Rye flakes are produced by rolling cleaned rye grains, which flattens them into flakes. This process retains most of the grain's original nutrients. They can be used similarly to oat flakes, making them ideal for hot breakfast cereals, baking, and even in savory dishes like soups and stews.

Rye flour is made from (Secale cerale L.) , a type of wheat or cereal. It is closely related to wheat and barley and is often used in baking. Rye flour is known for its slightly sour taste and thicker texture than wheat flour. It contains a mix of carbohydrates, fiber, protein, vitamins and minerals.

Nutritional Profile (per 100 grams):

• Calories: Approximately 320 kcal
• Protein: About 10 grams, providing a good source of plant-based protein.
• Fat: Around 1.6 grams, with a low content of saturated fat and a higher content of polyunsaturated and monounsaturated fats.
• Carbohydrates: Roughly 68 grams, mainly complex carbohydrates that are digested slowly, providing a steady release of energy.
• Fiber: High in dietary fiber, about 15 grams, beneficial for digestive health and helping to maintain a feeling of fullness.
• Minerals: Rich in minerals such as magnesium, iron, and zinc.
• Vitamins: Contains B vitamins, including niacin (B3), thiamine (B1), and riboflavin (B2), which are essential for energy metabolism.

Industrial Production Process

• Selection and Cleaning. The production of rye flakes begins with the selection of high-quality rye grains. The grains are then cleaned to remove impurities such as dust, stones, and other residues.
• Soaking. The cleaned grains are soaked in water for a determined period to soften them and prepare them for the rolling process. Soaking also facilitates subsequent cooking.
• Steam Cooking. After soaking, the rye grains are steam-cooked to make them softer and to start the starch gelatinization process, improving digestibility and flavor.
• Rolling. The steam-cooked grains are then passed through rollers to flatten them, forming flakes. The pressure applied during rolling determines the thickness of the flakes.
• Drying. The rye flakes are dried to reduce moisture content and ensure long-term preservation. Drying can be carried out in ovens or drum dryers.
• Cooling. After drying, the flakes are cooled to room temperature to stabilize the product and prevent moisture condensation.

Commercial Applications

Baking. Rye flakes can be used in baking to add texture and flavor to bread, muffins, cookies, and other baked goods. They can be incorporated into doughs or sprinkled on top of finished products for added crunchiness.

Breakfast Cereals. Rye flakes are a common ingredient in breakfast cereals, providing a hearty and nutritious option for consumers. They can be mixed with other grains and ingredients to create a variety of cereal blends.

Snack Foods. Rye flakes can be used as a base ingredient in snack bars, granola mixes, and trail mixes. Their crunchy texture and nutty flavor make them a popular choice for healthy snacks.

Cooking. Rye flakes can be cooked and served as a hot cereal similar to oatmeal. They can also be used as a savory side dish, cooked with broth or seasoning for added flavor.

Alternative Flour. Rye flakes can be ground into flour and used as an alternative to wheat flour in baking recipes. Rye flour adds a distinct flavor and denser texture to baked goods, making it suitable for bread and pastry recipes.

Rye is a seedling belonging to the Poaceae family, mainly in Asia, it was imported to Europe where the largest producer is Russia, followed by Belarus and Germany.

Rich in fibers, acids and polyphenols useful to human health. The total content of phenolic acids is among the highest compared to that of other cereals. The wheat bran contains 4,527 mg/kg and the rye 4,190 mg/kg. Avenanthramides , other phenolic compounds that have antioxidant properties, are present in good quantity. Alkenylresorcinols, also phenolic compounds, are present in rye bran with 4,108 mg/kg and in wheat with 3,225 mg/kg (1).

Rye flour studies

References___________________________________________________________________

(1) Mattila P, Pihlava JM, Hellström J. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.    J Agric Food Chem. 2005 Oct 19;53(21):8290-5.

Abstract. The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa), and corn (Zea mays). Avenanthramides were determined in three oat products. Free phenolic acids, alk(en)ylresorcinols, and avenanthramides were extracted with methanolic acetic acid, 100% methanol, and 80% methanol, respectively, and quantified by HPLC. The contents of total phenolic acids were quantified by HPLC analysis after alkaline and acid hydrolyses. The highest contents of total phenolic acids were in brans of wheat (4527 mg/kg) and rye (4190 mg/kg) and in whole-grain flours of these grains (1342 and 1366 mg/kg, respectively). In other products, the contents varied from 111 mg/kg (white wheat bread) to 765 mg/kg (whole-grain rye bread). Common phenolic acids found in the grain products were ferulic acid (most abundant), ferulic acid dehydrodimers, sinapic acid, and p-coumaric acid. The grain products were found to contain either none or only low amounts of free phenolic acids. The content of avenanthramides in oat flakes (26-27 mg/kg) was about double that found in oat bran (13 mg/kg). The highest contents of alk(en)ylresorcinols were observed in brans of rye (4108 mg/kg) and wheat (3225 mg/kg). In addition, whole-grain rye products (rye bread, rye flour, and whole-wheat flour) contained considerable levels of alk(en)ylresorcinols (524, 927, and 759 mg/kg, respectively).