Both forms result in reduced baking performance, nutrition (because of a loss of fatty acids), flavor, and an off aroma 3. Oxidative rancidity occurs enzymatically as lipoxygenase works to rapidly oxidize the non-esterified fatty acids present from the work of lipase enzyme activity, and also through non-enzymatic oxidation as the flour is exposed to the atmosphere. Lipase hydrolyzes triacylglycerols to non-esterified fatty acids, resulting in flour with reduced baking performance, a bitter flavor, and off aromas 2. ![]() Hydrolytic rancidity is due to lipase enzyme activity which increases when sufficient moisture is available. The science behind flour spoilageįlour spoilage is primarily due to two causes: hydrolytic rancidity (water-related rancidity) and oxidative rancidity (oxygen-related rancidity), where hydrolytic rancidity typically is the first to take place, followed by oxidative. Degradation of the lipids in the flour is the main cause of poor flour performance and a lack of favorable flavor and aroma. In addition to these components, the grain also contains a small but significant lipid (oil) content which is unstable and is the first to spoil 1. When whole grain berries are milled, the protective outer bran layer is broken open, exposing the interior components (germ, endosperm, etc.) to oxygen and likely increased moisture. If your flour has formed mold, toss it immediately because mold can be toxic if consumed.Now, let's look into more detail on what happens when flour goes bad and the best way to store flour long-term to make sure you use it for optimal baking performance and taste. The outcome of the product, if you are baking or cooking, should not be strongly affected by the "best by" date. Also take a look at the color, as it should not change. If the smell and taste is not rancid (stale, musty, or sour), then there is really no reason to toss flour. Consider taste testing a pinch of flour to make sure that it tastes normal, as the taste will change before a change in smell is noticeable. Personal preference comes into play here. The time between fresh flour and rancid flour is precious. Can I still use flour after it expires? Jocelyn Hsu If this happens, the flour might develop moldy clumps and a foul smell. An unpleasant taste or smell means it’s time to part ways and toss your flour.Īnother threat to the longevity of flour is if it comes into contact with water or moisture. If the flour smells musty or sour, then it’s probably expired and well past its “best by” date. This answer is a bit trickier and can be determined by smelling or tasting the flour. How can you tell flour has gone rancid? Jocelyn Hsu It’s important to pay close attention to how long past the "best by" date your flour has gone so you don't have to make a random guess. Regular flour tends to last 6-8 months past its printed date, while whole wheat flour is typically only best for an extra 4-6 months. ![]() The key is knowing when flour has actually become rancid.Īccording to Healthline, the type of flour can drastically change its shelf life. But like many other foods, flour will remain good long past its "best by" or "better if used by" date that can be found on the original container. If your flour is really expired, the molecular structure of the powder changes and can potentially produce harmful compounds. Here is the low-down on the question "Does flour expire?" (even if it’s four years out of date) and when to toss it: So, does flour expire? Casey Irwin ![]() After all, there is nothing worse than having perfectly softened butter to find out you need to run to the store to get more flour. Buying flour of any kind on a whim is common, but if you bake a cake once a year and tuck away your flour until the next time you get inspired, you must be asking, "Does flour expire?"Īnybody who does some light cooking or baking routinely uses flour, so it’s crucial to know if the powder could possibly make you (or the people you're cooking for) sick. The last thing a baker wants is to make gluten-free cookies with rancid almond flour or use cake flour that has a funky aftertaste. Whether you're using all-purpose, whole wheat, spelt, or coconut flour, it's important to be aware of what you're working with. By adding your email you agree to get updates about Spoon University Healthierįor most bakers out there, flour is the foundation for all treats and the answer to our questions.
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