What is rye?

Rye is a resistant cereal crop that people have cultivated for more than 4,000 years. Although it is not as popular as wheat, it is widely grown all over the world, especially in areas where wheat has difficulty in growth. The distinctive taste of this grain makes it frequent ingredients for breads, although pure rye bread is rarely made in a modern era. Of the grown worldwide, approximately one third is used for human consumption.

This grain is much more tolerant of poor growth conditions than wheat and grows in low quality, where other grains will not be. In addition, Rye is able to withstand long -term immersion in water and drought. For these reasons, it is often planted in areas where erosion control is necessary or in the fields to provide sand food to livestock and other animals. Rye is much less susceptible to diseases than wheat and other grains, even if it is contaminated with an ergot fungus, making it unusable and animals.

It resembles wheat and many other grains, grows as a crop of grass crops and produces cores. However, these nuclei are smaller and much darker than the cores of wheat and the yield of the rye AKR is much lower than that of wheat. The cores are harvested and beaten and can be distributed on flour. The grain is more difficult to harvest and beat up than some other grains, although it can be used with a conventional combined harvesting device.

Flour made of rye is often used to flavor traditional breads, especially those from Eastern Europe and Russia. Although these breads would originally be 100% rye, they are now mixed with wheat flour. Rye has a very strong taste that some people consider to be an abusive taste. Pumpernickel and other dark breads commonly integrate rye flour.

Ergot, a fungus that contacted, was about as long as the grain is grown. Especially in areas with poor soil can be an infestation of ergot devastating because it could cause a whole crop of grain nepoUsable, which represents a serious nutritional threat. Ergot is so common that many thought it was part of the plant until the 19th century, when the fungus was uniquely identified and became more understood. In a mild form, ergot poisoning can lead to a hallucinogenic experience - in a serious form it can cause death and permanent disability.

It is grown and harvested in a schedule similar to wheat, most of which were sown and harvested in the summer at the end of autumn. The crop must be harvested as soon as it is mature, because otherwise the breakage occurs, spreading the valuable core on the ground. The plant is used in various applications in addition to baking, including alcohol production, although it primarily appears to be a cover crop to prevent soilxposure and subsequent erosion.