The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes

Yippee's picture
Yippee

Brewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes

Hi, all, 

Could someone please explain what pre-gelatinization is?  How does it affect the nutritional value of the rye flakes, and the mouthfeel in a porridge?  Thanks. 

Yippee

 

http://brewingwithbriess.com./Assets/PDFs/Briess_PISB_BrewersRyeFlakes.pdf

suave's picture
suave

It means they were boiled or steamed.  As far as the nutrtional value, it's still starch, it might digest faster, but it still should provide the same amount of energy.

dabrownman's picture
dabrownman

Steaming is way easier as a process and less costly than boiling from a manufacturing point of view.  I don't think you would tell the difference in porridge because the first thing that would happen with rye flakes in porridge is that they would gelatinize.  Don't know about the nutrition but will venture a guess that there isn't much difference either.

Yippee's picture
Yippee

from the brewery.   The flaked rye looks more fragmented and smashed than Bob's rye flake.  I think this form is more desirable for making granola bars.  I hope it will turn out less chewy than Bob's.