Nutrients in rye and rye bread

Rye is a common cereal grain related to wheat. Rye was domesticated in northern Europe in the fourth century BC and independently in Asia and the Middle East. The major sugars in rye are sucrose and raffinose. The fatty acid component of rye is linoleic acid to be major fatty acid followed by oleic acid and palmitic acid.

Rye is a good source of fiber, which is especially important in the United States and industrial countries since most of them do not get enough fiber in their diets.

Rye fiber is richly endowed with non-cellulose polysaccharides, which have exceptionally high water-binding capacity and quickly give a felling of fullness and satiety, making bread a real help for anyone trying to lose weight.

Rye protein, like wheat protein, is deficient in the essential amino acid, lysine.

Many types of rye breads and rolls are produce in different areas of the world. Germany alone produces more than 200 different varieties of rye breads.

The dough produced by rye flour is less elastic than wheat dough, and the breads therefore tend to be heavy and flat unless the rye flour is mixed with wheat to aid leavening and lighten the color.

Rye breads vary in crumb color from practically white to a very dark color in shape for round to elongated loaves, and in taste from a mildly sour flavor to a storng, distinctive acid taste.
Nutrients in rye and rye bread