Rye flour

The Falling Number test (cf. 15.4.1.1.1) and an amylographic assay are the most important tests to assess the baking properties of rye flour. These tests depend to a great extent on gelatinization properties of starches and the presence of a-amyl-ase. The higher the a-amylase activity, the lower the Falling Number. 

An amylograph is a rotational torsion viscometer. It measures the viscosity change of an aqueous suspension of flour as a function of temperature. The recorded curve, called an amylogram (Fig. 15.30), shows that with increasing temperature there is an initial small fall followed by a steep rise in viscosity to a maximum value. The steep rise is due to intensive starch gelatinization. 

Gelatinization Gelatinization a-Amylase maximum (peak) temperature 

The viscosity value and temperature at maximum viscosity (i. e., the temperature reflecting the end of gelatinization) are then read. 

Flour with a moisture content of 12% may be stored at 20 °C and a relative humidity of 70% for more than 6 months without significant change in baking quality. 

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Schwarz-manganerz, n. haiismannlte. -meer, n. Black Sea. -mehl, n, dark-colored flour, esp. rye flour, -ol, n. black oil, specif, a dark, pasty, boiled linseed oil, -pech, n. black pitch, common pitch, -pulver, n. black powder, ... 

Nahsen Dynamites. Contained creosote to lower the freezing point of the mixt, A typical formulation contained creosote 41.5, NG 25.0, K nitrate 18.0, rye flour 9.0, collodion cotton 1.0 Na bicarbonate 5.5%... 

Pyronome of DeTret. An inexpensive mining expl patented in Engl in 1859 contg Na nitrate 71.5, sulfur 13.5, and charcoal 15% (Refs 1 2). A subsequent Pyronome of Salle Sandoy was patented in Fr in 1881 and contd K nitrate 69 sulfur, charcoal, metallic Sb K chlorate 15% the balance being rye flour contg a small quantity of K dichromate (Ref 1)... 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

Subjects were randomly assigned to consume daily 70 g of normal dried rye bread (placebo group, = 30), rye bread in which 8% of the rye flour was substituted with phloem powder (low phloem, LP, group, = 30) or bread in which 14% of the rye flour was substituted with phloem powder (high phloem, HP, group, n = 15). Study breads used in our study were different in fiber, lignan and catechin content. The nutrient content of the phloem powder and... 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

Types of Rye Bread. The usual descriptions are logical. Rye bread is bread made solely from rye flour, rye/wheat bread contains a minimum of 50% of rye flour while wheat/rye bread contains not less than 50% wheat flour with not less than 10% of rye flour. Some recipes for San Francisco sour dough bread have a proportion of rye flour. No doubt, originally, the prospectors used what ever was available. 

Rye Starch. Rye starch gelatinises at or around the temperature at which a-amylase has its maximum activity (55-70°C). a-Amylase activity tends to be high in rye flour so steps have to be taken to minimise it. One step is to acidify the dough either by adding acid or... 

If a started culture is used the culture is activated by mixing it with rye flour and water and leaving it to stand in a warm place until the culture is fully active. The active culture is then kept going by feeding it flour and water. 

Process for Unfermented Rye Crispbread. The original Swedish way of making this product was to mix rye flour or rye meal with snow or powdered ice. The product is then aerated by the expansion of the air bubbles when the icy foam is placed in the oven. 

Process for Fermented Rye Crispbread. This process is a bulk fermentation process with a dough made from wholemeal rye flour, water, yeast and salt. This dough is fermented for 2-3 hours at 24-27°C. Then the dough is knocked back by mixing for 5-6 min followed by proving for 30 min. 

After this the dough is rolled into sheets, dusted with rye flour and cut into pieces. The pieces are then baked for 10-12 min at 216 249°C. The product is finally dried to below 1% moisture by standing the baked piece on edge in a drying tunnel for 2 3 hours at 93 104°C. 

Triticale flour has been extensively tested in Poland, a country where rye bread is traditional. The best results were obtained by using 90% triticale flour with 10% rye flour. The rye flour was made into a flour brew for 24 hours at 28-29°C. Half the triticale flour was made into a sour dough for 3 hours at 32°C followed by mixing with the rest of the ingredients plus 1.5% of salt on the flour weight. The bread was then scaled and proved for 30 min at 32°C followed by baking at 235-245°C. 

In times of war and famine bread has to be made from what ever is available. Some of the most desperate bread making was during the siege if Leningrad in World War II. The defenders were reduced to a recipe with 50% rye flour with sawdust and cotton seed added. 

Lewin Explosives. Patented in Fr in 1887, consisting of nitrated residues of cane sugar plants, either alone or mixed with NG, NC, Na nitrate, rye flour, paraffin, tar, etc. They were also known as Sandhoulites ... 

Dorfit U - AN 61, K nitrate 5, TNT 15, meal (rye flour) 4 NaCl 15% Trauzl test value 219cc permissible at chge smaller than 300g (Refs 1 2)... 

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