At what temperature does flour go rancid when milling?
Hello. I recently just purchased the Vita-Mix dry container for milling grain. I freeze the grain so the temperature doesn't get too high, but even so to get a fine/finer grind I have to mill for about 1 min 20 sec. The flour seems quite warm. I have taken the temperature of the flour immediately after grinding, but I have been unable to find at which temperature the enzymes break down. Does anyone have any information on this?