Rye
Rye is a herbaceous plant native to Asia Minor, belonging to the Poaceae family (Graminaceae).
As its binomial nomenclature (Secale cereale), rye belongs to the group of cereals and closely resembles the much better known wheat or wheat; not surprisingly, rye contains gluten and, despite being less valuable, provides a flour suitable for bread making. On the other hand, rye is NOT suitable for the diet of celiacs (it is not gluten-free).
There are two main varieties of rye, winter and summer; in both cases, its cultivation is decidedly less problematic than that of wheat. The plant, in fact, resists better to cold, windy and dry climates; moreover, it does not require particularly fertile soils. Currently, most of the world production of rye comes from central Europe and, in Italy, its cultivation is concentrated in the north, in the high hilly and mountainous areas.
In Russia, the spread of rye bread considerably exceeds that of the wheat analogue. The plant has also been used to obtain a hybrid with wheat; this crossing is called Triticale.
Rye and Yogurt Bread - Soft bread with poppy seeds and sesame seeds
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Rye flour
Rye flour is produced by grinding the seeds of Secale cereale; there are various types: light, intermediate, dark, integral and partially integral. Its peculiarity is that of having a low bread-making power compared to wheat; this is due to the fact that the LITTLE gluten contained in it (gliadin + glutenin), although activated in the presence of water, negatively interacts with the numerous pentosans. These molecules are polysaccharides composed of pentose monosaccharides (xylans) that man is not able to digest; in summary, the pentosans of rye constitute one of the clear fibrous portions of the soluble, or better, viscous type.
Nutritional values (per 100 g of edible portion)
While rye flour is rich in soluble fiber, with all the benefits that can be derived from it in health terms (greater satiety, modulation of absorption and glycemic index, prebiotic effect, antitumor for the intestine, etc. ), on the other hand it tends to absorb large quantities of water (osmotic effect of pentosans and starch, which gelatinize more rapidly and to a greater extent); this prevents the right swelling of the gluten reticulum, hindering bread making.
On the other hand, this flour contains higher percentages of lytic enzymes than proteins and starch, therefore also of maltodextrins and oligosaccharides, which contribute to increasing the power of the pasta to retain water.
To obtain an "acceptable" rye bread (with respect to the taste of the community, accustomed to that of wheat) it is essential to take care of the dough phase. Unlike that of wheat, the rye flour mixture is more similar to a solution of water and water-soluble components, in which more solid particles are suspended; the consistency of the mixture is not very elastic and almost completely devoid of resistance, therefore it does not at all resemble a gluten mesh. In order to work well with rye flour, it is therefore essential to increase the acidity of the dough thereby limiting the enzymatic processes of protease and amylase; otherwise, the finished product will be characterized by a dense, compact, sticky and slightly leavened crumb. The preferred way to lower the pH of the rye flour-based bread dough is to use a natural leavening agent such as sourdough or mother yeast.
From a nutritional point of view, rye flour provides a "high amount of energy. The calories come essentially from complex carbohydrates, followed by proteins (lower than those of wheat) and finally by lipids. The ratio of fatty acids is positive, in as for polyunsaturated foods, while cholesterol is obviously absent (being contained in significant quantities only in foods of animal origin).
From a saline point of view, rye flour contains excellent percentages of potassium, phosphorus and iron; as far as the vitamin profile is concerned, considerable quantities of B vitamins and vit. AND.
