Rye (Secale cereal L.) is a traditional, although not very widely used, raw material for baking. It is used in bread loves often flavored with caraway seeds.
Rye is a hardy field grass that grew on the edges of the wheat fields in southern Europe and parts of Asia.
Statistics show that cereals have become very popular among population in recent years, which has only positive effects upon people's health. But people should become aware of the fact that underestimated whole grains such as rye has multiple health benefits, too.
Producers can benefit from incorporating these types of whole grains because they can be easily preserved even in bad conditions, such as a dry or cold medium.
Rye flour is good for those watching their intake of food, because it expands in the stomach, giving a feeling or fullness so to eat less. It is also good for energy and endurance.
Rye is a good source of dietary fiber, phenolic compounds, vitamins, trace elements and minerals, as it is generally consumed as whole grain products.
Especially it its sprouted form, rye is rich in vitamin E, phosphorus, magnesium and silicon.
Healthy benefits of rye
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