Does flour from freshly milled sprouted grains benefit from oxidation?

From poking around these forums, I've learned how important it can be to age freshly ground flours for a few days to weeks if the flour is not going to be used immediately. Gluten-destroying enzyme activity slows and natural oxidation occurs that strengthens the gluten.

What I'm not sure about is if the same logic applies to sprouted wheat flour since so much transformation happens during sprouting.

Does flour from freshly milled sprouted grains benefit from oxidation the same way that non-sprouted grains do?