The Science of Bread (Part 4) - Rye Flour and Rye Bread Science

Long time, no science. Well I am back with a video about the science of rye flour and how it differs from wheat flour in it's proteins, sugar content, and enzymes. Rye is great in sourdough baking or in bread baking in general, however it's stickiness makes it challenging to work with. This video should give a better idea of why rye is the way it is, where is is most popular, and why I highly recommend you use rye flour in your baking. Also, as mentioned in the video, if you know more about the proteins in rye flour please comment below.

The chapters of this video:
00:00 Introduction
01:52 What is Rye?
02:45 Rye Flours
09:17 Characterizing Rye Flour in Scientific Detail (for bread making) - Rye proteins, rye sugars, rye enzymes
24:27 Rye Flour in Sourdough

To find the other bread science videos in this series, click here:
Part 1 (Flour, water, salt, and yeast): The Science of Bread (Part 1) - Flour...
Part 2 (The bread making process): The Science of Bread (Part 2) - The B...
Part 3 (Sourdough Bread): The Science of Bread (Part 3) - Sourd...
Part 5 (Salt-Rising Bread): The Science of Bread (Part 5) - Salt-...

My recipe blog and website: https://brock280.wixsite.com/rachelsf...

References and citations, and more details about this video are available here:
https://brock280.wixsite.com/rachelsf...

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