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Has anybody researched the King Arthur process for "stabilizing" their brown
rice flour?  

Here is what they say:

 

"You'll never deal with freshness issues - this flour is stabilized to
extend its shelf life WAY beyond typical brown rice flours. As with all
whole grains, we recommend freezer storage to preserve taste"

 

Whatever they are doing retards or prevents the oils from going rancid.  My
understanding is oil rancidity is basically oxidation.  So they are doing
something that interferes with the normal oxidation process.  But what?

 

When I asked them whether it was pasteurization or irradiation that they
used, they did not deny either possibility, but simply responded that it is
"proprietary."

 

Anybody know anything or have any ideas how to research it?

I will summarize.

 

Stephanie


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