole wheat flour is the way to go.
Homemade Bread Made From Freshly Ground Flour Is Number One In Taste
You can also let your taste buds be your guide. Personally, I believe nothing can be compared to the flavor of homemade bread made from fresh ground whole wheat flour. The sooner you can use your flour after it has been ground, the better.And don't forget to soak your flour right after you have ground it, if you would like to make delicious soaked flour homemade bread. This additional soaking flour step will further optimize the nutrition of your whole wheat flour. In my opinion, the benefits from the overnight soaking of the fresh ground flour to further enhance its nutritional value and break down phytic acid would far surpass any loss of nutrition during that time period.
I use the L'Equip 760200 Nutrimill Grain Mill available at Amazon for grinding my wheat. It effortlessly mills your grains into fluffy ground flour. Outstanding grain grinder! Here are the Top Ten reasons you'll be delighted with your Nutrimill Grain Mill. If you want to mill your own grains in the comfort of your home, the Nutrimill is the right appliance for you. Once you get this marvelous milling machine, you will question how you ever survived without it. Once again, you can easily order the L'Equip 760200 Nutrimill Grain Mill at Amazon if you would like to have this appliance sitting on the counter in your own kitchen. It will most definitely be one of your favorite appliances.
It is easy to recommend the Bosch Universal Plus with Blender Model: MUM6N11UC, if you are looking to enter the wonderful world of homemade bread making. The Bosch mixer will help you perfect the bread making art.You will truly treasure this much sought after and top of the line Bosch mixer. You will also really find your friends eagerly awaiting the next mouth watering loaf of your homemade bread. It's a good life!
Whole Wheat Grain
Is True Marvel
You can learn more about the structure and life cycle of the multipurpose wheat grain here.Most people before the industrialization of society, sprouted their grains to degrade antinutrients and to enhance the vitamins, minerals and enzymes of the seeds. Once more, if you like to make homemade bread, here is a great homemade bread recipe in which the whole wheat flour is soaked to neutralize its antinutrients and release the powerhouse of nutrition in the seed. I hope this whole wheat flour shelf life information helped you!
Return to Health Banquet Healthy Living Tips Home Page From Flour Shelf Life Page From Whole Wheat Flour Shelf Life Back to Introductory Nutritional Parts of Whole Wheat Flour Page Go to Amazon Homemade Bread Making Appliances Store Go to My Nutrimill Grain Mill Review Go to Numerous Benefits of Soaking Flour Go to Delicious Soaked Grain Homemade Bread Recipe
|
Subscribe To This Site
, or access Amazon through any of our Amazon.com links and order any desired item of your choice, then HealthBanquet.com will receive a small commission. Amazon.com transaction must be completed within 24 hours, from click to purchase, for HealthBanquet.com to receive credit.