Rye production

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. 

When reviewing the grain and nut product table, it should be noted that many of the products may have been prepared with milk, eggs, margarine, butter, or oils (or cooked in oil). However, the composition of these products is dominated by a grain. As a result, these products do not accurately represent what is specifically in a given pure com, oat, wheat, or rye product. Furthermore, all of the food products listed were commercially produced or prepared unless they are marked as homemade. 

Comparison of various oat fractions showed the following potency of TAC pearlings (2.89-8.58 TE/g) > flour (1.00-3.54 TE/g) > trichome (1.74 TE/g) = bran (1.02-1.62 TE/g) (H7). The antioxidant activity of rye extracts was significantly correlated with their total content of monomeric and dimeric hydroxycin-namates. These data suggest that rye products may be a source of dietary phenolic antioxidants that may have potential health effects (A13, E3). 

Simmonds DH, Campbell WP. In Bushuk W, ed. Rye Production, Chemistry, and Technology. St. Paul, Minnesota American Association of Cereal Chemists 1976 63. 

Other grains such as rice, rye, barley, buckwheat, and oat products also contribute small amounts of zinc to the food supply. Among these grains, rice has comparatively high usage which has increased 64 percent between 1970 and 1981. However, because of the relatively low concentration of zinc In rice and the relatively low use of barley, buckwheat, oat and rye products, these grains have had little effect on the zinc level of the food supply. 

In a Finnish study, 21,930 male smokers (aged 50 to 69 years) were followed for 6.1 years. Reduced risk of CHD death was associated with increased intake of rye products. Rimm et al. examined the association between cereal intake and risk for myocardial infarction (MI) in 43,757 U.S. health professionals, aged 40 to 75 years. Cereal fiber was most strongly associated with redueed risk for MI with a 0.71 decrease in risk for each 10 g increase in cereal fiber intake. 

Jenkins, D.J.A., et al.. Low glycemic response to traditionally processed wheat and rye products bulgur and pumpernickel bread. Am. J. Clin. Nutr. 43, 516, 1986. 

Miiller C, Kemmlein S, Klaffke H, Krauthause W, PreiB-Weigert A, Wittkowski R (2009) A basic tool for risk assessment a new method for the analysis of ergot alkaloids in rye and selected rye products. Mol Nutr Food Res 53 500-507... 

Franzmann C, Wachter J, Dittmer N, Humpf HU (2010) Ricinoleic acid as a marker for ergot impurities in rye and rye products. J Agric Food Chem 58 4223-4229... 

Brose, E., Becker, G., Bouchain, W. Chemische Back-triebmittel. Chemische Fabrik Budenheim, Rudolf A. Oethker, Budenheim, 1996 Bushuk, W. (Ed.) Rye Production, chemistry, and technology. American Association of Cereal Chemists St. Paul, Minn. 1976 Biiskens, H. Die Backschule - Fachkunde fUr Bhcker. 

Rye production in the United States has steadily declined since World War I. Annually, about 245 thousand metric tons are harvested from about 373,000 acres, with an average yield of 27.1 bu per acre. The U.S. wheat crop averages 36.7 bu per acre 2,069 kg/ha). The leading rye-producing states, by rank, are South Dakota, Georgia, Minnesota, North Dakota, Nebraska, South Carolina, Michigan, Wisconsin, and North Carolina. ... 

NUTRITIONAL VALUE. Food Composition Table F-21 gives the nutrient compositions of rye grain and rye products. 

---