ABSTRACT
Breads baked with rye our are rich in ber and rye provides a lot of iron for the body. Rye breads taste particularly strong, slightly sour, and very spicy. The higher the rye our content, the stronger the avor. Grain products for human nutrition are full grain, our, and akes (see Table 9.1). Rye contains 73% insoluble dietary ber and the proportion of soluble bers at 27% compared to other grains is relatively high. Rye bers are benecial to health than dietary bers in many ways. They positively inuence bowel activity, metabolism, and the quantity, quality, and composition of the intestinal ora. Particular attention is paid to the ber under the lignans, mainly matairesinol and secoisolariciresinol. These are converted by using microorganisms of the intestine into the only effective diphenols enterolactone and enterodiol. Altogether rye is just healthy.
