rye
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(rī) 
n.
rye2 (rī)
n.
A Gypsy man.
n.
- A cereal grass (Secale cereale) widely cultivated for its grain.
- The grain of this plant, used in making flour and whiskey and for livestock feed.
- Whiskey made from the grains of this plant.
[Middle English, from Old English ryge.]
rye2 (rī)
n.
A Gypsy man.
[Romany rai, from Sanskrit rājā, king. See rajah.]
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rye grains
A cereal grain originally from Asia that is mostly used to feed cattle. The rye grain resembles a grain of wheat, while being longer and not as plump. Its sides are also slightly compressed and it is topped by a tuft of hairs. It takes on hues ranging from yellow-brown to gray-green. Once its husk is removed, it is left whole, cracked or turned into flakes or flour. Among the species of rye, several varieties are divided into winter rye and summer rye.
Rye flour is suitable for making bread, but its gluten is less elastic than the gluten in wheat and holds less moisture; rye bread does not rise very much and is more dense and compact than wheat bread. It keeps for a longer time, as it dries out more slowly.
Buying
When buying rye bread, be sure to check the list of ingredients.
Serving Ideas
Whole rye grains can be cooked and eaten as is. They should be soaked overnight in 2-3 parts water to 1 part rye, then boiled until tender. They are very nourishing. The flakes are cooked as a porridge or added to mueslis and granolas.
Coarsely ground and retaining all of its nutrients, rye flour is used in particular to make the famous pumpernickel bread of German origin, with its sour taste and heavy texture. It is also used in the preparation of crispbreads, spice breads, crepes, pâtés and muffins.
Rye grains are used in the manufacture of alcoholic drinks. They are grown and used in the same way as wheat sprouts.
Storing
At room temperature: keep rye grains and flour in an airtight container, and store it in a cool and dry place.
Nutritional Information
| dark rye flour | light rye flour | |
| water | 11% | 8.8% |
| protein | 14 g | 8.4 g |
| fat | 2.6 g | 1.4 g |
| carbohydrates | 68.8 g | 80.2 g |
| fiber | 2.4 g | 0.4 g |
| per 3.5 oz/100 g | ||
Excellent source: magnesium, potassium, zinc, phosphorus, iron, copper, folic acid and vitamin B6.
Good source: thiamine, pantothenic acid, niacin and riboflavin.
Contains: calcium.
Light rye flour
Excellent source: magnesium and thiamine.
Good source: potassium, zinc and phosphorus.
Contains: iron, vitamin B6, copper, folic acid, pantothenic acid, riboflavin and niacin.
Properties: rye is said to help prevent hypertension, arteriosclerosis and vascular afflictions. Ergot, a rye parasite, is used to relieve migraines and headaches, control bleeding and facilitate childbirth.
rye flour
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Cereal grass (Secale cereale) and its edible grain, used to make rye bread and rye whiskey, as livestock feed, and as a pasture plant. Native to South Asia, today it is grown extensively in Europe, Asia, and North America. It is planted mainly where climate and soil are relatively unfavourable for other cereals and as a winter crop where temperatures are too cold for winter wheat. Rye thrives at high altitudes and is the most winter-hardy of all small grains. It is high in carbohydrates and provides small quantities of protein, potassium, and B vitamins. Only rye and wheat have the necessary qualities to make a loaf of bread, but rye lacks the elasticity of wheat and thus is frequently blended with wheat flour. The tough fibrous straw of rye is used for animal bedding, thatching, mattresses, hats, and paper. Rye may be grown as a green manure crop.
For more information on rye, visit Britannica.com.
A winter-hardy and drought-resistant cereal plant, Secale cereale, in the grass family (Graminae). It resembles wheat, with which it intercrosses to a limited extent. Rye is propagated almost completely by cross-pollination. The inflorescence is a spike or ear (see illustration). Spikelets are arranged flatwise against a zigzag rachis; they usually have two flowers, enclosed by a lemma and palea with two adjacent glumes. The young florets contain three stamens and a pistil. The fertilized pistil develops into a naked grain, or kernel, that is easily threshed. There are several recognized species of Secale, most of which have shattering spikes and small kernels. There are both perennial and winter-annual species of rye, with winter forms being favored over spring types for production. The only commercially cultivated species is the nonshattering S. cereale. See also Cyperales; Grass crops; Wheat.
Rye spikes or ears.
Rye is more important in Europe and Asia than in the Western Hemisphere. Russia is the leading world producer, followed by Poland and Germany. Canada and Argentina produce significant amounts, and Switzerland and northwest Europe have high yields. Rye production in the United States is mostly in South Dakota, North Dakota, Minnesota, and Georgia.
Rye grain is used for animal feed, human food, and production of spirits. Ground rye is mixed with other feeds for livestock. It is often fall-sown to provide soil cover and pasturage for livestock. Egg yolks of chickens and butter from cows fed on rye have a rich yellow color. See also Distilled spirits.
Compared to other small grains, rye has a fewer number of cultivars (agricultural varieties). Short-strawed types are gaining favor. Plant and kernel characteristics of rye are variable, partly because of cross-pollination. Height may range from 4 to 6 ft (120 to 180 cm) under moderately fertile conditions. Kernel color may be amber, gray, green, blue, brown, or black.
Tetraploid forms, whose chromosome number has been doubled, are available. Tetraploid wheat and rye have been hybridized and chromosomes doubled to form Triticales, which is increasing in usage. See also Breeding (plant); Grain crops.
Rye grain is milled into flour in a manner similar to that used for wheat flour. Variations are made based on the compositional and structural differences between these grains. Rye bread production requires blending of rye flours with wheat flours to provide sufficient dough strength. Specialty varieties of rye breads are classified according to ethnic origins or as sweet or sour doughs. Sour rye breads may be developed from natural lactic fermentations or through the incorporation of cultured milk. Swedish rye crisp breads are generally prepared from whole ground meal. See also Food engineering.
Grain of Secale cereale, the predominant cereal in some parts of Europe; very hardy and withstands adverse conditions better than wheat. Rye flour is dark and the dough lacks elasticity; rye bread is usually made with sour dough rather than yeast. See also bread, rye; crispbreads; ergot; ergotism; pumpernickel.
[Sp]
A group of cereals of the genus Secale which occur in wild form in the Near East. Cultivated rye (Secale cereale) has been recognized in Anatolia from the 7th millennium bc, but it only became common in central and northern Europe from the Iron Age onwards.
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rye, cereal grain of the family Gramineae (grass family). The grain, Secale cereale, is important chiefly in Central and N Europe. It seems to have been domesticated later than wheat and other staple grains; cultivated rye is quite similar to the wild forms and no traces of it have been found among Egyptian ruins or Swiss lake dwellings. Where it grows well, wheat is preferred, but rye will produce a good crop on soil too poor or in a climate too cool to produce a good crop of wheat. The standard schwarzbrot, or pumpernickel, of Europe was formerly the major rye product. A bread of lighter color, called rye bread, is made of rye flour mixed with wheat flour. Today rye is used mostly as a stock feed (usually mixed with other grains), for hay and pasturage, for green manure, and as a cover crop. Russia leads in world production. Rye is much used as a distillers' grain in making whisky and gin. The tough straw of rye is valued for many purposes, e.g., thatching for roofs and stuffing for horse collars. Ergot is a fungus disease of rye; the fungus is poisonous and may make the rye unsafe to use. Wild rye and lyme grass are names for several grasses of the genus Elymus, some of which are occasionally planted as ornamentals or used for binding sand. Rye is classified in the division Magnoliophyta, class Liliatae, order Cyperales, family Gramineae.
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rye
IN BRIEF: n. - Hardy annual cereal grass widely cultivated in northern Europe; The seed of the cereal grass.
On a world wide basis rye is one of the grain crops that provide two thirds of the energy and half the protein of the diet.
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noun
noun, dated
A man; a gentleman. Also rye-mort,noun A lady; rye must, noun A gentleman. (1851 — 1939).
J. Curtis Anyone taking a quick look at her might think she was on the up-and-up. She would give that impression too, to anyone who heard her talk and saw her act. Though...she would have to give up that rye mort touch. (1936).
[From Romany rai gentleman.]
noun, dated
A man; a gentleman. Also rye-mort,
J. Curtis Anyone taking a quick look at her might think she was on the up-and-up. She would give that impression too, to anyone who heard her talk and saw her act. Though...she would have to give up that rye mort touch. (1936).
[From Romany rai gentleman.]
| rux, rust-bucket, rushee | |
| ryebuck, sac, sack |
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Rye is a grain that has a dozen or so varieties. Rye does contain gluten as does wheat and triticale. (Triticale is a hybrid of rye plus wheat.) By containing gluten, rye can be used effectively to make bread. However, because the amount of gluten present in rye is less than either in triticale or wheat, the dough does not raise as much as the other two. This resulting bread is denser. Rye bread is often flavored with fennel seeds. Pumpernickel bread is made using darker varieties of the grain plus the occasional addition of molasses. Rye plus wheat flour is called maslin. 'Rye' is also the alcoholic beverage made from the fermentation of rye grain plus other grains. A fungus called ergot can contaminate rye as well as some other grains causing a peculiar toxicity called ergotism. See Ergotism, Chart 396.
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The cereal plant Secale cereale, and its nutritious seed. May be infected with claviceps purpurea and cause poisoning.
- r. ergot — see rye ergot.
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categories related to 'rye'
- Grasses, Sedges, and Grasslike Plants
- flour
- Grains and Flours
- Farming and Crops - rye: main bread grain in parts of northern Europe, where wheat cannot be cultivated due to cold weather
- Spirits
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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2012) |
For other uses, see Rye (disambiguation).
| Rye | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Monocotyledons |
| (unranked): | Commelinids |
| Order: | Poales |
| Family: | Poaceae |
| Subfamily: | Pooideae |
| Tribe: | Triticeae |
| Genus: | Secale |
| Species: | S. cereale |
| Binomial name | |
| Secale cereale L. |
|
| Synonyms | |
|
Secale fragile M.Bieb. |
|
Rye (Secale cereale) is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (Hordeum) and wheat (Triticum). Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats.
Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock.
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Contents
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History
Rye is one of a number of species that grow wild in central and eastern Turkey, and adjacent areas. Domesticated rye occurs in small quantities at a number of Neolithic sites in Turkey, such as PPNB Can Hasan III, but is otherwise virtually absent from the archaeological record until the Bronze Age of central Europe, c. 1800-1500 BC.[1] It is possible that rye traveled west from Turkey as a minor admixture in wheat (possibly as a result of Vavilovian mimicry), and was only later cultivated in its own right. Although archeological evidence of this grain has been found in Roman contexts along the Rhine, Danube, and in the British Isles,[citation needed] Pliny the Elder was dismissive of rye, writing that it "is a very poor food and only serves to avert starvation" and spelt is mixed into it "to mitigate its bitter taste, and even then is most unpleasant to the stomach" (N.H. 18.40).[original research?]
Since the Middle Ages, rye has been widely cultivated in Central and Eastern Europe, and is the main bread cereal in most areas east of the French-German border and north of Hungary. In Southern Europe, it was cultivated on marginal lands.
Claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria, remain controversial. Critics point to inconsistencies in the radiocarbon dates, and identifications based solely on grain, rather than on chaff.
Agronomy
Winter rye is any breed of rye planted in the fall to provide ground cover for the winter. It actually grows during any warmer days of the winter, when sunlight temporarily brings the plant to above freezing, even while there is still general snow cover. It can be used to prevent the growth of winter-hardy weeds, and can either be harvested as a bonus crop, or tilled directly into the ground in spring to provide more organic matter for the next summer's crop. It is sometimes used in winter gardens, and is a very common nurse crop.
The flame moth, rustic shoulder-knot and turnip moth are among the species of Lepidoptera whose larvae feed on rye.
Production and consumption statistics
| Top Ten Rye Producers — 2005 (million metric ton) |
|
|---|---|
 Russia |
3.6 |
 Poland |
3.4 |
 Germany |
2.8 |
 Belarus |
1.2 |
 Ukraine |
1.1 |
 China |
0.6 |
 Canada |
0.4 |
 Turkey |
0.3 |
 United States |
0.2 |
 Austria |
0.2 |
| World Total | 13.3 |
| EU 2008 figures include Poland, Germany and Austria. |
|
| Source: FAO [2] | |
| Minerals | ||
|---|---|---|
| Ca | 33 mg | |
| Fe | 2.67 mg | |
| Mn | 121 mg | |
| P | 374 mg | |
| K | 264 mg | |
| Na | 6 mg | |
| Zn | 3.73 mg | |
| Cu | 0.450 mg | |
| Mg | 2.680 mg | |
| Se | 0.035 mg | |
Rye is grown primarily in Eastern, Central and Northern Europe. The main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia. Rye is also grown in North America (Canada and the USA), in South America (Argentina, Brazil), in Turkey, in Kazakstan and in northern China.
Production levels of rye are falling in most of the producing nations owing to falling demand.[citation needed] For instance, production of rye in Russia fell from 13.9 million tons in 1992 to just 3.4 Mt in 2005. Corresponding figures for other countries are as follows: Poland - 5.9 Mt in 1992 and 3.4 Mt in 2005; Germany - 3.3 Mt & 2.8 Mt; Belarus - 3.1 Mt & 1.2 Mt; China - 1.7 Mt & 0.6 Mt; Kazakhstan - 0.6 Mt & 0.02 Mt.
Most rye is consumed locally, and is exported only to neighboring countries, but not worldwide.
Diseases
Main article: List of rye diseases
Rye is highly susceptible to the ergot fungus. Consumption of ergot-infected rye by humans and animals results in a serious medical condition known as ergotism. Ergotism can cause both physical and mental harm, including convulsions, miscarriage, necrosis of digits, and hallucinations. Historically, damp northern countries that have depended on rye as a staple crop were subject to periodic epidemics of this condition. There have been "occurrence[s] of ergotism with periods where there were high incidents of people persecuted for being witches. Emphasis was placed on the Salem witch trials in Massachusetts in 1692, where there was a sudden rise in the number of people accused of being witches, but earlier examples were taken from Europe, as well."[3]
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Uses
Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread. Rye flour is high in gliadin but low in glutenin. It therefore has a lower gluten content than wheat flour. It also contains a higher proportion of soluble fiber. Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1-0.3 % of dry weight).[4]
Other uses of rye include rye whiskey, kvass and an alternative medicine known as rye extract. Rye straw is used to make corn dollies.
Cultivation
Rye grows well in much poorer soils than those necessary for most cereal grains. Thus, it is an especially valuable crop in regions where the soil has sand or peat. Rye plants withstand cold better than other small grains do. Rye will survive with snow cover that would otherwise result in winter-kill for winter wheat. Most farmers grow winter ryes, which are planted and begin to grow in autumn. In spring, the plants develop and produce their crop.[3] Fall planted rye shows fast growth. By late June plants reach their maximum height, of about four feet (102 cm) while spring planted wheat has only recently germinated. Vigorous growth suppresses even the most noxious weed competitors, and rye can be grown without application of herbicides.
References
- ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 75
- ^ "Major Food And Agricultural Commodities And Producers - Countries By Commodity". Fao.org. http://www.fao.org/es/ess/top/commodity.html?lang=en&item=71&year=2005. Retrieved 2010-09-17.
- ^ a b George J. Wong (1951-08-12). "Ergot of Rye: History". Botany.hawaii.edu. http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM. Retrieved 2010-09-17.
- ^ Structures of 5-alkylresorcinol-related analogues in rye. Yoshikatsu Suzuki, , Yasuaki Esumi, Isamu Yamaguchi, Phytochemistry, Volume 52, Issue 2, September 1999, Pages 281–289, doi:10.1016/S0031-9422(99)00196-X
Further reading
- Rolf Schlegel (2006). "Rye (Secale cereale L.) - a younger crop plant with bright future". In R. J. Sing and P. Jauhar. Genetic Resources, Chromosome Engineering, and Crop Improvement: Vol. II Cereals. CRC Press, Boca Raton. pp. 365–394. ISBN 0-8493-1430-5.
- Gordon Hillman (July 2001). "New evidence of Lateglacial cereal cultivation at Abu Hureyra on the Euphrates". The Holocene vol. 11 no. 4: p. 383–393. http://hol.sagepub.com/content/11/4/383.abstract.
External links
 |
Wikimedia Commons has media related to: Secale cereale |
- Rolf Schlegel: Rye cytogenetics and breeding (Secale cereale L.)"Rye cytogenetics". Rolf Schlegel. http://www.plant-breeding.privat.t-online.de/Rye_cytogenetics/rye_cytogenetics.html. Retrieved 2011-02-01.
- Rolf Schlegel: Genes, markers, and linkage data of rye (Secale cereale L.)"Rye gene map". Rolf Schlegel. http://www.rye-gene-map.de. Retrieved 2010-09-17.
- Rolf Schlegel: Current List of Wheats with Rye and Alien "Rye introgression". Rolf Schlegel. http://www.rye-gene-map.de/rye-introgression. Retrieved 2010-09-17.
- Rolf Schlegel: Plant breeding updates "Plant Breeding Updates". Rolf Schlegel. http://www.plant-breeding-update.de. Retrieved 2010-09-17.
- Growing Rye hosted by the UNT Government Documents Department
- "Secale cereale". Integrated Taxonomic Information System. http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42089. Retrieved September 22, 2002.
- Multilingual taxonomic information from the University of Melbourne
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Translations:
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Rye
Dansk (Danish)
1.
n. - [bot.] rug
idioms:
- rye bread rugbrød
- rye whisky whisky
2.
n. - sigøjner
Français (French)
1.
n. - (Agric, Culin) seigle
idioms:
- rye bread pain de seigle
- rye whisky whisky à base de seigle
2.
n. - Tzigane, Romani
Deutsch (German)
1.
n. - Roggen
idioms:
- rye bread Roggenbrot
- rye whisky Roggenwhisky
2.
n. - (Zigeunersprache) Herr
Ελληνική (Greek)
n. - (φυτολ.) σίκαλη, βρίζα, (μτφ.) ουίσκι (από σίκαλη)
adj. - από σίκαλη
idioms:
- rye bread κριθαρόψωμο, ψωμί σικάλεως
- rye whisky ουίσκι (από σίκαλη)
idioms:
- rye bread pane di segale
- rye whisky whisky di segale
Português (Portuguese)
n. - centeio (m)
idioms:
- rye bread pão de centeio
- rye whisky uísque de centeio
idioms:
- rye bread ржаной хлеб
- rye whisky ржаное виски
Español (Spanish)
1.
n. - centeno
idioms:
- rye bread pan de centeno
- rye whisky whisky de centeno
2.
n. - gitano
Svenska (Swedish)
n. - råg
adj. - råg-
中文（简体）(Chinese (Simplified))
裸麦, 黑麦, 裸麦面包, 黑面包, 裸麦威士忌酒
idioms:
- rye bread 黑面包
- rye whisky 黑麦威士忌
中文（繁體）(Chinese (Traditional))
n. - 裸麥, 黑麥, 裸麥麵包, 黑麵包, 裸麥威士忌酒
idioms:
- rye bread 黑麵包
- rye whisky 黑麥威士忌
한국어 (Korean)
1.
n. - 귀리, 호밀의 씨
2.
n. - 집시
日本語 (Japanese)
n. - ライ麦, ブレンドウイスキー, 紳士
idioms:
- rye bread ライ麦パン, 黒パン
- rye whisky ライウィスキー
العربيه (Arabic)
(الاسم) الجاودار ( نبات), سيد غجري, نوع من الشعير (صفه) جاوداري
עברית (Hebrew)
n. - שיפון, לחם שיפון, קמח שיפון, ויסקי שיפון
n. - צועני
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