Does anyone know if there is any qualitative difference in the nutritional value of flour that has been ground by hand as opposed to flour which has been ground by an electric mill?
People who juice their own juices say that slower is better. The heat generated by a fast motor destroys nutrients from the vegetable.
Is this also true of milling flour?
If a small electric mill can grind 100 pounds of flour in one hour I imagine the heat generated must be significant. But then again, flour intended for bread gets cooked.