Hi Everyone,
I am new to the flour milling industry and have this question as I was going through the customer complaints -
Does gluten in flour change in quality (i.e. weaken in gluten strength / reduce in gluten content / etc...) during storage of the flour?? If gluten in flour does deterioate over time, is there any guideline in the deteriorating rate?
Thank you very much!
Doughlas
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