Quick Answer
Grinding temperature affects the nutrition in milled flour by altering the level of nutrient degradation, particularly reducing the levels of heat-sensitive nutrients like vitamin B and E.
The Impact of Temperature on Nutrient Retention
The optimal grinding temperature for minimizing nutrient degradation is between 25°C and 30°C (77°F to 86°F). Grinding above 40°C (104°F) can lead to a significant loss of heat-sensitive nutrients like vitamin B and E. In contrast, grinding below 20°C (68°F) can cause increased energy expenditure and reduced flour quality.
Effects of Temperature on Specific Nutrients
Vitamin C is particularly susceptible to degradation at high grinding temperatures, losing up to 90% of its content at 50°C (122°F). Fats and oils in the grain can become rancid when ground at temperatures above 40°C (104°F), affecting the overall nutritional quality of the flour. By maintaining a low grinding temperature, it is possible to retain up to 90% of the vitamin B and E content in the milled flour.
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