The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

If I bake my bread at 475° why worry about flour temp when milling?

tomgoodell's picture
tomgoodell

If I bake my bread at 475° why worry about flour temp when milling?

I'm new to milling, and have been reading here and elsewhere about storing grain, freezing grain, flour temp, and all the other concerns that crop up with milling. Many folks talk about keeping the flour cool when milling because heat destroys nutrients in the flour. They often reference their flour getting up to temps like 120° F. But I keep wondering why that matters if I'm baking my bread at anywhere from 460° to 500° and the internal temp of the bread gets to 200° to 210°. Wouldn't that destroy nutrients that might have been preserved in the flour by keeping the milled flour temp down?

Any thoughts on this would be much appreciated! And if anyone has any links to actual studies or research that looks at what nutrients are destroyed or retained through milling and baking that would be really interesting! 

Thanks in advance, this website has been super useful over the years, it's my go to site for all things baking!

Ilya Flyamer's picture
Ilya Flyamer

I assume high temp during milling can damage the proteins and give problems for gluten formation. Or starch damage has also been discussed as a factor that affects the dough a lot.

albacore's picture
albacore

And also perhaps negatively affecting the activity of the enzymes in the flour, needed for correct fermentation.

Lance

Ilya Flyamer's picture
Ilya Flyamer

Indeed, good point Lance!

tomgoodell's picture
tomgoodell

That was really helpful, I hadn't thought about those factors. I'd love to find some hard research on these things.

tomgoodell's picture
tomgoodell

That was really helpful, I hadn't thought about those factors. I'd love to find some hard research on these things.

Colin2's picture
Colin2
tomgoodell's picture
tomgoodell

That was really helpful, I hadn't thought about those factors. I'd love to find some hard research on these things.

barryvabeach's picture
barryvabeach

Tom, if you find any hard research,  please post it here.  This question has been going around for a long time, and while it may be true that high temperature has a negative effect on flour, I have not found anything definitive.