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668 Part 5: Fruits, Vegetables, and Cerealsdecreasing the high dietary fiber content and other positive health
effects of rye, for example, by using the processing techniques
of sourdough fermentation, germination prior to use, and extru-
sion cooking (Heinio et al. 2003a), or by milling fractionation ̈
(Heini ̈o et al. 2003b).Rye in Other Food ProductsIn addition to bread, many other food products such as ginger
cake, porridge, pastries, breakfeast cereals, and pasta products
are based on rye (Kujala 2004, Poutanen 1997). Rye can also be
fermented to produce alcoholic beverages (Seibel and Weipert
2001a).Rye in FeedAlthough the majority of rye is fed to animals, rye is considered
to be of inferior quality to other feed grains. The soluble, highly
viscous rye arabinoxylans cause reductions in both the rate of di-
gestion and the retention of nutrients in the gastrointestinal tract
(Boros et al. 2002, Fengler and Marquardt 1988b). Therefore,
rye is generally used in small proportions in mixtures with other
grains. The use of enzymes (Boros and Bedford 1999, Boros
et al. 2002, He et al. 2003, Lazaro et al. 2003), however, has
recently substantially increased the proportion of rye included
in animal feed.Rye FractionationWheat is an important raw material in the industrial separation of
gluten and starch because of the abundant applications for gluten
and starch in both the food and nonfood sectors. Rye would be
an interesting alternative raw material because of the specific
properties of the rye constituents. However, in spite of the de-
velopment of some methods on the laboratory scale to separate
starch from the arabinoxylans and proteins in rye (Schierbaum
et al. 1991), no such industrial process exists for rye, presumably
because of its relatively high content of arabinoxylans with high
water-holding capacity and the inability of the rye proteins to
form gluten.Rye in Industrial UsesRye and rye products are also used in industrial applications
such as production of adhesives and glue, film coating, sludge
and oil-well drilling materials, and textiles and paper (Seibel and
Weipert 2001b).RYE AND NUTRITION
Rye products, especially when they contain whole meal rye flour,
provide considerable levels of dietary fiber, vitamins, minerals,
and phytoestrogens, all of which are considered to have posi-
tive health effects (Poutanen 1997). High rye consumption leads
to positive effects on digestion and decreased risk of heart dis-
ease, hypercholesterolemia, obesity, and non-inulin-dependent
diabetes (Hallmans et al. 2003, Smith et al. 2003). It proba-bly also protects against some hormone-dependent cancer types
(Hallmans et al. 2003, Smith et al. 2003). Liukkonen et al. (2003)
showed that many of the bioactive compounds in whole meal
rye are stable during processing and that their levels can even
be increased through suitable processing (e.g., sourdough bread
making). Rye milling, however, is accompanied by losses in
dietary fiber and other phytochemicals, since these compounds
are concentrated in the outer layers of the rye kernel (Glitso
and Bach Knudsen 1999, Liukkonen et al. 2003, Nilsson et al.
1997a). In overall nutritional value, rye has some advantages
over wheat because of the higher content of dietary fiber, vita-
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