Second Edition
edited by Walter Bushuk

Technological interest in rye has grown since the publication of the first edition 25 years ago. New material and updated information has resulted is a new 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.

New to this Edition:

• 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.

Contents

1. History, World Distribution, Production, and Marketing
2. Genetics and Breeding
3. Diseases and Pests of Rye
4. Physiology of Rye
5. Morphology and Chemistry of the Rye Grain
6. Milling of Rye
7. Bread Baking and Other Food Uses Around the World
8. Animal Feed and Industrial Uses

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