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 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