Oatmeal is bitter in baking. Why is oatmeal bitter? Types of rye flour

Is oatmeal bitter? Produced 3 months ago. There is no smell. It looks like ordinary grayish flour. and got the best answer

Answer from Natali Wlasowa[guru]
didn't burn anything! I grow seedlings of cereals and when I grind them and they do not have time to go rancid while grinding, then they are ground bitter. Oatmeal in particular and barley especially. so do not worry in the heat-treated version, the bitterness will go away. well, maybe a slight bitterness will remain

Answer from Vera[guru]
I also always think that oatmeal is bitter - that's why I don't buy oatmeal, but 5 cereals - I don't feel bitterness in it

Answer from Larysa lymar[guru]
it's just that the flakes themselves probably got moldy before that

Answer from Carried by the wind.[guru]
That's right, oatmeal in its natural form (they are bitter without any additional processing). I checked: the cheaper the oatmeal, the more bitter the taste, but as they say, the most useful. ..but. instant oatmeal, which is sold in the store, undergoes heat treatment, loses its bitterness. . you can buy such non-bitter flakes yourself and grind them into flour ...

Answer from Pavel Lipatenkov[guru]
Rancid! I had to throw out oatmeal because of this

Answer from Lyudyammila[guru]
Spoiled!

Answer from Liona-STRO[guru]
No. I take the Wizard stamps. She doesn't get bitter.

Answer from Vito Scaletta[guru]
happens.

Answer from Yatiana Nagibina[newbie]
continue to eat bitter flour, thinking that it is old. you will be healthier, naive people. And it is treated with rat poison so that it does not deteriorate. For manufacturers, the main thing is to avoid losses, not your health.

Answer from 3 answers[guru]

Hey! Here is a selection of topics with answers to your question: Is oatmeal bitter - is it normal? Produced 3 months ago. There is no smell. It looks like ordinary grayish flour.

Is oatmeal bitter? Produced 3 months ago. There is no smell. It looks like ordinary grayish flour. and got the best answer

Answer from Vera[guru]
I also always think that oatmeal is bitter - that's why I don't buy oatmeal, but 5 cereals - I don't feel bitterness in it

Answer from Larysa lymar[guru]
it's just that the flakes themselves probably got moldy before that

Answer from Pavel Lipatenkov[guru]
Rancid! I had to throw out oatmeal because of this

Answer from Lyudyammila[guru]
Spoiled!

Answer from Liona-STRO[guru]
No. I take the Wizard stamps. She doesn't get bitter.

Answer from Vito Scaletta[guru]
happens.

Answer from 3 answers[guru]

Hey! Here is a selection of topics with answers to your question: Is oatmeal bitter - is it normal? Produced 3 months ago. There is no smell. It looks like ordinary grayish flour.

While wheat flour dominates the bread of Southern Europe and the UK, rye flour plays a more important role in the bread of Northern and Eastern Europe. This is due to the ability of rye to grow in the poorer soils and cooler, wetter climates found in these regions.

The chemical differences in proteins and enzymes found in rye represent differences in the behavior of rye flour when mixed with water to make dough, and these differences affect the use of this flour for mixing, fermentation and baking. When there is more rye in the dough than wheat flour, it behaves differently.

There are a number of different types of rye products. They vary in how much rye is included. They also differ in how finely ground the rye is.

There are breads made with 100% rye flour, but usually different types of bread are made with less.

The effect of rye flour on dough and on the taste and texture of bread varies with the proportion of rye used.

Whole grains of rye, after soaking, can also be used in bread to add flavor and texture. Rye grains are also used after crushing them into smaller pieces in the form of rye flakes.

Chemical differences between rye and wheat

Gluten is the main protein found in wheat. Gluten forms the frame of the cells that take in the carbon dioxide produced by the fermentation of sugar by the yeast. This causes the dough to expand (it "rises") and eventually forms the texture of the bread crumb.

Rye contains much less gluten than wheat. Rye has lower quality gluten when it comes to trapping air bubbles. Therefore, bread made mainly from rye flour, doesn't rise as much like bread made mostly from wheat flour. The crumb of bread, which is dominated by rye, tends to be dense with smaller holes.

On the other hand, rye has more free sugars than wheat, so rye dough ferments faster.

Rye contains a group of important complex sugars called pentosans. They are present in other grains, but rye has the most of this substance.

Pentosans are important to the baker for several reasons. They compete with proteins in the production of gluten, and water will be the substance that is important here to form gluten. It means that rye dough often requires a higher proportion of water than a dough dominated by wheat.

Pentosans break down easily during kneading, and their fragments result in stickier doughs. Because of this, rye dough requires a softer and generally shorter mixing time than wheat dough.

Why is it necessary to use sourdough?

Rye has more enzymes (amylases) that break down starch into sugars. Starch is necessary for the formation of the structure of the crumb. If too much starch is broken down, the texture of the bread suffers and becomes sticky. Traditionally, this is prevented by acidification of rye dough, which slows down the action of amylases.. This is why bread with a high percentage of rye flour is made with rye acid(sourdough based on rye sourdough) even if commercial yeast is added.

Souring rye dough has other nutritional benefits specific to rye bread that may also be of interest to the home baker. It adds a certain flavor that we are looking for in rye bread.

Types of rye flour

Dark rye flour - flour, ground with grain shells. It tends to be rough and gritty, absorbs quite a lot of water, and is generally difficult to work with.

Rye flour is basically a whole grain of rye, finely ground.

Medium rye flour - when some (but not all) of the germ and bran have been removed.

Light or white rye flour is the equivalent of all-purpose wheat flour. The bran and germ were mostly, sometimes completely, removed.

In Europe, especially in Northern Europe, there is a much wider range of rye flour, including various percentages of bran and germ.

Why is rye flour bitter?

Rye flour containing oily germ (dark and medium) spoils very quickly, so try to buy flour as fresh as possible and store it in freezer. Otherwise, both flour and products from it, may be bitter(sometimes very strong, so much so that pastries become almost inedible).

Rye flour is used along with wheat flour

A small amount of rye - 5-10% of the total mass of flour - has a certain effect on the taste of bread. The distinctive taste of the rye itself is then imperceptible, but the overall taste of the bread seems to be better. This may be due to the action of amylases in rye, which release more sugars. There is so little rye in the dough that its mixing and fermentation behavior and its texture when baked can be indistinguishable from pure wheat bread. However, the taste changes slightly, for the better.

Bread with more than 50% rye flour is a different story. All the special considerations associated with the chemical differences in rye become more important as the proportion of rye in the dough increases. As a rule, such loaves are formed flatter, and after baking they should be allowed to rest for several hours before slicing, so that the crust does not crumble.

In the case of 70% rye or more, the bread may need to rest for 24 hours, and even up to several days, before it can be cut. No wonder in Russia they ate bread, which is three days old or more.

Sticky... But don't knead more flour!

The dough in rye breads will differ during mixing, tending to be more sticky. The temptation is to add more flour, but this must be resisted.

When kneading sticky rye dough by hand, use quick, light strokes, minimizing the time your hands are in contact with the dough, thus reducing the amount of dough that will stick to your hands. You can also wet your hands with water or lightly oil them.

Littleone 2009-2012 > Hobbies and interests > Cooking >

31.08.2011, 01:04

Natalyuta

31.08.2011, 02:46

Throw out the grits...

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1. Throw it out.

Obormot Cat

31.08.2011, 12:32

31.08.2011, 15:08

yes, alas! her sparrows!

Kisulichka

03.09.2011, 19:24

We buy only Finnish oatmeal. Quality is super!

Matveyka's mother

04.09.2011, 00:35

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.

04.09.2011, 00:36

Throw out the grits...
+1

07.09.2011, 02:04

Myllyn Paras - in the Prism, in the Ocean.

09.09.2011, 21:55

Wife_Vova_Korovkina

10.09.2011, 00:59

Read about Finnish oatmeal on the Internet, it is considered very high quality. If you don't like it, it's a matter of taste.

And we have both children and adults eat with great appetite.

Wife_Vova_Korovkina

10.09.2011, 03:01

Gyyyyyyy

10.09.2011, 22:07

Old oatmeal, that's bitter

Natalya Gennadievna

11.09.2011, 03:19

11.09.2011, 13:53

I keep looking at this topic and thinking, how much can I write about spoiled cereal? They threw out some business ...
I somehow came across bad millet flakes. It didn’t even occur to me to create a topic, but I should have seen it)))

Littleone 2009-2012 > Hobbies and passions > Cooking > Oatmeal is bitter, what should I do?

View Full Version : Oatmeal is bitter, what should I do?

31.08.2011, 01:04

Those who know, tell me, please, I cook oatmeal - it is bitter ...: (but these are only large flakes, while I cooked small ones, everything seemed to be fine. Maybe I need to wash it somehow? Or does it depend on the manufacturer? The porridge is not expired, I looked.

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.

Natalyuta

31.08.2011, 02:46

Throw out the grits...

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1. Throw it out.

Obormot Cat

31.08.2011, 12:32

It happens, oddly enough, oatmeal begins to taste bitter from the addition of oil.
If you didn’t add it and it’s still bitter - put it in the trash

We buy only Finnish oatmeal. Quality is super!

31.08.2011, 15:08

yes, alas! her sparrows!

Kisulichka

03.09.2011, 19:24

We buy only Finnish oatmeal. Quality is super!

where do you take it?

Oatmeal is bitter (why and how to avoid it)

in Prism or in Finca itself?

Myllyn Paras - in the Prism, in the Ocean.

Matveyka's mother

04.09.2011, 00:35

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1 I agree, throw it away immediately!

04.09.2011, 00:36

Throw out the grits...
+1

07.09.2011, 02:04

Thank you, but the oatmeal was Finnish, brought from the prism, and even gluten-free :(

It happens, oddly enough, oatmeal starts to taste bitter from the addition of oil. Then the oil is in the trash :)

Myllyn Paras - in the Prism, in the Ocean.

this is not oatmeal at all, but some kind of ground flakes (IMHO).

09.09.2011, 21:55

Read about Finnish oatmeal on the Internet, it is considered very high quality. If you don't like it, it's a matter of taste.
And we have both children and adults eat with great appetite.

Wife_Vova_Korovkina

10.09.2011, 00:59

Read about Finnish oatmeal on the Internet, it is considered very high quality. If you don't like it, it's a matter of taste.
And we have both children and adults eat with great appetite.
Yes, it’s not like it’s about taste .. but about how this product was stored and why it rancid ...
rejoice that you came across high-quality cereals, without marriage.

Wife_Vova_Korovkina

10.09.2011, 03:01

Love, I steadfastly held on and did not come here .. but it turns out that she is tenacious)))))) I'm curious as to how this problem can be sucked for so long :))

Gyyyyyyy

10.09.2011, 22:07

Old oatmeal, that's bitter

Natalya Gennadievna

11.09.2011, 03:19

Thank you, now I know too!

11.09.2011, 13:53

1 One normal person was found. :053:

Littleone 2009-2012 > Hobbies and passions > Cooking > Oatmeal is bitter, what should I do?

View Full Version : Oatmeal is bitter, what should I do?

31.08.2011, 01:04

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.

Natalyuta

31.08.2011, 02:46

Throw out the grits...

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1. Throw it out.

Obormot Cat

31.08.2011, 12:32

It happens, oddly enough, oatmeal begins to taste bitter from the addition of oil.
If you didn’t add it and it’s still bitter - put it in the trash

We buy only Finnish oatmeal. Quality is super!

31.08.2011, 15:08

yes, alas! her sparrows!

Kisulichka

03.09.2011, 19:24

We buy only Finnish oatmeal. Quality is super!

where do you take it? in Prism or in Finca itself?

Myllyn Paras - in the Prism, in the Ocean.

Matveyka's mother

04.09.2011, 00:35

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1 I agree, throw it away immediately!

04.09.2011, 00:36

Throw out the grits...
+1

07.09.2011, 02:04

Thank you, but the oatmeal was Finnish, brought from the prism, and even gluten-free :(

It happens, oddly enough, oatmeal starts to taste bitter from the addition of oil. Then the oil is in the trash :)

Myllyn Paras - in the Prism, in the Ocean.

this is not oatmeal at all, but some kind of ground flakes (IMHO).

09.09.2011, 21:55

Read about Finnish oatmeal on the Internet, it is considered very high quality. If you don't like it, it's a matter of taste.
And we have both children and adults eat with great appetite.

Wife_Vova_Korovkina

10.09.2011, 00:59

Wife_Vova_Korovkina

10.09.2011, 03:01

Love, I steadfastly held on and did not come here .. but it turns out that she is tenacious))))))

oatmeal jelly

I'm curious as to how this problem can be sucked for so long :))

Gyyyyyyy

10.09.2011, 22:07

Old oatmeal, that's bitter

Natalya Gennadievna

11.09.2011, 03:19

Thank you, now I know too!

11.09.2011, 13:53

1 One normal person was found. :053:

Littleone 2009-2012 > Hobbies and passions > Cooking > Oatmeal is bitter, what should I do?

View Full Version : Oatmeal is bitter, what should I do?

31.08.2011, 01:04

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials.

Why is oatmeal bitter?

This happens unfortunately.

Natalyuta

31.08.2011, 02:46

Throw out the grits...

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1. Throw it out.

Obormot Cat

31.08.2011, 12:32

It happens, oddly enough, oatmeal begins to taste bitter from the addition of oil.
If you didn’t add it and it’s still bitter - put it in the trash

We buy only Finnish oatmeal. Quality is super!

31.08.2011, 15:08

yes, alas! her sparrows!

Kisulichka

03.09.2011, 19:24

We buy only Finnish oatmeal. Quality is super!

where do you take it? in Prism or in Finca itself?

Myllyn Paras - in the Prism, in the Ocean.

Matveyka's mother

04.09.2011, 00:35

throw out the pack. This grain is rancid and the flakes are made from unsuitable raw materials. This happens unfortunately.
+1 I agree, throw it away immediately!

04.09.2011, 00:36

Throw out the grits...
+1

07.09.2011, 02:04

Thank you, but the oatmeal was Finnish, brought from the prism, and even gluten-free :(

It happens, oddly enough, oatmeal starts to taste bitter from the addition of oil. Then the oil is in the trash :)

Myllyn Paras - in the Prism, in the Ocean.

this is not oatmeal at all, but some kind of ground flakes (IMHO).

09.09.2011, 21:55

Read about Finnish oatmeal on the Internet, it is considered very high quality. If you don't like it, it's a matter of taste.
And we have both children and adults eat with great appetite.

Wife_Vova_Korovkina

10.09.2011, 00:59

Wife_Vova_Korovkina

10.09.2011, 03:01

Love, I steadfastly held on and did not come here .. but it turns out that she is tenacious)))))) I'm curious as to how this problem can be sucked for so long :))

Gyyyyyyy

10.09.2011, 22:07

Old oatmeal, that's bitter

Natalya Gennadievna

11.09.2011, 03:19

Thank you, now I know too!

11.09.2011, 13:53

1 One normal person was found. :053.

Every hostess who loves to bake something tasty should familiarize herself with this information, since the quality, taste and type of her future baking depend on it. Today we will talk about flour. Do you know what flour is best for baking? How to choose and store it? I suggest reading useful tips from housewives, I want to tell you everything I know about flour.

What is flour and what flour to choose for baking

Literally all commercials say that the best flour for most types of bakery products is premium wheat flour. You should not go on about advertising, which just wants to sell you the product that the manufacturer has.

In fact, there are a lot of varieties and types of flour, and each of them is more or less suitable for baking a certain product. For example, muffins, pastries and cakes are actually better to bake from premium wheat flour. Unsavory pastries, as well as pies with various fillings, including sweet ones, are best baked from the first grade. Dumplings and dumplings, pancakes and favorite pancakes are better to cook from the second grade.

Finding the right grade of flour is not so easy nowadays, as most manufacturers only make it the highest grade (some even just write the highest grade, although it is not).

This is if we are talking about wheat flour, but besides it there are many other types, which we will talk about a little later. There is a huge selection of flours that you can buy or make at home: almond flour, flaxseed flour, walnut flour, hemp flour, corn flour, barley flour, rye flour, soy flour, and so on. The list is endless! Each of them is good in its role, because it gives the dish a unique, inimitable taste and aroma. Therefore, do not be afraid to experiment in order to find the best flour for yourself, with which each cake will become a work of art, and not a single pancake will be lumpy.

Wheat flour

Wheat flour is the most frequent guest of all types in our kitchen. It mainly consists of starch, but thanks to special proteins (gluten and gliadin) that combine with liquid and turn into gluten (gluten), we get dough from which we can bake delicious pies, pies, yeast and other bakery products.

To make a good dough out of flour and liquid, it must be kneaded so that the gluten molecules at this moment can connect with each other and form long elastic chains. For such a transformation, you need a sufficient amount of liquid for a certain amount of flour, kneading, salt, and time to “rest” the dough.

Sometimes the dough will need to minimize the formation of gluten, for this you will need to add very little liquid to the dough and knead it for a short time.

The amount of protein determines whether the flour will be “weak” or “strong”. If we need “weak flour” to prepare the dough, then the protein content in it should be 10-12%. This indicator can be found on each package - the manufacturer must write. I think you have seen such an inscription on a pack before.

"Weak" flour is a common bread flour for making confectionery. The less protein in it, the more crumbly and tender the finished dough will be.

If you need to reduce the amount of protein and increase the amount of starch in flour, then this is quite simple to do at home. Guessed already how? We replace part of the flour with starch (potato or corn). The amount of starch depends on what percentage of protein we need to get.

"Strong" flour contains 13-14% protein. It is most often used to make yeast dough. It is made from rarer and more expensive varieties of wheat. It makes excellent puff, choux and draft dough, as this flour has more protein, and the dough has more gluten and more long elastic chains. The dough is stronger, easily stretched and does not tear.

“Strong flour” is hard to find here, so you need to look for Italian and Finnish manufacturers.

In addition to protein, flour has another important component - starch. It is an excellent thickener and will show its properties when the temperature rises (during baking) if the right amount of liquid is added. Starch makes biscuits, casseroles, puddings and muffins tasty and tender. Therefore, often you can find starch, which is used to replace part of the flour in order to make the biscuit better.

Varieties and types of wheat flour

Top grade. Flour consists of the central part of the grain, which is high in starch but very low in vitamins. Only from it can you get a magnificent cupcake or biscuit. Moreover, in order to increase the amount of starch, it is additionally added, replacing part of the flour. The particle size is 30-40 microns, the ash content is not more than 0.55%. White color. They prepare rich products, as already mentioned cupcakes and biscuits, cakes.

First grade. It contains some crushed grain shells, so it is slightly healthier than the premium grade. Particle size - 40-60 microns, ash content - 75%. The color is white, sometimes creamy with yellowness, rarely grayish. Suitable for the preparation of lean pastries (bread, lean buns, kulebyak, pies with filling and pies).

Second grade. There are already more grain shells in the flour mass. than in previous types. The grind is quite large. She looks rough. The color is gray, sometimes cream and even brown. They make waffles, dumplings, cookies, pancakes and pancakes from it. The dough turns out to be rough, and pastries quickly become stale. Not suitable for making biscuits or muffins. It is better to mix the second grade with the highest or the first, so that the products are more magnificent. Ash content - 1.1-1.2%. This variety is mixed with rye flour to make rye pastries.

Whole grain or whole grain. The most useful, as it contains the most useful parts - the germ and the shell. The particle size is 30-60 microns. Products from it are tough, so they mix whole grain flour with the first, second, or even the highest grade.

Krupchatka. It is very difficult to buy it. They make noodles, dumplings out of it. Not suitable for making bread (bad yeast-baked pastries). Products from it become stale very quickly, and the dough itself does not rise well.

How is whole wheat flour different from regular flour?

Whole grain - the one that was obtained by a single grinding of wheat grain along with the shell or any other cereals, has a fairly high level of gluten. It is considered one of the most useful varieties of flour (much more useful than usual). It is dark and rough, requiring more moisture than usual. Whole grain dough cannot be elastic, and the finished products are rough and harder. It is rational to use whole grain and premium flour for dough in equal quantities, unless otherwise provided by the recipe.

What is flour other than wheat

Buckwheat. It does not contain gluten, is a favorite among people who are on diets. Very pleasant to use, there is a slightly nutty smell. Now, if you are asked what flour is gluten-free, you can confidently answer - buckwheat.
Rice. It is made from grains of rice, by grinding, two types of rice: standard white and brown brown.
Barley. It has a light nutty taste, makes pastries soft. It is suitable for making pancakes, cookies and "quick" bread.
Rye. Absorbs a lot of water, which makes the dough sticky. Bread is baked from it, which turns out to be denser with a characteristic taste and aroma. In addition to bread, it is used to make muffins, buns and pancakes. According to the degree of grinding and the content of bran, it is divided into varieties: peeled, seeded and wallpaper. If earlier you did not know what wholemeal flour means, now you will know that this is one of the types of rye flour.
Corn. There are two types: fine grinding, which produces beautiful yellow pastries with a characteristic delicate corn flavor, and coarse grinding, from which dense and slightly granular bakery products are baked. Most often, Mexican tortillas, bread, buns and other pastries (even diet ones) are prepared from cornmeal.
Soya. It can be fried (with a bright taste) and not fried, which I use to make yeast bread. It has a white color, and products from it do not get stale for a long time and have a beautiful crust. It can replace eggs and milk in the dough.
Spelled or spelled flour (spelled). It is made from varieties of wild wheat. They make buns, pies and pizza.
Oatmeal. You can make it by grinding oatmeal in a coffee grinder. Used to make oatmeal cookies.
Almond. Made from almonds. It is difficult to buy, but you can cook at home. You can cook pies from it, as well as the famous macaroons.
Linen. It has a distinct nutty flavor. Sometimes eggs are replaced with this flour, as it has good binding properties. Add to puddings, casseroles, bread.

How to choose flour

To choose a good flour product that will be stored for a long time without losing its properties, and products made from it will be tasty and healthy, you need to be able to choose. We pay attention to the following points:

Environment. The room in which flour products are sold must be dry, clean, free of foreign odors and high humidity.
Best before date. Without preservatives, flour is stored for 6 months. Do not trust the manufacturer. who wrote that the shelf life is 1 year or more.
Color. Must match the species and grade. For premium wheat, it is white with a slight creamy tint. If you put a drop of water on the flour and it turns blue, then this is a clear sign that it was made from unripe grain. If the color during the experiment is not blue, but red, then bran was added to the composition. If the color has not changed, then we are dealing with a quality product.
To the touch. We squeeze the flour mass in a fist. She should crunch. If, after unclenching in your palm, the mass turned into a lump, then this is a clear sign that it is wet. Such a product has lost the desired properties and you do not need to buy it.
Smell. Should be pleasant, corresponding to the floury aroma. There should be no smell of rot, mustiness or sour dough.
Taste. Good wheat flour has a sweetish taste. If impurities are present in it, then they can crunch on the teeth.

Why flour is bitter or how much flour is stored

After you have bought a flour product, you need to find out how to store it properly, otherwise the product may deteriorate and become bitter, absorb odors, and absorb moisture from the air in the room. This product is not suitable for use and must be discarded. Therefore, it is not recommended to buy flour for future use.

Storage must take place in a dry and cool place. The storage period is generally limited to about six months. Do not store the flour mass open to avoid oxidation of the oils. After all, because of this, all the properties of the product are violated.
Store it in paper bags or linen bags. Do not store in plastic!
If you are pouring flour from a bag, then always choose a jar with a lid that closes very tightly! It is also allowed to freeze flour for forty-eight hours in order to get rid of all insects and destroy their eggs. It is not recommended to mix flour that has been opened for a long time with flour from a new package, it is better to completely get rid of the old one before starting a fresh batch.
Do not store near household items: soap, washing powder; you also do not need to store it next to the onion, because all these products emit a pungent odor, and the flour absorbs everything very quickly.
It is allowed to freeze flour products in the freezer. Thereby extending the shelf life by two or three times.
Temperature changes should not be allowed (especially sudden changes when condensation forms and the flour mass becomes damp).
It is imperative to keep whole grain flour in the refrigerator, because at elevated temperatures, even if it is room temperature, the oils contained in the flour give it a bitter taste.
Be sure to throw away flour if it has changed color or smell.
There is one tiny trick: to protect against insects, put a small bay leaf in a container of flour, because this plant is a weapon to eliminate insects. For the same purpose, you can place garlic heads next to the flour.
The optimum temperature is +18 degrees. If you store the flour mass at a temperature of 0 degrees, then the shelf life will not be 6 months, but 2 years.

Now, I think you know all about flour. You know how to choose flour, how to store it, what kind it is and what kind of flour is better for this or that baking. I am pleased to invite you to other sections of my site, where you can find delicious baking recipes and be able to apply the new knowledge gained from this article.