Rye

Published Date
2013, Pages 220–242, 243e, doi:10.1533/9780857098924.220

Author 

Elke K. Arendt

Emanuele Zannini

Abstract:

Rye (Secale cereale) has been cultivated in Europe since ancient times and is genetically related to wheat and barley. Representing less than 1%of the world cereal production, rye is mainly grown where rye breads are most popular; in countries such as Poland, Germany and Western Russia. Despite the agronomic advantage of being able to flourish in conditions which are unsuitable for wheat, rye’s bread-making performance is markedly lower in comparison. The macronutrients in rye are the same as other cereals – starch, dietary fibre and protein. However, rye generally contains less starch and crude protein than wheat, but more free sugars and dietary fibre. Of the free sugars, sucrose dominates. The rye grain is second after wheat in importance for the production of breads (black bread, crisp bread, pumpernickel and sourdough bread), and it is also important in the distillation of rye whisky and as livestock feeds.

Key words

rye chemical composition, rye utilization in food and beverages

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 Table 6.1

Table 6.1.

 Table 6.2

Table 6.2.

Fig. 6.1.

Fig. 6.2.

Fig. 6.3.

Plate VI.

Plate VII.

 Table 6.3

Table 6.3.

 Table 6.4

Table 6.4.

 Table 6.5

Table 6.5.

 Table 6.6

Table 6.6.

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http://www.sciencedirect.com/science/article/pii/S1877042816307820