What’s the Difference Between Light and Dark Rye Flour?
What’s the difference? It’s all in the milling! It depends on the amount of bran left in the rye flour after processing. The more bran, the darker the flour. However, more than the color changes. Darker rye will have more nutrients from the bran. It will also have a slightly harder time with gluten formation.
What’s different about baking with this flour?
Flavor: rye flours impart a distinct rich, slightly sour taste—especially when used in sourdough!
Nutrition: due to the higher amount of bran, it has more dietary fiber and amino acids than wheat flour.
Water absorption: this flour absorbs twice the amount of water of wheat flour.
Pentosans: it contains the highest levels of all cereal grains.
Texture: this flour creates a softer, moisture texture that helps with shelf life.
But do you usually bake with only rye flour?
Not normally. Many formulas call for a 50-50 blend of rye and wheat flour to help with gluten formation. Or, it’s added to help supplement flavor. In North America, rye bread typically contains about 20% rye flour in the formula (with a high percentage of wheat flour) to impart additional flavor and to add color. In Europe, it is more common to see bread loaves made from 100% rye.
In the intermediate range of the Glycemic Index (rank of 56-69).
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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