Rye is another member of the wild grass family whose cultivation stretches back into antiquity.
Rye starch is contained in the grain of the rye, Secale cereal, Linn. It consist practically of large and small grains, with but few of intermediate size; the larger ones being, on the whole, somewhat larger than the corresponding ones of wheat.
Among the grains of medium and small size, hat-shaped and bell shaped ones are to be found; these are very seldom seen in wheat starch.
Industrial production of rye starch was carried out during World War II, but as soon as the supply of wheat, maize and potato starches returned to normal production ceased.
Rye starch has been tried as a gelling and thickening agent in the food industry and also in non-food applications.
Most of the structure provided by rye flour in bread comes from the interaction of its protein with pentosans and the gelatinization of its starch. Wheat flour in added in varying amounts to compensate for the gluten deficiency on rye.
Rye starch can be substituted for potato starch. A combination of rye starch and lipids has been used in desert mixes.
Rye starch
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