The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Sunday, June 24, 2012

General about rye

Rye is a cereal grass that is second only to wheat in world popularity for bread baking, It has strong hearty flavor in bread and as a cereal.

Botanically name: Secale cereal L. The word ‘rye’ traces to the Old English ryge and seems similar to the Old High German rocko and Lithuanian rugys.

Whole rye flour is dark and contains most of the nutrients of rye berries. Light rye flour is a refined product.

Rye grains resemble those of wheat, but are longer and less plump, varying in color from yellowish brown to greenish gray.

Cracked rye is crushed rye berries. It can be cooked like cracked wheat or oats, as a breakfast cereal. Rolled rye flakes are produced by heating rye berries until soft and flattening them with steel rollers.

Rye is used to produce crackers and rye flakes are used as a hamburgers extender. In the United States, however, one of the main uses for rye is rye whiskey.

The health effects of rye have been the target of intensive research during the last 15 years. Rye is a good source of dietary fiber, phenolic compounds, vitamins, trace elements and minerals.  
General about rye

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