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.

Wednesday, October 25, 2017

Rolled rye or rye flakes

Rye flakes are produce just like rolled oats; rye berries are steamed, rolled and then finally dried.

The whole rye berry is a good grain, adding chewiness and nutritious value, to combine with rice. Rye flakes can be added to soups and stews or used as a cereal if soaked overnight. Rye flakes, like wheat and oat flakes, make good homemade granolas.
Cream of rye can be made by simmering 1 part grain and 4 parts water over low heat for 15 minutes.

Rye is a good source of dietary fiber, phosphorous, magnesium and vitamin B1. It boasts a 4:1 magnesium to calcium ratio.

Primarily diet to its high fiber content, rye can prevent spikes in diabetic’s blood sugar level and reduce the symptoms of people with irritable bowel syndrome.
Rolled rye or rye flakes
Related Posts Plugin for WordPress, Blogger...

The Most Popular Posts

Latest articles in History of Food Processing

SAF-DYNAMICS of Food Science and Technology