Rye flour

Since ancient times, rye bread has been one of the main foods that was present not only on the tables of the poor population of Russia, but also more prosperous people. This is not surprising, since rye flour bread is most suitable for the needs of the human body.

Rye flour is characterized by a darker color compared to wheat flour, and finished products from it are stored significantly longer. The bakery properties of rye flour directly depend on the gluten content, and this component is too little in it. Gluten, by the way, is responsible for the elasticity, extensibility and elasticity of the dough, on which the volume of the finished bread product, its size, shape and porosity structure depend. In order to compensate for this drawback, this type of flour is recommended to be mixed with wheat.

Dough from a mixture of rye and wheat flour during the kneading process sticks quite strongly to the hands, so it is quite difficult to work with it, but the fragrant rye bread is worth it. In addition to rye flour bread, you can also make muffins, pancakes, cookies, tortillas and gingerbread. And sourdough based on this type of flour is an integral part of the delicious Russian kvass.

Like any loose product, rye flour needs the right storage conditions - a dry and cool place will be the best option. It is advisable not to put objects or products with an unpleasant or sharp smell next to it, otherwise rye flour can absorb them.

Rye flour varieties

It is customary to isolate three varieties of rye flour, which differ in the degree of grinding, yield and content of bran particles:



sown rye flour;

medium rye flour;

rye cage flour.



Depending on the content of bran particles, the color of rye flour also differs - the smaller they are, the lighter the product. The low calorie content of rye flour, as well as a large amount of vitamins and minerals make the finished products from it tasty and healthy. Regardless of the rye flour grade, its main purpose is to bake table varieties of bread.

Rye flour composition

Unlike wheat flour, rye does not have the ability to form gluten, so rye dough does not have the elasticity and elasticity characteristic of wheat. Rye flour contains more active enzymes that break down starch. In this regard, the main indicators determining the baking properties of rye flour include autolytic activity, the so-called ability to accumulate a certain amount of substances soluble in water in the dough. The state and stickiness of the crumb, as well as the shape of the finished product, directly depend on this.

Benefits of rye flour

Rye and rye flour obtained from it are a truly healing product. The benefit of rye flour lies in the ability to remove salts, toxins and slags from the body, thereby helping to eliminate the causes of various diseases.

The use of rye flour in home cooking compared to wheat flour is significantly lower, although in vain. This is due to the rather laborious process of kneading dough and the process of preparing an aromatic product in general. At the same time, the benefit of rye flour is also that it contains a much greater amount of proteins and vitamins than wheat flour.