Talk:Rye

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Content remove from RYE

Rye (scientific name - Secale cereale) is a type of grain which originated in Turkey, Europe, and Iraq. It is highly tolerant of soil acidity, and seasonal production is from November to April.

to be merged with main article as necessary. Pete 14:11, 17 Sep 2003 (UTC)

Contents 1 Color of rye bread 2 Wholegrain? 3 Carbonic Acid and rye wine? 4 Table

[edit] Color of rye bread

From the article: "Rye bread is a widely eaten food in Northern Europe. It is often colored deep brown with sugar syrup, since naturally it is gray." I don't think this is true - most of the rye breads I eat (in Finland) have no sugar and they're quite brown. It is true that some rye breads (as do other breads) have syrup, but I don't think it's for the colour. I'm removing the comment about sugar until further evidence. Hardwick 17:45, 3 July 2006 (UTC)

Perhaps the proportion of rye also influences the color? E.g. the rye breads I'm eating now is 21% rye, and is a fairly dark brown, but not as dark as some. --Singkong2005 ^talk 07:23, 22 July 2006 (UTC)

[edit] Wholegrain?

Is the standard rye which is traditionally used a wholegrain, or is it milled in a similar way to wheat when making white flour?

Burgen (commercial site) says it's a prebiotic. Burgen apparently uses wholegrain rye, though whether this is standard or just their bread is not clear.

I found a few links about health benefits. E.g. http://virtual.vtt.fi/virtual/rye/chapter9.htm - benefits of rye bran.

More nutritional info would be useful, too, if someone knows a suitable link. I did a bit of googling but didn't find anything suitable. --Singkong2005 ^talk 07:43, 22 July 2006 (UTC)

[edit] Carbonic Acid and rye wine?

Unfortunately I am not qualified to edit this part of the entry as I have no experience of adding rye to wine (in fact I've never heard of it, but my expertise is with beer not wine) - but I can raise an issue of innaccuracy, specifically the comments:

the bottles must be shaken at least once a week to ensure that the rye properly creates carbon dioxide bubbles

- this makes no sense, there are no 'bubbles' in a sealed bottle as the carbon dioxide is in solution in the liquid. Furthermore, it is the yeast that produces the CO2, not the grain - and they do this by consuming any fermentable material, regardless of its source. Agitation would probably help to ensure more thorough fermentation but I doubt a weekly shake is somehow essential. Please cite some sources;

Wines made in this manner usually contain carbonic acid

- ANY fizzy drink will contain carbonic acid, and if anyone wishes to suggest that somehow rye increases the level more than any other fermentable material they need to cite their source;

which makes the alcohol in the drink act faster than less acidic drinks such as lager beer

- again, sources are required as I am aware of no evidence to suggest that the ACID content of a drink has any effect on the 'action' of its alcohol, and even the effect of dissolved gas (bubbles) in alcoholic drinks is no more than anecdotal. More sources please.

[edit] Table

Why is there a table of the top 10 wheat producers on the article about rye? --137.99.141.92 17:30, 12 October 2007 (UTC)

Hear, Hear! - I just logged on with the same suggestion, and when I looked at the talk, here it was!

MacAuslan 16:36, 16 October 2007 (UTC)

Maybe its been copied over from the wheat article and the title was not changed?

I know I'll change it and see what happens. --Hellahulla (talk) 19:09, 24 November 2007 (UTC)