Learn why whole wheat flour has a shorter shelf life, especially in the summer. Discover how its natural oils are affected by the heat.
1 Answer
Whole wheat flour spoils faster in summer due to the presence of wheat germ, which contains oils that become rancid more quickly at higher temperatures and humidity.
Detailed Explanation:
Whole wheat flour contains the bran, germ, and endosperm of the wheat kernel. The germ is rich in oils and fats. These oils are susceptible to oxidation and rancidity, especially when exposed to heat, light, and moisture. Summer conditions, with their higher temperatures and humidity levels, create an ideal environment for these oils to degrade. This process leads to the flour developing an off-flavor and odor, making it unsuitable for baking. Refined white flour, on the other hand, has the germ and bran removed, leaving mostly the endosperm, which is primarily starch. The absence of these oils makes white flour less prone to spoilage under similar conditions. The higher moisture content in the air during summer also encourages mold growth and insect infestation, further contributing to the faster spoilage of whole wheat flour.
Pro Tip:
Store whole wheat flour in an airtight container in the refrigerator or freezer to significantly extend its shelf life, especially during the summer months. This will help to slow down the oxidation process and prevent rancidity.