Description
Controlling flour particle size and oxidation state to modulate gluten development and enzymatic activity.
Technical
Freshly milled flour contains active lipoxygenase (LOX) and glutathione reductase, which degrade carotenoids and weaken gluten. Aged flour undergoes oxidative maturation, improving dough elasticity via disulfide bond formation.
Culinary Significance
Critical for artisan bread texture; fresh-milled flour produces denser crumb while aged flour yields better oven spring.
Science
Primary Reaction
Oxidative polymerization of glutenins
Parameters
Temperature
20°C optimal
15°C to 25°C range
Time
3-4 weeks
2 weeks – 6 weeks
Equipment
Bühler millsPerten SKCS 4100