2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
Once you came from a supermarket with three bags of groceries. And among them there was whole grain flour. Fine! It's healthy, and we're sure you'll make a lot of delicious things out of it. But while you free up time in your busy schedule for culinary accomplishments, the flour must be properly preserved. We will tell you how.
How is whole grain flour different from regular flour?
A wheat grain consists of a shell, endosperm, and embryo. In the process of processing grain into the usual flour, the shell and the embryo are removed, only the endosperm rich in protein remains. Whole grain flour retains completely or partially both the shell (bran) and the germ.
There are many oils and nutrients in the bran and germ, so soon such flour can go bad, it will have an unpleasant taste. Plus, whole grain flour is a tasty snack for flour bugs.
Whole grain flour has a shelf life of only a few months, unlike refined flour, which has a shelf life of up to two years.
Why whole wheat flour needs to be stored in the freezer
Freezing will pause the process of flour spoiling and, of course, avoid bugs. It can also be stored simply in the refrigerator, however, not as long as in the freezer. In any case, the flour should be poured into an airtight container or zip lock bag.
Even if you plan on baking wholegrain pancakes in the next few days, put the flour in the refrigerator anyway. You don't know in what conditions the flour was previously stored in the store, and an urgent project may distract you from your culinary plans. It is better to hide the flour in the refrigerator and be sure of its safety than to find out once that it has gone bad or that you have littered hordes of bugs on the shelf.
The rancid smell of flour means that the oils it contains have begun to deteriorate. In principle, you can use this flour for cooking, you will not get poisoned, but the baked goods will have an unpleasant aftertaste.
Like a frozen flour oven
Freezing does not change the properties of the flour, but the use of cold flour may affect the result. For example, the dough will take a long time to rise. Therefore, when starting to cook, first measure the flour and leave it at room temperature. Most likely, it will have time to warm up enough while you prepare the rest of the ingredients. If the flour is still cold, heat up the water or milk used in the recipe to help balance the temperature while mixing.
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