Rye Flour
Rye flour is milled from the rye berry. The external appearance of the rye berry greatly resembles that of the wheat berry. It is somewhat darker and has a somewhat different composition. The carbohydrates of rye are nearly the same as those in wheat. Even the starch granules resemble the granules of wheat starch when observed under a microscope. They can be distinguished, however. The protein bodies of rye are somewhat different from those of wheat. The fat, ash and moisture content will run very nearly the same in rye as they do in wheat. Most of the rye flour used by bakers is a straight flour. There are mills which make a practice of milling patent rye, which is much desired by bakers who bake light-colored rye bread. If we were to make a small dough of say 50 grams of rye flour and about 25 of water and put the same under a tap of running water, kneading it in the manner mentioned above, the dough would be all washed away, and we would not obtain any gluten. If we would make a similar dough with rye flour, place it on a very fine mesh silk bolting cloth and shake the same constantly under a tap of running water, we would obtain a very small quantity of fine nuggets resembling gluten.