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Self-rising flour is technically a refined white flour, but it’s the self-rising part that makes it less shelf-stable than other varieties. The leaveners, typically in the form of baking soda or ...
And yes, no matter what kind of flour (or flour substitute) it is, it will go bad. The first lesson of flour 101 is that they are made of perishable items, most commonly grains such as wheat.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
Fortification is present in common food items in two different ways: adding back and addition. Flour loses nutritional value due to the way grains are processed; enriched flour has iron, folic acid, niacin, riboflavin, and thiamine added back to it. Conversely, other fortified foods have micronutrients added to them that don't naturally occur ...
Flour should also have an expiration date on the bag—but if it's been opened, it can go bad in as little as a few months, depending on the temperature and humidity of where it's stored.
A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. [1] Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3]
Food storage containers are always a good idea.
Often, refined flour will be the first ingredient (even on “wheat bread”) which is still using refined flour, and therefore, provides fewer of the benefits 100% whole-grains provides—fiber ...