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Food Use - Hybrid Rye
Rye - The healthy grain!
In terms of food use, hybrid rye has a lot to offer and can be used in multiple ways, such as milling and bread products or even spirits and beer. Learn more about the key advantages for baking and food use, agronomic avantages and what end products rye can be used for. A lot of interesting downloads provide a deep dive into the world of this healthy grain.
Key advantages for baking and food use
- High dietary fibre content
- Increased satiety – stable glucose and insulin balance
- Rye grain expresses the lowest Glycemic Index (GI) values of all cereal grains
- Lower postprandial insulin response compared to wheat
- Improve bowel function – lower risk of constipation
- Long term cardiovascular health – rye based diets are linked to decreased incidence of myocardial infarction and beneficial effects in lipid metabolism
Agronomic advantages of hybrid rye
- Extreme winter hardiness and frost resistance
- Aggressive tillering capacity
- Drought tolerance – ideal for sandy soils
- Blackgrass suppression – via light reduction in the canopy
- Extends crop rotation
- Very high take-all tolerance – ideal as a second cereal
- Minimal ergot risk – via PollenPlus
