Rye

Question 1

Rye Latin name

Answer 1

Secale cereale L.

Question 2

Annual production

Answer 2

9th among cereals, mostly in Eastern Europe

Wheat barley continue to take over

Question 3

Why/how is it grown in Canada

Answer 3

yields an economic return on marginal land with minimal inputs. Usually a winter cereal in Canada. Spring varieties are available.

Question 4

Rye Kernel

Answer 4

Naked caryopsis. Longer and Slender than wheat. Creased. Bran may be brown yellow grey blue or white.

Question 5

What are the endosperm cell walls high in?

Answer 5

Pentosans (arabinoxylans)

Question 6

Utilization of Rye

Answer 6

Mostly a feed grain

Distilled beverages.

Bread

fuel alcohol

flour, meal, cut grain used in crackers and biscuits.

Question 7

What are some quality problems of rye as feed

Answer 7

Contains pentosans – inhibits nutrient digestion.

Contains Alkylresorcinols – inhibits growth and reduces palatability.

Susceptible to ergot infection

Question 8

Rye is a bread grain, mainly in Europe. What are the qualities of rye bread?

Answer 8

Rye contains little gluten so the dough forming properties are due to pentosan.

baking quality is inferior to wheat. Rye bread has a heavy wet texture due to pentosans and alpha-amylase.

Most rye breads contain mostly wheat flour (up to 70%). Rye is added for colour and flavour.

Question 9

Roller Milling of Rye

Answer 9

Similar to wheat.

Question 10

Rye flour is dark coloured and speckled – why?

Answer 10

the distinction between the bran and endosperm is not distinct. gets mixed together.