Method for producing stabilized whole wheat flour

A method for producing stabilized flour, the method comprising:

• milling whole grains to obtain a bran and germ fraction and an endosperm fraction,
• treating the bran and germ fraction with an aqueous solution of a lipase inhibitor comprising lactic acid to hydrate the bran and germ fraction and inhibit lipase in the bran and germ fraction to form a treated bran and germ fraction;
• combining the treated bran and germ fraction with the endosperm fraction to obtain a stabilized whole grain flour having a pH of 4.4 to 5.8 and comprising about 2.0 moles to about 5.0 moles of the lipase inhibitor per 100 lbs of stabilized whole grain flour, and having a free fatty acid content of less than about 4200 ppm when stored at 100° F. for 30 days,
• wherein the concentration of the lipase inhibitor during treatment is from about 3 molar to about 7 molar, and the amount of the lipase inhibitor during treatment is from about 2.0 moles to about 5.0 moles of the lipase inhibitor per 100 lbs of the whole grains, and
• the lipase inhibitor is absorbed by the bran and germ fraction during treatment and is retained in the bran and germ fraction in the stabilized whole grain flour.