Re: was Unbleached white flour -- fats going rancid?

[Guest guest]

>

> The question is would we be able to take advantage of all these

> nutrients considering all the antinutrients present in whole grain

> flour?

>

> Roman

I would also like to know how quickly the fats in whole wheat flour

go rancid? I have this " back of my head " unresearched notion that

any time you break open a grain like wheat or rice (by milling in any

way), the fats are exposed to air and they immediately start to

oxidize. I have seen articles that claim that brown rice is

particularly vulnerable to this effect (and hence rice bran oil,

otherwise a great choice, is only good if you live very near the rice

miller and can get (and use) it within hours of milling). Is this

true? Is this rapid oxidation of fats also a concern for wheat?

What sort of time frame is involved -- hours, days or weeks?

Some of our local " whole wheat " breads now proclaim that they

are " made without flour " . I am curious about how they do that.

These are organic, sprouted wheat breads and they are a " normal "

whole wheat bread texture. Does not going " all the way to flour "

help avoid the oxidation problem?

[Guest guest]

--- cfletcherb:There are some natural antioxidants in whole wheat

flour(that are not in white flour). Also metals catalyze

autooxidation so perhaps stone ground flour would not have metals

present which could be in flour milled with steel rollers. Fats in

grain start to oxidize when the flour temp during grinding(milling)

rises above certain temps(I don't know what that is but it doesn't

require lots of heat). We keep vitamin A standards(for analytical

purposes) in the freezer. Dennis

I

n @y..., " cfletcherb " <fletcher@w...> wrote:

>

> >

> > The question is would we be able to take advantage of all these

> > nutrients considering all the antinutrients present in whole grain

> > flour?

> >

> > Roman

>

> I would also like to know how quickly the fats in whole wheat flour

> go rancid? I have this " back of my head " unresearched notion that

> any time you break open a grain like wheat or rice (by milling in

any

> way), the fats are exposed to air and they immediately start to

> oxidize. I have seen articles that claim that brown rice is

> particularly vulnerable to this effect (and hence rice bran oil,

> otherwise a great choice, is only good if you live very near the

rice

> miller and can get (and use) it within hours of milling). Is this

> true? Is this rapid oxidation of fats also a concern for wheat?

> What sort of time frame is involved -- hours, days or weeks?

>

> Some of our local " whole wheat " breads now proclaim that they

> are " made without flour " . I am curious about how they do that.

> These are organic, sprouted wheat breads and they are a " normal "

> whole wheat bread texture. Does not going " all the way to flour "

> help avoid the oxidation problem?