Rye

Rye grain is mainly produced in Germany, Russia, and Poland; over 80% of world production comes from these countries. Rye-based foods are also most popular in these and surrounding regions. These foods include pumpernickel, rye-based crispbreads, “black bread,” and other rye breads, beer, and rye whiskey. About half of rye production is used as animal feed. Other non-food uses include fuels (bioethanol and biogas production) and building materials. The traditional dense bread “pumpernickel” is rising from its peasant origins to be fashionable as a basis for hors d’oeuvres. Many other rye breads come from rye-wheat grists, the better gluten of wheat being needed to complement the weakness of rye gluten. Rye gluten is toxic for those with celiac disease and others with intolerance to wheat gluten. The thick walls of rye aleurone and endosperm cells contribute significant dietary fiber for human nutrition, but cause difficulties for animal feeding. Rye flour has enhanced water-absorbing properties due to its greater content of non-starch polysaccharides, including -glucan, pentosans, lignin, and cellulose, plus arabinoxylans.