Under what conditions does the fat in durum wheat semolina go rancid and how can you tell?

I have a packet of wholewheat couscous that is three months past its best before date but was stored in optimal, cool dry conditions. On opening the pack, there was a distinctive but not unpleasant "Oily" aroma, which I assume is from the fat it contains. The product looks fine, and is not discoloured or mouldy etc.

Having cooked a meal with with it, I couldn't taste anything obviously wrong, but my partner could taste something she couldn't quite put her finger on. We are both still alive after eating it with no ill effects, so I assume that a fresh pack would have the same aroma.

In lieu of purchasing another packet to test, is my wife right in thinking this has potentially gone off?

Pictures about "Under what conditions does the fat in durum wheat semolina go rancid and how can you tell?"

Under what conditions does the fat in durum wheat semolina go rancid and how can you tell? - Chips Hamburger and Ketchup

Under what conditions does the fat in durum wheat semolina go rancid and how can you tell? - Female client lying on table under lasers of modern weight loss machine on belly during liposuction procedure in medical clinic

Under what conditions does the fat in durum wheat semolina go rancid and how can you tell? - Unrecognizable female under laser weight loss machine on medical table

Is durum wheat and semolina the same?

Durum vs SemolinaA bi-product of the milling process to create semolina is durum flour, an even finer flour. Durum flour may be milled multiple times once separated from the coarse wheat middlings (semolina). Durum flour is quite fine and resembles more traditional baking flour, whereas semolina flour is much coarser.

What is in durum wheat semolina?

Semolina is a flour made from ground durum wheat. It's rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion. Most people can enjoy semolina with no issue, but a small percentage of the population may not tolerate it due to its gluten or wheat content.

What is special about durum wheat?

Due to the durum wheat nutrition content, it is special in comparison to other wheat varieties. Durum wheat contains more protein than other wheat types. It produces the gluten required for bread and pasta to have a proper texture. It also offers a high elasticity level, making it preferable for preparing pasta.

How is durum wheat stored?

Durum wheat with 15 and 16% m.c. can be stored for 12 wk without any quality loss at 10 and 20 \xb0C. The same moisture samples if stored at 30 \xb0C would have 4 wk of time; and all other moisture samples (17, 18, 19 and 20% m.c.) would only have 2 weeks to conduct the post-harvest treatments.

If Pasta Is So Bad, Why Do Italians Live So Long? Italian Lifestyle \u0026 Longevity – Dr.Berg

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Anna Tarazevich, Valeria Boltneva, Dmitriy Ganin, Dmitriy Ganin