Rye

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 fl ourish 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 fi bre and protein. However, rye generally contains less starch and crude protein than wheat, but more free sugars and dietary fi bre. 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.

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

“…Rye flour has a lower extraction rate than wheat flour because the endosperm is difficult to separate from the seed coat, especially in grain with a high content of non-starch polysaccharides. The surface of sifting rye flour is 25–30% larger than required for wheat flour (Arendt and Zannini 2013 ).…”

“…The protein content of primitive rye flours was typical of rye flour (Konopka et al 2017b ; Järvan et al 2018 ). The total protein content of rye is generally lower in comparison with wheat (6.5–14.5% on average) (Arendt and Zannini 2013 ). The ash content of wholemeal (1.92%) and extracted (0.59%) flours from primitive rye was significantly higher in comparison with flours made from open-pollinated and hybrid cultivars (wholemeal flour—higher by 16% and 27%; extracted flour—higher by 10% and 22%, respectively).…”

“…Rye is a traditional crop in Central and Eastern Europe. Milled rye grain is used mainly in the production of bread as well as other processed foods, such as biscuits, breakfast cereals, muesli, pasta and extruded foods (Arendt and Zannini 2013 ).…”

Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

“…Spirit beverages made from fermented grain mashes are popular and highly respected around the world for their flavor and taste [2]. Rye ( Secale cereale ) is a cereal crop that has been cultivated in Europe since ancient times [3] and Poland has a long tradition of making Starka from aged raw rye spirit. The raw material for the production of Starka is rye distillate (raw spirit) of suitable organoleptic properties and an alcoholic strength by volume (ASV) of 91% to 92% [4].…”

Preparation and properties of children food after weaning using camels’ milk and guadar cereal nanoparticles

“…Guadar or Rye ( Secale cereale L.) is an excellent source of dietary fiber and characterized by important vital compounds such as poly phenols, vitamins, minerals, etc. Guadar is used in several bakery products (Arendt & Zannini, 2013). Also, it has many health benefits like regulation of blood glucose levels and the reduction of the risk of cardiovascular diseases and certain types of cancer (Jonsson et al, 2018; Koistinen et al, 2018; Warechowska et al, 2019), in addition to its sweet and acceptable taste.…”