Special features in production
Rye bread becomes bakeable only through acidification using sourdough , as rye flour contains starch-degrading amylases . Without acidification, the enzymes would break down so much starch that no dough structure and therefore no crumb could be formed. Another reason for the poor baking quality compared to wheat flour is the fact that no glue can form in the dough , although gliadin and glutenin (as in wheat) are also present in rye flour . The reason for this are the pentosans , which are present in large quantities in rye and prevent the formation of glue.
- Berliner Landbrot, Germany
- Fries roggebrood, Netherlands
- Pumpernickel , Germany
- Rhöner country bread, Germany
- Ruisreikäleipä , Finland
- Black bread, Germany
- Valais rye bread , Switzerland
- German food book, guidelines for bread and biscuits (PDF; 42 kB). Part II.3; Retrieved August 4, 2010.