lowering temperature of milled flour
I love my new Mockmill 100, but, when I mill flour at a very fine grind, it's temperature can register as high as 116F, which I've read is high enough to deactivate some enzymes and maybe cause other problems. I don't always need a really fine grind, but it can be useful in the quest for light-textured 100% whole wheat flour.
So I tried refrigerating the grain before grinding it, and the temp registered 88F. So, problem solved, I think? Does anyone know of any reason why this would not solve the problem, but create others, instead?