Why wholegrain flour should be stored in the refrigerator

Once you come out of the supermarket with three bags of products. And among them wormed whole-wheat flour. Fine! This is useful, and we are confident that you ispechote of her many delicious pieces. But as long as you clear in his busy schedule for culinary achievements, the flour should be saved correctly. We tell you how.

The whole-wheat flour is different from the usual

Wheat grain is composed of the shell, germ and endosperm. During the processing of grain flour in the usual shell and germ removed, there is only the endosperm rich protein. The whole grain flour remains completely or partially sheath (bran) and germ.

The bran and germ are many oils and nutrients, so soon this meal can be spoiled, she will taste bad. In addition, whole-wheat flour - a tasty snack for flour beetles.

whole-wheat flour stored for a few months as opposed to refined, the shelf life is up to two years.

Why wholegrain flour should be stored in a freezer

Freeze to pause the process of spoilage of flour and, of course, to avoid the appearance of bugs. It can be stored in the refrigerator and simply, though not as long as the freezer. In any case, you need to pour the flour in an airtight container or bag with buckle zip lock.

Even if you plan the next few days bake whole grain pancakes, It is clear the flour in the refrigerator. You do not know the conditions in which the flour until it was stored in the shop, and you plan on cooking can distract an urgent project. It is better to hide the flour in the fridge and be sure to save it than one find that it has deteriorated, or that you have built a shelf hordes of bugs.

Rancid flour means that began to sour oil contained therein. Use this flour for cooking, in principle, it is possible, you do not poison, but baking is bad taste.

As an oven from frozen meal

When freezing properties of flour did not change, but the use of a cold meal can affect the outcome. For example, the dough will rise for a long time. Therefore, starting to cook, primarily, measure flour and leave at room temperature. Most likely, she will have time enough to warm while you prepare the remaining ingredients. If the flour is still chilly, warm water or milk that is used in the recipe to equilibrate the temperature during mixing.