It is apparent that a lot of care should be exercised in the selection, and combination of food materials. Such knowledge is very significant in the education of cooks and housekeepers. Since, they make the selection of the food for the daily needs of the household. They should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws, as previously noted. Here Rose Lidell, Food.news, reflects on rye flour, a nutrient-rich baking ingredient:
Once considered the poor man’s food, rye continues to remain in the shadows and isn’t as talked about as barley and wheat. However, this humble grain deserves a second look because it’s a nutrient-rich baking ingredient. Rye flour also offers several health benefits, such as improving your heart and digestive health!
There are three varieties of rye flour: Light, medium and dark. The difference in color is due to the amount of bran left in each kind post-processing. The darker the flour is, the more bran it contains. The bran layer of the flour contains most of rye’s nutrients. The more bran the flour has, the more nutritious it is.
Rye bread varieties to try
- Light rye bread is made from only white rye flour derived from ground rye grain endosperm or the starchy core of the rye grain.
- Dark rye bread is made from ground whole rye grains. Dark rye flour can also be made from white rye flour colored with other ingredients like cocoa powder, instant coffee or molasses.
- Marbled rye bread is made from light and dark rye dough rolled together.
- Pumpernickel bread is made from coarsely ground whole rye grains.
In America, commercially made light and dark rye bread are usually made with wheat flour. Unlike regular white and whole wheat bread, rye bread is denser and darker. The latter also has a stronger and unique sour yet earthy taste.
Did you know that rye flour contains less gluten than wheat flour? This is why rye bread is denser and doesn’t rise as high as regular wheat-based bread. Keep in mind that rye bread still contains gluten. Avoid it if you have celiac disease or gluten sensitivity.”
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Read More … Article Source: https://www.food.news/2021-02-18-rye-flour-nutrient-rich-baking-ingredient-recipes.html
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