Fermented rye flour is an industrial food product and is obtained by mechanical grinding from rye (Secale cerale L) and subsequent fermentation.

The name describes the structure of the ingredient:

• Fermented refers to the process of fermentation, which is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. In the context of food, fermentation typically involves the breakdown of carbohydrates by microorganisms like yeast or bacteria. The fermentation process is used in various culinary practices, both for its ability to preserve foods and for the unique flavors and textures it imparts.
• Rye Flour is made from rye, which is a type of grain or cereal. It is closely related to wheat and barley and is often used in bread-making. Rye flour is known for its slightly sour taste and denser texture compared to wheat flour. It contains a mix of carbohydrates, fiber, proteins, vitamins, and minerals.

When these two components are combined into "fermented rye flour," it refers to rye flour that has undergone a fermentation process. This process can change the flavor, texture, and nutritional profile of the rye flour, often making it more digestible and adding a distinct tangy flavor that is characteristic of fermented foods. Fermented rye flour is commonly used in various types of bread, especially in European cuisines, such as in traditional Scandinavian or Eastern European breads.

Raw Materials and Their Functions

Rye Flour. A product derived from grinding rye grains. It is rich in carbohydrates, fiber, and essential nutrients.

Fermenting Microorganisms. Yeasts and lactic acid bacteria used to ferment rye flour. These microorganisms convert the sugars present in the flour into alcohol, lactic acid, and other compounds, enhancing the nutritional and organoleptic properties of the flour.

Water. Used to create a suitable environment for fermentation.

Industrial Production of Fermented Rye Flour

• Preparation. Rye flour is mixed with water to create a dough.
• Inoculation. Fermenting microorganisms, such as yeasts and lactic acid bacteria, are added to the dough to start the fermentation process.
• Fermentation. The dough is left to ferment for a determined period. During this time, the microorganisms transform the sugars in the flour into alcohol, lactic acid, and other compounds.
• Fermentation Control. The fermentation is monitored to ensure it proceeds correctly and that the final product has the desired characteristics.
• Purification and Treatment. After fermentation, the fermented flour may be further treated or purified depending on the intended use.
• Quality Control and Packaging. The fermented rye flour undergoes quality checks and is then packaged for use in food products, such as bread, baked goods, and supplements.

Rye is a seedling belonging to the Poaceae family, mainly in Asia, it was imported to Europe where the largest producer is Russia, followed by Belarus and Germany.

Rich in fibers, acids and polyphenols useful to human health.

The total content of phenolic acids is among the highest compared to that of other cereals. The wheat bran contains 4,527 mg/kg and the rye 4,190 mg/kg. Avenanthramides , other phenolic compounds that have antioxidant properties, are present in good quantity. Alkenylresorcinols, also phenolic compounds, are present in rye bran with 4,108 mg/kg and in wheat with 3,225 mg/kg (1).

Rye flour studies

References___________________________________________________________________

(1) Mattila P, Pihlava JM, Hellström J. Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.    J Agric Food Chem. 2005 Oct 19;53(21):8290-5.

Abstract. The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa), and corn (Zea mays). Avenanthramides were determined in three oat products. Free phenolic acids, alk(en)ylresorcinols, and avenanthramides were extracted with methanolic acetic acid, 100% methanol, and 80% methanol, respectively, and quantified by HPLC. The contents of total phenolic acids were quantified by HPLC analysis after alkaline and acid hydrolyses. The highest contents of total phenolic acids were in brans of wheat (4527 mg/kg) and rye (4190 mg/kg) and in whole-grain flours of these grains (1342 and 1366 mg/kg, respectively). In other products, the contents varied from 111 mg/kg (white wheat bread) to 765 mg/kg (whole-grain rye bread). Common phenolic acids found in the grain products were ferulic acid (most abundant), ferulic acid dehydrodimers, sinapic acid, and p-coumaric acid. The grain products were found to contain either none or only low amounts of free phenolic acids. The content of avenanthramides in oat flakes (26-27 mg/kg) was about double that found in oat bran (13 mg/kg). The highest contents of alk(en)ylresorcinols were observed in brans of rye (4108 mg/kg) and wheat (3225 mg/kg). In addition, whole-grain rye products (rye bread, rye flour, and whole-wheat flour) contained considerable levels of alk(en)ylresorcinols (524, 927, and 759 mg/kg, respectively).