Does roasting millet flour help it last longer? Learn how this simple step can significantly improve its shelf life and prevent bitterness.
1 Answer
Yes, millet flour should be roasted before long storage to improve its shelf life, reduce bitterness, and enhance its flavor.
Detailed Explanation:
Roasting millet flour before storing it for an extended period offers several benefits. Firstly, it helps to deactivate enzymes that can cause rancidity and spoilage, thereby increasing its shelf life. Secondly, roasting reduces the inherent bitterness often associated with millet, making it more palatable. The heat treatment also develops a nutty and more appealing flavor profile. The roasting process involves spreading the millet flour evenly in a pan and heating it over low to medium heat, stirring constantly to prevent burning. The flour is ready when it emits a fragrant aroma and changes slightly in color. Allow the roasted flour to cool completely before storing it in an airtight container in a cool, dry place.
Pro Tip:
Be careful not to over-roast the millet flour, as this can result in a burnt taste. Roast it gently until you notice a change in aroma and a slight color change.