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I am trying to use flour that has been stores for about 30 years. It looks ok and tastes like flour but I have baked two loaves and they will not raise. they taste ok but how nutritional would they be?
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As flour ages it loses its protein content, similar to whole wheat. When that happens the gluten content goes with it. It is the gluten that allows the loaf of bread dough to be more elastic and rise when the yeast is at work. So……….a dough enhancer, a gluten flour, or a dough pep are the answer to bringing the gluten content back up—just like with whole wheat that is old. These can be found in most supermarkets—or places like Kitchen Kneads. One that is probably the most popular is Vital Wheat Gluten.
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