What can lead to rancidity in whole grains?

Rancidity in whole grains primarily occurs due to the presence of high levels of unsaturated fats. Unsaturated fats are more prone to oxidation when exposed to air, light, or heat. This chemical breakdown results in off-flavors and odors associated with rancidity. Whole grains, such as nuts, seeds, and certain cereals, contain these unsaturated fats, making them susceptible to going rancid if not stored properly.

While excessive moisture can also contribute to spoilage and can affect the freshness of grains, it is the unsaturated fats that are key players in the rancidity process. High levels of protein and the presence of fiber do not significantly influence rancidity directly. Instead, protein levels primarily affect nutritional content, and fiber influences digestive health but does not contribute to rancid flavors. Understanding these factors is essential for proper storage and maximizing the shelf life of whole grains.