Wondering why your atta changes smell even in an airtight tin? Learn about the natural aging process that can affect its aroma over time.
1 Answer
Atta can change smell in airtight tins due to the presence of residual moisture and oils within the flour, which can lead to rancidity and the development of off-odors over time, even in the absence of air.
Detailed Explanation:
Atta, being a whole wheat flour, contains natural oils and fats. Even when stored in airtight containers, a small amount of moisture can still be present within the flour itself. This moisture, combined with the oils, can trigger a process called rancidification. Rancidification is a chemical reaction where fats and oils break down, producing volatile compounds that have unpleasant odors. The airtight container, while preventing external air and moisture from entering, also traps these volatile compounds, intensifying the smell. Furthermore, enzymes present in the atta can continue to be active, contributing to the breakdown of starches and proteins, which can also produce off-odors. The type of wheat, the milling process, and the initial moisture content of the atta all influence how quickly this process occurs.
Pro Tip:
To prevent atta from developing an off-smell, store it in the refrigerator or freezer, especially in warmer climates. The lower temperature significantly slows down the rancidification process and enzymatic activity, preserving the atta's freshness for a longer period.