Throughout the history of mankind, rye bread has been one of the most important and main foodstuffs; everyone has consumed it: from simple farmers to wealthy people. It is bread made from rye flour that most fully satisfies the body's nutritional needs, while it is easily digested, remaining as useful as possible, making it one of the best types of bread.
Rye is much more resistant to frost than wheat, and this is what made it so widespread among our ancestors. Only in the second half of the 20th century it was replaced by more obedient wheat in cooking, and after that people got used to the fact that bread should be exclusively wheat. Now, thanks to the efforts of breeders, rye has been replaced by the same frost-resistant wheat, from which baking is now mainly made.
Varieties of rye flour
Rye flour is divided into 3 main types: seeded, wallpaper, peeled. They differ from each other by the degree of grinding, as well as the concentration of bran in the finished product. You can easily determine the bran content by appearance: the smaller the bran, the brighter it is. Regardless of the variety, it is mainly used for baking bread and other unsweetened pastries. Varieties are divided into:
This type does not contain bran, has a very fine grinding, and is very suitable for creating baked goods that have a uniform texture. But, unfortunately, this is one of the least useful varieties, since due to very fine grinding and lengthy processing, very few useful substances are stored in it.
It is very similar to the previous one, it also has no impurities and bran, has a pleasant aroma and cream color, pastries from it contain a minimum amount of calories. It contains quite a few dietary fibers, but, nevertheless, their concentration is higher than in wheat flour.
The yield after grinding is approximately 90%. It is very nutritious, but contains a minimal amount of gluten, which is why this variety is very important for baking mixed with wheat flour. Baking from such flour will be very useful, tasty and nutritious.
This type has the roughest type of grinding, grains that have not been cleaned are used for it, as a result, all 100% of the grain turns into flour. It is in this variety that the maximum concentration of bran is contained, and it is also recommended to mix it with wheat to create baked goods. Despite the obviously coarse grinding, it is this type that is the most useful. For comparison, it contains three times more useful substances than in premium wheat flour, a high concentration of fiber and vitamins. Such rye flour has a pronounced dark gray color, as well as pastries from it.
It is this variety that is suitable in order to help the body cope with constipation, reduce blood cholesterol and improve the condition of blood vessels, avoiding atherosclerosis. Despite the fact that baking from this variety is rather rough, it is the presence of fiber and particulate matter that helps to normalize the functioning of the gastrointestinal tract.
The composition of rye flour
The lysine contained in flour is necessary for our body in order to ensure a normal metabolism. Rye flour itself is considered one of the world's best source of complex carbohydrates.
Its composition includes many minerals and elements that our body needs to maintain normal activity. In particular, these are:
- calcium needed for teeth and bones;
- potassium, which supports the normal state of the nervous system;
- magnesium and iron, whose task is to maintain a normal system for creating new blood cells;
- phosphorus, which is necessary for mental activity, supports bones and cartilage.
|Calorie content||298 kcal|
|Alimentary fiber||12.4 g|
|Polyunsaturated Fatty Acids||1 g|
|Saturated Fatty Acids||0.2 g|
|IN 1||0.35 mg|
|PP (NE)||2.8 mg|
All these substances are found not only in rye flour, but also in products from it, like B vitamins and vitamin E. The vitamin B1 contained in it is designed to maintain a normal metabolism and improves the state of the nervous system. Vitamin B2 is indispensable for the normal functioning of the reproductive system, a good state of the thyroid gland, and vitamin B9 is responsible for the renewal of cells and the creation of new blood cells, which prevents anemia.
In addition, rye flour contains much more protein and a higher concentration of vitamins than the wheat counterpart. But, despite this, it is still not very popular due to the time-consuming process of creating beautiful and tasty pastries.
The benefits of rye flour
Rye, like the flour obtained from it, can very well be used not only for culinary, but also for medicinal purposes. The substances contained in it help to remove toxins, toxins and metal salts from the body, thereby improving the human condition and helping the body fight many diseases. With regular use, rye flour stimulates the immune system, increases the body's ability to resist the disease, normalizes the hormonal system and improves the quality of antibody production.
One of the clear advantages of rye flour is the fact that if you choose whole grains, the dough made from it can rise when using ordinary yeast, without yeast. In addition, unrefined flour gives a very special taste to pastries, while it has a very low calorie content and is ideal for a healthy diet. A wide range of essential amino acids, that is, such amino acids that our body cannot produce and must receive from the outside, makes rye flour products an ideal candidate for inclusion in the menu of diabetics.
Due to its absorbent function, rye flour, entering the intestine, is able to clean its walls and helps the body remove excess substances. As a result, the condition of the intestine improves, immunity increases.
Baking rye flour will be very useful for those people who live in areas where there is little sunlight. In addition, it is very useful for those suffering from anemia or those people whose metabolism is clearly impaired. However, if you suffer from high acidity of the stomach or from an ulcer, it is better to avoid eating rye flour products.
Harm and contraindications
Be sure to use rye flour products to consider that it can stimulate gas formation in the intestines. So, if for some reason the body is prone to flatulence, such people should avoid eating rye flour on an ongoing basis. In addition, it is not recommended to include it in the diet of people who have recently undergone surgery. Refuse it also during exacerbation of chronic diseases of the gastrointestinal tract or with gluten intolerance.
Dough made only from rye flour will not be as elastic as its wheat counterpart. This is due to the fact that it cannot form gluten, unlike wheat. But it contains enzymes, whose task is the breakdown of starch. It is this substance that determines what kind of baking ultimately turns out and what the finished dough will be.
A wide range of pastries is prepared from it, starting from ordinary bread and ending with pancakes or gingerbread cookies. For a very long time, our ancestors used rye flour to create Russian kvass, making sourdough on rye flour. Its low calorie content and high concentration of nutrients make it an indispensable dietary product.
Rye flour, in comparison with wheat, has a darker color, respectively, rye products will be darker. Baking from rye flour has one significant advantage: it is stored much longer than wheat. True, it has one unpleasant feature: it contains very little gluten, and it depends on it how magnificent the baking will be, the elastic and beautiful dough. Thus, rye flour usually produces products that do not have beautiful porosity and softness. To fix this, baking is usually made from a mixture of rye and wheat, then a useful product is obtained, while it is beautiful and soft.
Like any other bulk product, it must be stored in a tightly closed container in a dark and cool room. In no case should it be placed next to spices or other products that have a strong smell, since it has the ability to absorb odors very quickly.