Rye flour is sour in taste and resembles with wheat flour. Mostly it is used to make sourdough bread and rye bread. The bread made by rye flour is dark in color and has different flavors. People like its taste and may use it as an alternative of white bread. It is available in three different colors: light, medium and dark. The color of flour is dependent on the presence of bran in the flour. If much bran is removed then color will be light and color will be dark if bran is present in the flour.
Its availability is not a problem, you can find at any superstore at its specialty section. Making bakery products with it can be tricky because it has rich soluble fiber but less gluten. Absence of gluten cannot give rise to the flour. This problem can be fixed by adding some wheat flour into it that will give rise to the yeast.
Rye Flour Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 125ml
Weight 54g
Energy 198 kcal
Energy 827kj
Protein 5g
Carbohydrate 43g
Total Sugar 1g
Total Dietary Fiber 7.9g
Total Fat 1g
Saturated Fat 0.1g
Cholesterol 0mg
Calcium 11mg
Iron 1.0mg
Sodium 1mg
Potassium 126mg
Magnesium 38mg
Phosphorus 105mg
Thiamin 0.2mg
Riboflavin 0.05mg
Niacin 1.3NE
Folate 12DFE