Abstract
Rye (Secale cereale) is an important food grain,
especially in Northern and Eastern Europe, where rye
bread is often used daily. Other food products made of
rye include mixed-flour breads, crisp bread, flakes,
porridge, muesli, and biscuits, as well as pasta and
other specific dishes. Rye grain is very rich in dietary
fiber, which is concentrated in the outer grain layers
but also present at rather high quantities in starchy
endosperm. Rye is traditionally used as whole-grain
bread, bringing all the grain constituents into the human
food; in addition to nutrients, it contains many phenolic
compounds such as lignans, phenolic acids, and
alkylresorcinols, as well as micronutrients (minerals and
vitamins), and sterols.
Original language | English |
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Publisher | Elsevier |
Number of pages | 280 |
ISBN (Electronic) | 978-189112781-6 |
ISBN (Print) | 978-012812288-4 |
Publication status | Published - 2016 |
MoE publication type | C2 Edited books |