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Food Use - Hybrid Rye

Key advantages for baking and food use:

  • High dietary fibre content
  • Increased satiety – stable glucose and insulin balance
  • Rye grain expresses the lowest Glycemic Index (GI) values of all cereal grains
  • Lower postprandial insulin response compared to wheat
  • Improve bowel function – lower risk of constipation
  • Long term cardiovascular health – rye based diets are linked to decreased incidence of myocardial infarction and beneficial effects in lipid metabolism

Example end use products from rye:

  • Milling Products: Whole grain rye, Steel cut rye, Malted rye kernels, Whole grain rye flour, Rye bread mix with sourdough, Rye bran, Rye flakes, Breakfast cereals (muesli, others)
  • Bread Products: Sourdough rye bread, Crispbread, Thin crispbread, Rolls, buns and breads containing wheat/rye-mixture
  • Other Rye Products: Rye porridge, pastries, Rye pasta, Snack products
  • Whisky production

Agronomic advantages of hybrid rye:

  • Extreme winter hardiness and frost resistance
  • Aggressive tillering capacity
  • Drought tolerance – ideal for sandy soils
  • Blackgrass suppression – via light reduction in the canopy
  • Extends crop rotation
  • Very high take-all tolerance – ideal as a second cereal
  • Minimal ergot risk – via PollenPlusģ

Download the CPM article on hybrid rye

Download Rye consumption for human nutrition

Download Rye bread in Sweden - Customer perceptions

Download the Milling and Grain 2017 article on Rye

Download the KWS UK rye development presentation

Download the Characteristics of rye varieties in respect of nutritional and pharmaceutical values

Download Rye - Healthy and trendy sucessful marketing of healthy baked goods

Download the Hybrid Rye Flyer - Food Industry Uses


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