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In bakeries, you often see a type of bread called rye bread
So, what is rye flour?
Rye is a grain with a strong taste.
Therefore, the rye bread purchased in the store is at least supported by a large amount of wheat flour
Among the carbohydrates in rye flour is a substance called pentosan, which is sticky
In addition, the malt and bran of rye are also high in amylase, which breaks down starch and makes bread stickier
If you want to add a sufficient amount of rye flour and want to operate more conveniently, you can choose the method of low temperature fermentation
As for semolina flour, it is ground from whole rye grains and is the darkest of all rye flours
This is why, sometimes people buy rye flour and find that the color is different, some are light in color, and some are dark in color
In addition, the difference between rye flour and wheat flour is that if general flour is not used for a long time, as long as it is kept in a cool and dry place, there is almost no problem
(Xu Qingling)
"China Food News" (May 30, 2022 Edition 05)
