Shelf Life Study for Wheat Flour

Hi all,

Has anyone come across any case studies or scientific literature

concerning the shelf life of wheat flour?

Hi Abbigail,

Some info here:

http://www.world-gra...challenges.aspx

Kind regards,

Tony

Thanks Tony!

I can tell you some anecdotal stuff.  When working in bread you'd see a peak in performance (rise etc) probably around 10 months then just before new season it would tail off.  Then new season wheat was generally awful for a few weeks needing lots of input to get the right proof etc until everything settled down.  The big bakeries though probably had better controls.  I worked in artisan.