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