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Freshly milled wheat flour begins to lose its nutritional value immediately after milling due to exposure to oxygen, light, and moisture. The rate of nutrient degradation varies depending on storage conditions, but significant losses can occur within days. Here’s a detailed analysis of the nutrient degradation over time:

Day 0 (Immediately After Milling):

• Vitamins: Freshly milled flour retains its full complement of vitamins, including B vitamins and vitamin E.
• Minerals: Mineral content remains intact, as minerals are stable and less susceptible to degradation.
• Lipids (Fats): The natural oils in the germ are present and have not yet undergone oxidation.
• Enzymes: Enzymatic activity is at its peak, which can influence the flour’s baking properties.

Day 1-2:

• Vitamins: Exposure to air and light begins to degrade sensitive vitamins, particularly vitamin E and B vitamins.
• Lipids: Oxidation of unsaturated fatty acids in the germ starts, leading to the formation of free radicals and peroxides.
• Enzymes: Enzymatic activity may cause slight changes in flour properties, affecting gluten development.

Day 3-7:

• Vitamins: Significant loss of vitamin E and B vitamins occurs. Studies suggest that freshly milled flour loses most of its nutrients if not used within 72 hours.
• Lipids: Oxidation progresses, leading to rancidity. The flour may develop off-flavors and odors due to lipid peroxidation.
• Enzymes: Continued enzymatic activity can further alter flour properties, potentially impacting dough performance.

Day 8-14:

• Vitamins: Further degradation of vitamins continues, with substantial reductions in vitamin content.
• Lipids: Rancidity becomes more pronounced, making the flour less palatable and potentially harmful if consumed.
• Enzymes: Enzymatic activity may decline as substrate availability decreases and inhibitors accumulate.

Day 15 and Beyond:

• Vitamins: Most of the sensitive vitamins are significantly depleted.
• Lipids: The flour is likely rancid, with a noticeable off-putting smell and taste.
• Enzymes: Enzymatic activity diminishes, and the flour’s baking quality deteriorates.

Day Grouping	Vitamins	Minerals	Lipids (Fats)	Enzymes
Day 0	Full complement of vitamins, including B vitamins and vitamin E	Mineral content intact	Natural oils in germ present, no oxidation yet	Enzymatic activity at peak
Day 1-2	Exposure to air and light begins degrading sensitive vitamins, especially vitamin E and B vitamins	Mineral content remains stable	Oxidation of unsaturated fatty acids begins, forming free radicals and peroxides	Slight changes in flour properties due to enzymatic activity
Day 3-7	Significant loss of vitamin E and B vitamins; most nutrients lost if not used within 72 hours	Mineral content stable	Oxidation progresses, leading to rancidity and potential off-flavors and odors	Continued enzymatic activity alters flour properties, affecting dough performance
Day 8-14	Further degradation continues, with substantial reduction in vitamin content	Mineral content stable	Rancidity becomes more pronounced, with off-putting flavors and smells	Enzymatic activity may decline as substrates decrease and inhibitors accumulate
Day 15+	Most sensitive vitamins are significantly depleted	Mineral content remains stable	Likely rancid with noticeable off-putting smell and taste	Enzymatic activity diminishes, impacting baking quality

Minerals: Throughout this period, mineral content remains relatively stable, as minerals are less prone to degradation.

Storage Recommendations:
To minimize nutrient loss, it’s advisable to use freshly milled flour promptly. If storage is necessary, keep the flour in airtight containers, away from light and heat, and preferably in the refrigerator or freezer to slow down oxidation and rancidity.

In summary, freshly milled wheat flour experiences rapid nutrient degradation, especially in its vitamin and lipid components, within the first few days post-milling. Proper storage can mitigate some losses, but for optimal nutritional benefits, using the flour as soon as possible is recommended.