In kvass …local or private custom, although rye bread fermented with malt is the base. Mint is frequently added for flavouring, or sometimes fruit, such as apples or raspberries. Read More
production
In cereal processing: Rye The popularity of true rye bread is decreasing, and a similar bread, retaining some of the original characteristics, is now made from a rye and wheat blend. The protein of European rye tends to be low and does not yield gluten in the same way as does wheat. Rye… Read More
In baking: Rye bread Bread made from crushed or ground whole rye kernels, without any wheat flour, such as pumpernickel, is dark, tough, and coarse-textured. Rye flour with the bran removed, when mixed with wheat flour, allows production of a bread with better texture and colour. In… Read More
rye cereal
In bread: Types of bread …it is made chiefly from rye. Lighter rye loaves, with wheat flour added, are popular in the United States. Read More
In rye …rye flour is often called black bread. The lighter-coloured rye breads popular in Europe and the United States contain admixtures of wheat or other flours in addition to rye. Pumpernickel, a dark brown bread made wholly from unsifted rye flour, was a staple food in central and eastern Europe for… Read More
