Seasonal period: All year

Rye flour is the flour obtained when the rye grain is grinded.

This flour gives to bread a characteristic bitter flavour. It is also used to elaborate broths, meatballs and other culinary preparations.

It is characterised by having a special type of starch: the pentosans. The pentosans are a type of polysaccharide that provide a lot of viscosity to doughs. This is because it contains properties that are partly soluble in water, and partly insoluble. It creates a “gel” in the flour and water dough.

This properties in the flour give to rye bread some special properties. In effect, the rye bread lasts longer (it retains more dampness), the texture of the center is different to the one of other breads, and depending on the time of fermentation, it can obtain bigger volumes than wheat bread.

Rye flour contains less gluten than wheat flour.

Nutritional information (0.1 kg)
Fiber 15.0 g
Saturates 0.24 g
Monounsaturated fatty acids 0.2 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 0.0 mg
Calcium 27.0 mg
Iron 2.6 mg
Zinc 3.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 70.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.