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Additional information about organic rye flour
Rye flour from organic farming is more than a nutritious flour, with a consistency other than bread wheat flour and intense flavor
The breads made from rye flour have less gluten which makes them rise during fermentation less than breads made from wheat flour. It is for this reason that it seems "denser". Its baking flour has a dark color.
One of the characteristics that differentiates loaves from wheat bread from rye flour is amylase, it appears that rye amylase is more stable at temperatures higher than its counterpart in wheat. The structure of rye flour is composed of starch and pentoses. Its lack of gluten makes the structure of the dough does not retain carbon dioxide by fermentation.
You can also tell the difference in taste: rye flour is more bitter than it is for this reason that sometimes yields mendiante flavor spices (Russian spiced bread), use of cinnamon, etc.
Bread made with rye flour usually tastes stronger and stronger than bread made with wheat flour.
Manufacturer: El Granero
Organic Certification: CAE
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