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Re: [Distillers] Re: rancid whole wheat flour

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  • Robert Thomas
    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
    Message 1 of 4 , Feb 25, 2006
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      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)
      component.
      But I'd have to go with Harry: is it worth the hassle?
      Cheers
      Rob.


      --- Peter Angus <peterangus@...> wrote:

      > There are indeed fats in "whole" wheat flour contributed by the
      > germ.
      > See http://tinyurl.com/jcgf2
      >
      > You're probably thinking of store bought wheat flour that's had the
      > germ
      > removed before milling to increase shelf life, to the detriment of
      > it's
      > nutrient content.
      >
      > Cheers
      > Peter
      >
      > > 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
      >
      >


      Cheers,
      Rob.

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