Grains and Flours other than wheat
There are many other types of flour that are not from the wheat plant, including rye, whole rye or pumpernickel, oatmeal, barley, cornmeal, rice, soy and buckwheat. They are used in combination with wheat flours to make yeast breads and other baked goods.
Some flours are even made from foods like nuts and potatoes wherein the food is dried and finely ground. Although they are not true flours, they are used in combination with wheat flours to enhance the flavour and texture of various baked goods.
Of all other non wheat flours, rye is the next most widely grown grain. Although rye flour contains almost the same amount of protein as wheat flour, it does not from gluten. Of the two types of proteins that from gluten, rue flour lacks enough of each to form quality gluten for bread baking. Rye flour contains starches and a gum like substance tat absorbs much more water than wheat flours, making breads dense and gummy. That is why rye breads are a lot of the time made with a % of wheat flour to provide gluten. There are many different types of rye flour. Like for wheat flour, the qualities of rye flour depend on which part of the rye kernel’s endosperm they are milled from.
Light or White rye
This is equivalent to patent rye flour milled from the innermost pat of the endosperm. It is mild in flavour and nearly whit in colour and it is frequently used in rye or sour rye breads.
Medium Rye
Medium rye is milled from the whole endosperm like straight flour. It is darker in colour and is higher in protein content than light rye
Dark rye
Dark rye is similar to clear flour in that is comes from the outermost layers of the endosperm that are closest to the bran layer. Dark rye is the darkest of the three rye flours and has the strongest rye flavour.
Whole rye Flour
Whole rye flour, also known as rye meal is made from the entire rye kernel. It is similar to whole wheat flour in that whole rye flour contains the bran, the endosperm and the germ.
Complete the following Self Test Questions to summerise this section on grains in the production of bread Titled: Lesson 5 / Rye 1
Complete the following task and record your findings. Titeld: Lesson 5 - Rye 2
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Rye bread
Rye is second to wheat as the major cereal grain used in the production of bread around the world. The botanic name for rye is Secale cereale. Rye can be grown in areas not suitable for wheat growing. Rye is grown in the cool temperate zones of the world and tolerates marginal areas. The use of rye in bread manufacture is traditionally concentrated in Central, Northern and Eastern Europe. Rye flour can be used for making a variety of bread types from dark heavy acidic breads such as pumpernickel to mixed light breads with distinct subtle flavours. Ask your instructor for additional material on rye bread. There are many rye traditions from Europe that can’t be dealt with in this unit, as space and time don’t permit it.
It is common practice for rye bread to be make up of a mixture of rye flour and wheat flour, since wheat flour contains gluten which gives rye bread a lighter texture and increased loaf volume. The process of rye production differs from the production of wheat bread but is also a planned, highly technical process.
The most important fermentation process in rye bread production utilises sourdough. The preparation of sourdough is one of the oldest biochemical processes used in the production of food.
In former times, the yeasts occurring in sourdoughs were of the utmost importance, as they were responsible for the leavening of breads in those times. Today, however, the bacteria known as lactobacillus are the more important, since they are not only technically significant but also necessary to achieve the special flavour and aroma characteristic of rye breads.
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