Re: [Distillers] Re: rancid whole wheat flour
- I know oat malt (which goes rancid very easily) is totally useless in
beer at any proportions because the flavour is so strong/pervasive/bad.
But it _seems_ to me that it is purely taste, no smell (ie volatile)
But I'd have to go with Harry: is it worth the hassle?
--- Peter Angus <peterangus@...> wrote:
> There are indeed fats in "whole" wheat flour contributed by theCheers,
> See http://tinyurl.com/jcgf2
> You're probably thinking of store bought wheat flour that's had the
> removed before milling to increase shelf life, to the detriment of
> nutrient content.
> > Rancid???? Last time I looked, 'rancid' had to do with
> > animal/vegetable fats & oils. None of that in flour. Flour gets
> > attacked by other things, like mold, rope, weevils, moths. Whole
> > wheat flour contains abt. 80% convertibles, which in turn give ~80%
> > fermentable sugars. IOW, you've got abt. 6.4 kg sugar, after a lot
> > of work. At ~$1.00/kg, is it worth it? Of course, 'Eau De Weevil'
> > could be the next big thing!!! ;-))
> > Slainte!
> > regards Harry
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around