Nowadays its a scheme like ‘21 din mai paisa double‘ type by framing fresh chakki atta to lure customers to their shops/store but there are few questions to cover that is how fresh is their atta? or do they grind their atta by chakki if so then what type of chakki?

Taste is a combination of flavor, texture and smell. Any compromise of these will reduce the experience of eating said food. Older food has a less desirable texture usually from moisture loss. The smells are over time expelled from the food and depleted. Flavor will usually reduce as the different elements, which create the flavor decay or evaporate.

Freshness is more scientifically discussed in terms of presence of nutrients or lack of it. To understand freshness in relation to flour, let’s start with the wheat grain.

A wheat grain is made up of 3 parts – the Bran, the Endosperm and the Germ and each part is chock full of bioavailable nutrients such as fiber, carbohydrates, minerals, vitamins and proteins.

However, when the grain is milled, the protective coating (the Bran) is smashed and once the sensitive insides are exposed to air, heat and light, it changes everything.

 Most minerals, select proteins and fiber in the whole-wheat flour remain bioavailable even after processing; the vitamins and few proteins quickly degrade on exposure to air, heat and light.

 Some studies suggest that wheat flour loses up to 40% of its vitamin content within 2 – 4 days after milling. Well to conclude in laymen (simple) term we can say that we don’t need any study to understand that old food is not fresh whether it is grinded wheat flour or vegetables.


The Mill