One of the main characteristics of #rye is presence of small amounts of gluten, as opposed to individual varieties of wheat, which contains gluten. Because of the low content of gluten, rye flour is slightly stiffer and less loosely compared to wheat flour. For this reason, in the preparation of integral bread and pastries rolls is mostly use a mixture of wheat and rye flour, to achieve the texture of the soft dough without too much moisture.
http://www.foodforheal.com/2017/04/health-benefits-of-rye.html
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