Why does atta smell sour after a few weeks?

Question

Learn why your atta (whole wheat flour) can start to smell sour. Discover how rancidity is the cause and how proper storage can prevent it.

Answer 1

Atta smells sour after a few weeks due to the fermentation process caused by naturally occurring yeasts and bacteria breaking down the carbohydrates in the flour, producing lactic and acetic acids. These acids are responsible for the sour smell.

Detailed Explanation:

Atta, being whole wheat flour, contains bran and germ, which are rich in nutrients, moisture, and enzymes. When stored improperly, especially in warm and humid conditions, these components become susceptible to microbial activity. Naturally present yeasts and bacteria, particularly lactic acid bacteria, thrive in such environments. These microorganisms consume the carbohydrates present in the atta and, as a byproduct of their metabolism, produce lactic acid and acetic acid (vinegar). The accumulation of these acids leads to the characteristic sour smell. The rate of souring depends on factors like the initial moisture content of the atta, storage temperature, and the presence of contaminants. Proper storage is crucial to inhibit microbial growth and preserve the quality of the atta.

Pro Tip:

To prevent atta from souring, store it in an airtight container in a cool, dry place, away from direct sunlight and moisture. Consider storing it in the refrigerator or freezer for extended shelf life, especially in humid climates.