Bread rye flour

Flour is the most important product of grain processing. Consumer characteristics of flour depend on its chemical composition, which in turn depends on the composition of the grain from which the flour is obtained. Most of all, rye flour contains carbon (starch, mono-and disaccharides, pentosans, cellulose) and proteins, which depend on the properties of the dough and the quality of bread. Rye flour proteins differ in composition and properties from wheat proteins. About half of rye proteins are soluble in water or in salt solutions. Rye flour proteins have a greater nutritional value than wheat (they contain many essential amino acids), but their technological properties are much lower.