Crisp bread

Rye will grow under much harsher conditions than wheat. In Germany and Scandinavia rye breads, either wholly rye or mixed with other grains, are eaten. In the UK, rye is little used and the somewhat bitter flavour that it imparts is in general not appreciated. The small amount of rye used is deployed in health food products, crisp breads and in making rye products to satisfy foreign tastes. 

Products where this is the sole expansion system are extruded products. This sort of cooking is used for the production of breakfast cereals, savoury snacks and some crisp breads. Of these, only the crisp breads are really within the scope of this book. 

There is one piece of equipment that approaches the process engineer s dream of a machine that takes in raw materials at one end and finished product emerges from the far end. That machine is the high pressure extruder. Unfortunately, while high pressure extrusion can make crisp-bread it has a limited application in the bakery sector. 

Pangbom, R.M. and Lundgren, B. (1977). Salivary secretion in response to mastication of crisp bread. J. Texture Studies 8, 463-472. 

Rye is grown mainly in the northeastern countries of Europe and in some locations in North America and Argentina.1 Rye is used mainly for human consumption and is the principal flour used in sour dough breads and in crisp bread. 

Jenkins, D.J. Reynolds, D. Slavin, B. Leeds, A.E. Jenkins, A.L. Jepson, E.M. Dietary fiber and blood lipids Treatment of hypercholesterolemia with guar crisp bread. Am J Clin Nutr 1980, 33, 575-81. 

A cross-sectional study showed that 46 of 365 workers in bakeries, a flour mill or a crisp-bread factory (13%) had positive prick tests to flour or enzymes, including a-amylase, cellulase and xylanase 57 (16%) had work-related skin or respiratory symptoms. Itching of the eyes or the skin of the face and arms occurred in 4% of those employed in bakeries and in 3% of crisp-bread factory employees (Vanhanen et al. 1996). 

Crisp bread (Knaeckebrot) and Pumpernickel are special rye breads. 

Based on the evaluation of an extensive set of available data, it is assumed that the dietary exposure of western populations to acrylamide is mainly contributed to by fried potato chips (16-30%), potato crisps (6-46%), coffee (13-39%), pastry and sweet biscuits (10-20%), bread and crisp bread (10-30%) and to a lesser extent other foods (<10%). Significant differences in contributions to the total intake of acrylamide depend on the composition of the... 

Rys Ground, dry whole lye grain Rye meal, consisting of any extraclion rate less than 100%. Rye crisp Rye crisp Rye ensp is a papular bread served with most meals in Sweden. Traditionally, rye crisp bread in Sweden is made by mixing rye meal with snow or powdered ice, then the expansion of the small air bubbles In the ice cold foam raises the dough when it is placed in the oven. 

Uses Emulsifier and dispersant for high-fat systems baking additive for crisp breads, Ilq. sour doughs coemulsifler stabilizer, flavor enhancer Improving frying chars. In margarine... 

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