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Shelf-life indicators in whole grain flours
D. ROSE (1). (1) Univ of Nebraska, lincoln, NE, U.S.A.

Many biochemical changes accompany whole grain flours during storage. These changes bring about decreases in the functionality of the flour and the flavor and nutritional properties of products made from the flour. Which of these changes is most indicative of the end of shelf life remains an area in need of further research. We have focused on inhibiting the buildup of non-esterified fatty acids by lipase, the most rapid biochemical change. This can lead to extended flour functional properties.

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