Nutrients in Flour Deteriorate Over Time

After milling, some nutrients begin to decrease

The freshness of flour matters in regard to the number of nutrients that survive to nourish your body. As soon as the whole grain is broken open, the nutrients begin to degrade. The exact number and time has been refuted, but sources say that 40-45% of the nutrients deplete after just 24 hours of the flour being milled, and 95% after 3 days. However, fresh flour's nutrients are said to be locked in after the dough's first rise or after baking, due to the enzymatic activity.

After milling, the grain's B vitamins are liable to be destroyed by light and air (Aubert, 1989). In nature, enzymes are denatured/deactivated by PH or by temperature. The vitamins begin to degrade at temperatures above 115 degrees and the enzymes may become inactive or unstable above 122 degrees F. Even baking quality begins to be affected if the heat is too excessive (above 140 degrees) due to changes in the water-absorbance capacity of the gluten. Excessive heat matters, which is why it is important to mill the grain at or below 115 degrees F (such as with the WonderMill), so these beneficial components remain active. Does this make you wonder about heat from the oven during baking? This is rarely discussed in the scientific literature, but it has been claimed that the fermentation process in breadmaking protects vitamins during baking due to enzymatic activity. That has been proven true at least in part, because scientists have discovered that the powerful antioxidants in the orthophenols of wheat survive the baking process. Further, for the B-vitamin thiamin specifically, only 5-35% was lost in baking, because starch provides some protection. Another point to consider is that while the oven may be 350-400 degrees F, the internal temperature of the bread itself only reaches 190 degrees F at the very end of the baking process and spends most of it's time below the threshold during the beginning of the baking period. (Source, pg. 14)

However, even without consideration given to temperature, other deteriorations from any milling process include:

phospholipid hydrolysis,
autoxidation of unsaturated fatty acids of phospholipids,
polymerization within lipoproteins,
browning,
Maillard reaction of amino groups from phospholipids and aldehyde groups from sugars,
and carotene and aroma losses (Lea, 1957; Thomas, 1976).

Lipids in milled wheat are also susceptible to enzymatic degradation, because enzymes are incorporated into the flour with fragments of bran and germ and with microorganisms from the surface of the grain. Associated with lipid deterioration are losses of carotenoids and vitamin E (Galliard, 1983). (Source)

This is important, because it's not just about an unfortunate loss in sensory qualities and functional properties (although that does occur through the hydrolytic rancidity), but it can also cause diminished effectiveness of dietary antioxidants. Additionally, as hinted at in the above paragraph, lipids also degrade via oxidative rancidity, one form of which is called autoxidation. It can occur by grain lipids reacting with atmospheric oxygen (Source). A Science Direct article explains how any significant dietary lipid oxidation diminishes the effectiveness of dietary antioxidants. Further, a Royal Lee article from February 1960 states, "The oils in flour become rancid in a few weeks. These rancid oils are carcinogenic and destructive to liver cells." The article goes on to say that the toxic effects are enhanced by bleach, although it can only be estimated how much worse the bleach makes the effects of rancid oils in the flour.

Overall, we are passionate about encouraging you to mill flour shortly before each use, as studies indicate it may maximize the health benefits. Fresh flour has many nutrients to offer, and we want you to reap as many of the benefits from those as possible. As aforementioned, over time, some nutrients deteriorate, you may minimize your ability to utilize antioxidants, and oxidized lipids may put an added load on your liver. Why deal with any of these losses/consequences when instead you can mill fresh flour in 15 seconds?

The Unsifted® Difference

If you haven't started milling yet, don't worry. You don't need to go and research a bunch of different types of grain, mills, etc. We made our Unsifted® Starter Kit with you in mind! It has everything you need to easily mill and bake with fresh flour. We take all the guesswork out of this healthful (and delicious!) adventure to make whole grain baking fun and stress-free!

We designed the Unsifted® Starter Kit to make #modernmilling as easy as possible for our families and people we love to enjoy fresh flour baking, and we are thrilled to share it with you!

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Information published by Unsifted.com is no substitute for medical advice. For questions or concerns, please consult your health care provider for your own specific individual nutritional and medical needs. For more information, please visit our disclaimer page here.