A method for the production of stabilized whole grain flour comprising: a) milling whole grains to obtain a separate endosperm fraction, a low ash fine bran and germ fraction separate from the endosperm, and a coarse bran and germ fraction separate from the endosperm fraction and the low ash fine bran and germ fraction, wherein said endosperm fraction has an ash content of 0.5 wt. % to 0.6% wt. % and a particle size distribution of at least 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 5% by weight having a particle size of greater than 250 microns, said low ash fine bran and germ fraction has an ash content of 0.6 wt. % to 2.0 wt. % and a particle size distribution of at least 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 10% by weight having a particle size of greater than 250 microns, and said coarse bran and germ fraction has an ash content of above 2 wt. % and a particle size distribution of at least 75% by weight having a particle size of greater than or equal to 500 microns, less than or equal to 5% by weight having a particle size of less than 149 microns, and 15% by weight to 25% by weight, having a particle size of less than 500 microns but greater than or equal to 149 microns, b) grinding said coarse bran and germ fraction without substantially damaging starch of the coarse bran and germ fraction to obtain a ground coarse bran and germ fraction, wherein said low ash fine bran and germ fraction is not ground, c) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction by heating said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, and d) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour having a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to 20% by weight on a No. 70 (210 micron) U.S. Standard Sieve, wherein said low ash fine bran and germ fraction is from 3% by weight to 15% by weight and is not ground thereby reducing starch damage and increasing production efficiency. a) milling whole grains to obtain a separate endosperm fraction, a low ash fine bran and germ fraction separate from the endosperm, and a coarse bran and germ fraction separate from the endosperm fraction and the low ash fine bran and germ fraction, wherein said endosperm fraction has an ash content of 0.5 wt. % to 0.6% wt. % and a particle size distribution of at least 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 5% by weight having a particle size of greater than 250 microns, said low ash fine bran and germ fraction has an ash content of 0.6 wt. % to 2.0 wt. % and a particle size distribution of at least 65% by weight having a particle size of less than or equal to 149 microns, and less than or equal to 10% by weight having a particle size of greater than 250 microns, and said coarse bran and germ fraction has an ash content of above 2 wt. % and a particle size distribution of at least 75% by weight having a particle size of greater than or equal to 500 microns, less than or equal to 5% by weight having a particle size of less than 149 microns, and 15% by weight to 25% by weight, having a particle size of less than 500 microns but greater than or equal to 149 microns, b) grinding said coarse bran and germ fraction without substantially damaging starch of the coarse bran and germ fraction to obtain a ground coarse bran and germ fraction, wherein said low ash fine bran and germ fraction is not ground, c) stabilizing said low ash fine bran and germ fraction and said ground coarse bran and germ fraction by heating said low ash fine bran and germ fraction and said ground coarse bran and germ fraction, to obtain a stabilized fine bran and germ fraction, and d) combining said stabilized fine bran and germ fraction with said endosperm fraction to obtain a stabilized whole grain flour having a particle size distribution of 0% by weight on a No. 35 (500 micron) U.S. Standard Sieve, and less than or equal to 20% by weight on a No. 70 (210 micron) U.S. Standard Sieve, wherein said low ash fine bran and germ fraction is from 3% by weight to 15% by weight and is not ground thereby reducing starch damage and increasing production efficiency.