Rye and triticale: characteristics and quality requirements.

Abstract: Rye is mainly grown where rye breads are most popular, in countries such as Poland, Germany, Russia, Belarus and Ukraine. Compared to wheat production, world rye production is much less (about 3% of wheat). Triticale, a man-made wheat-rye hybrid, is grown to a lesser extent than rye. Although traditional rye bread is made exclusively from rye flour or wholemeal, rye bread is more often made from a grist of wheat and rye flours, because of the need for wheat gluten to compensate for the weakness of rye gluten. Nevertheless, the analytical and management procedures for rye and triticale are similar to those for wheat.