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Grains of rye grass that have been ground into fine flour that has a slightly sweet-sour flavor. Low in gluten, it does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently without combining it with wheat flour. The wheat flour contains the protein necessary for gluten development, allowing the bread to rise. Rye flour produces a denser and darker loaf of bread. The darkness and flavor of the loaf will depend on the darkness of the rye flour and the amount of rye flour used. Just a small amount of rye flour combined with wheat flour will add a distinctive flavor to the loaf.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 367 |
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| Protein 8g |
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| Total Fat 1g |
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| Total Carbohydrates 80g |
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| Dietary Fiber 14g |
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| Sugars 1g |
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| Potassium 233mg |
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| Sodium 2mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 354 |
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| Protein 9g |
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| Total Fat 1g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 14g |
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| Sugars 1g |
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| Potassium 340mg |
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| Sodium 3mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 324 |
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| Protein 14g |
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| Total Fat 2g |
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| Total Carbohydrates 68g |
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| Dietary Fiber 22g |
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| Sugars 1g |
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| Potassium 730mg |
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| Sodium 1mg |
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| Cholesterol 0mg |
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Rye Flour term - Related Content |
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| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
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| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
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| A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor. The rye flour does not contain enough protein to ... |
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| A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste. Rye grows as tall as 8 feet, thrives in cooler climates, and grows ... |
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| Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes. Rye flakes are also used in brewing ... |
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| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
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| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
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| Crisp and salty, this crisp goes well with soups, stews and salads. |
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| A dense, but moist rye bread, with hints of orange and anise. Makes 2 loaves. |
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| A great sandwich for lunches or picnics. |
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| A simple open-face version of the Pastrami on Rye sandwich. |
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