Need Help with the science behind commercial flours
I'm am curious about the way that whole wheat flour is produced commercially. Since I home grind my wheat, am I understanding correctly that for the best nutritional advantage I should bake it the same day or freeze it for later use?
Concerning store-bought whole wheat flour.....how is it kept from becoming rancid? Is anything removed or added or is there any process the flour goes through?
As for store bought 100% whole wheat bread.....how are they preserving that?
I'm wanting to present some information that is referenced regarding why home milled wheat is superior to purchased whole wheat products .....if that is the case. I have to believe it is, but I just don't know where to start in finding info on how it's actually produced. thanks!