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Rye: Production, Chemistry, and Technology, Second Edition
Rye: Production, Chemistry, and Technology, Second Edition

Production, marketing, diseases and pests, and milling are only a sample of the topics covered in this comprehensive volume on rye.

Item No. 27144

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Technological interest in rye has grown since the publication of the first edition of this outstanding monograph. The second edition that is nearly double the size of the first volume.

Rye: Production, Chemistry, and Technology, Second Edition is a must-have reference for food professionals who want to gain an understanding of this versatile grain as a basis for improving rye production and the quality and development of finished products made from rye.

Major improvements in this edition include:

  • the subjects of pests and physiology of rye are separated into two chapters to emphasize differences in the two scientific areas and the importance of each.
  • emphasis on the differences between rye milling in North America and Europe are reflected helping the milling professional learn the benefits of both systems.
  • coverage of a large variety of traditional as well as nontraditional food and nonfood applications that include rye.
  • an extensive chapter on "Genetics and Breeding" of rye covering the new developments in biotechnology and genetic engineering including disease control and new genotypes of triticale.

Rye: Production, Chemistry, and Technology, Second Edition


History, World Distribution, Production, and Marketing


Genetics and Breeding


Diseases and Pests of Rye


Physiology of Rye


Morphology and Chemistry of the Rye Grain


Milling of Rye


Bread Baking and Other Food Uses Around the World


Animal Feed and Industrial Uses

Publish Date: 2001
Format: 6" x 9" hardcover
ISBN: 978-1-891127-14-4
Pages: 239
Images: 69 black and white images
Publication Weight: 2 lbs

Edited by Walter Bushuk

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