The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How Do You Know?

LorriKrull's picture
LorriKrull

How Do You Know?

I know that whole wheat flour goes rancid very quickly. But I do not have a resource to back up this knowledge.  In a couple of weeks I am giving a speech in a class at my college on the process of baking bread. I need to be able to quote a source in order to share the information in my speech. Can anyone direct me to a reputable source for this information?

Comments

Richard L Walker's picture
Richard L Walker

The reason is that whole wheat flour contains the oils that are removed when you convert it to the non-nutritious, convert-straight-to-sugar-in-your-stomach, white flour that lasts a good long while on your (or anyone else's) shelves.  You can get started at:

http://en.wikipedia.org/wiki/Whole_wheat_flour

but if this is for a school project, many schools to not allow wikipedia as a source.  It shouldn't be difficult to find a book (library?) with the same information.  Good luck. 

Paddyscake's picture
Paddyscake

this has nothing to do with bread..why is Wikipedia not allowed as a reference source? I've been out of school for a long time..just wondering..

LorriKrull's picture
LorriKrull

Lorri Krull

Wikipedia is not a reliable source for research papers because anyone can add to or take away from an entry in wikipedia. Evidently it is not "scientific" enough. Don't blame me; I'm just repeating what I was told.  According to most college profs, it is not a reliable source.

Paddyscake's picture
Paddyscake

everyday..Thanks Lorri   Hope you ace your speech

LorriKrull's picture
LorriKrull

Lorri Krull Thanks for the helpful specific resources and links. The wikipedia entry I could not use, but the other sources are acceptable and great references for my speech. I love making fresh bread from my own freshly ground flour. I think it is superior to store bought and prefer it in every way. Hope my classmates like it, as I plan to bring a sample for them as part of my speech.

 

KipperCat's picture
KipperCat

I'm sure they will!  Please let us know how your speech goes.

donnawftd's picture
donnawftd

 I store my freshly ground flour in muslin bags and have never had any go rancid. I make the bags myself. I did this to test if aging the flour had any effect on its ability to rise. I am happy with the way the flour performs and after 3 months so far no bugs and no bad flour. 

LorriKrull's picture
LorriKrull

Lorri Krull

How do you know it hasn't gone rancid? It isn't always obvious, is it? If the wheat germ oil deteriorates, the flour may still look and smell and perform well, but it still could be rancid, right?