Overdestoning

Overdestoning is a term used to describe the practice of excessively grinding or milling grain beyond the point of desired fineness. This process can lead to several negative outcomes in baking and food production. When grain is overdestoned, the bran and germ, which contain valuable nutrients and contribute to flavor and texture, can be overly pulverized or even removed. This results in a flour that is primarily starch, lacking the complexity and nutritional value of properly milled flour.

In baking, overdestoning can negatively impact dough development. The over-processing can break down the gluten structure, leading to a weaker dough that may not rise as well. This can result in baked goods with a denser texture and a less desirable mouthfeel. Furthermore, the flavor profile can be diminished, as the subtle notes provided by the bran and germ are lost. In some industrial processes, overdestoning might occur as a result of machinery running for too long or at too high a speed, unintentionally exceeding the optimal milling parameters. The goal of proper milling, often referred to as "destoning," is to achieve a specific particle size and composition that optimizes the flour's performance for its intended use, whether that be for bread, pasta, or other food products. Overdestoning is therefore seen as a detrimental deviation from this ideal.