Editing Rye (section)

== Uses ==

=== Food and drink ===

Rye grain is refined into a [[flour]] high in [[gliadin]] but low in [[glutenin]] and rich in soluble fiber. [[Alkylresorcinol]]s are phenolic lipids present in high amounts in the bran layer (e.g. [[pericarp]], [[Testa (botany)|testa]] and [[aleurone]] layers) of wheat and rye (0.1–0.3% of dry weight).<ref>{{cite journal |last1=Suzuki |first1=Yoshikatsu |last2=Esumi |first2=Yasuaki |last3=Yamaguchi |first3=Isamu |date=1999 |title=Structures of 5-alkylresorcinol-related analogues in rye |journal= [[Phytochemistry (journal)|Phytochemistry]] |volume=52 |issue=2 |pages=281–289 |doi=10.1016/S0031-9422(99)00196-X|bibcode=1999PChem..52..281S }}</ref> [[Rye bread]], including [[pumpernickel]], is made using rye flour and is a widely eaten food in Northern and Eastern Europe.<ref>{{cite web |title=Graansoorten: Rugern |language=Dutch |trans-title=Grains: Rye |url=http://www.bakkerijmuseum.nl/kalwiblo/index.php?t=2&h=5&s=8#Minderwaardig |access-date=July 21, 2024 |archive-url=https://web.archive.org/web/20181113134555/http://www.bakkerijwiki.nl/index.php?t=2&h=5&s=8#Minderwaardig |archive-date=November 13, 2018 |website=Bakkerij Museum}}</ref><ref name="Prättälä-2000">{{cite journal |last1=Prättälä |first1=Ritva |last2=Helasoja |first2=Ville |last3=Mykkänen |first3=Hannu |title=The consumption of rye bread and white bread as dimensions of health lifestyles in Finland |journal=[[Public Health Nutrition]] |date=2000 |volume=4 |issue=3 |pages=813–819 |doi=10.1079/PHN2000120 |pmid=11415489 |doi-access=free}}</ref> In Scandinavia, rye is widely used to make [[crispbread]] ({{lang|sv|Knäckebröd}}); in the Middle Ages it was a [[staple food]] in the region, and it remains popular in the 21st century.<ref name="DagensNyheter-2016">{{cite news |title=Tuggmotstånd |language=sv |trans-title=Tough to chew |work=[[Dagens Nyheter]] |date=2016-05-03 |url=https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |archive-url=https://web.archive.org/web/20160503231014/https://www.dn.se/mat-dryck/reportage/tuggmotstand/ |url-status=dead |archive-date=2016-05-03  |access-date=2022-08-09 }}</ref>

Rye grain is used to make alcoholic drinks, such as [[rye whiskey]] and [[rye beer]].<ref name="PlantVillage"/> The traditional cloudy and sweet-sour low-alcohol beverage [[kvass]] is fermented from rye bread or rye flour and malt.<ref name="Hornsey-2012">{{Cite book |last=Hornsey |first=Ian Spencer |date=2012 |title=Alcohol and its Role in the Evolution of Human Society |publisher=[[Royal Society of Chemistry]] |isbn=978-1-84973-161-4 |pages=296–300}}</ref>

<gallery class=center mode=nolines widths=200 heights=180>
Oval rye pumpkin bread 2024-03-10 08.jpg|Rye bread
Naturaplan Bio Pumpernickel.png|[[Pumpernickel]]
IKEA knäckebröd.JPG|Swedish rye [[crispbread]] ({{lang|sv|Knäckebröd}})
File:Sultsina.png|[[Sultsina]], a traditional [[Karelia]]n dish made of unleavened rye dough and a [[farina (food)|farina]] filling
Old Overholt Rye Whiskey bottle and tumbler.jpg|Rye whiskey
Terrapin Brewing Co. Rye Squared Imperial Pale Ale.jpg|Rye beer
</gallery>

=== Other uses ===

Rye is a useful [[forage]] crop in cool climates; it grows vigorously and provides plentiful [[fodder]] for grazing animals, or [[green manure]] to improve the soil.<ref>{{Cite web |url=http://www.uwyo.edu/plantsciences/uwplant/forages/small-grains/rye.html |title=Forage Identification: Rye |date=September 26, 2017 |website=[[University of Wyoming]]: Department of Plant Sciences |access-date=September 26, 2017 |archive-date=August 18, 2017 |archive-url=https://web.archive.org/web/20170818200843/http://www.uwyo.edu/plantsciences/uwplant/forages/small-grains/rye.html |url-status=live}}</ref> It forms a good [[cover crop]] in winter with its rapid growth and deep roots.<ref>{{cite web |title=Winter Rye: A Reliable Cover Crop |url=https://www.uvm.edu/vtvegandberry/factsheets/winterrye.html |publisher=[[University of Vermont]] |access-date=4 May 2024}}</ref>

Rye straw is used as [[bedding (animals)|livestock bedding]], despite the risk of ergot poisoning.<ref>{{cite web |title=Use caution when using rye straw for bedding |url=https://news.ca.uky.edu/article/use-caution-when-using-rye-straw-bedding |publisher=Martin-Gatton College of Agriculture, Food and Environment |access-date=4 May 2024 |date=7 June 2016}}</ref> It is used on a small scale to make [[craft]]s such as [[corn dolly|corn dollies]].<ref>{{cite web |title=Frequently Asked Questions – Straw |url=https://www.strawcraftsmen.co.uk/faq_straw.php |website=Straw Craftsmen |access-date=4 May 2024}}</ref> More recently it has found uses as a raw material for bioconversion to products such as the sweetener [[xylitol]].<ref name="Vallejos-2017">{{cite book |last1=Vallejos |first1=María E. |last2=Area |first2=María C. |title=Food Bioconversion |chapter=Xylitol as Bioproduct From the Agro and Forest Biorefinery |publisher=Elsevier |date=2017 |isbn=978-0-12-811413-1 |doi=10.1016/b978-0-12-811413-1.00012-7 |pages=411–432}}</ref>

Rye flour is boiled with [[Iron oxide red|red iron oxide]] pigments and some additives to make traditional [[Falun red]] paint, widely used as a house paint in Sweden and other Scandinavian countries.<ref>{{Cite web |url=https://www.colouredearthpigments.co.uk/guides/swedish-red-paint-falu-rod/ |title=Swedish Red Paint – Falu Röd |access-date=March 25, 2021 |archive-date=September 25, 2020 |archive-url=https://web.archive.org/web/20200925105652/https://www.colouredearthpigments.co.uk/guides/swedish-red-paint-falu-rod/ |url-status=live}}</ref><ref>{{Cite web |title=Keittomaali |url=https://www.korjaustaito.fi/fi/korjauskortit/keittomaali |access-date=2025-02-24 |website=www.korjaustaito.fi |language=fi-FI}}</ref>

=== Production of hybrids ===

[[File:Wheat, rye, triticale montage.jpg|thumb|Grains of [[wheat]], rye, and their hybrid, [[triticale]]. Triticale is significantly larger than wheat.]]

Plant breeders, starting in the 19th century in Germany and Scotland,<ref>{{cite web |title=Triticale |url=https://dhcrop.bsmrau.net/triticale-2/ |publisher=Digital Herbarium of Crop Plants Establishment of Digital Herbarium and Herbal museum for Crop plant by Department of Crop Botany, BSMRAU |access-date=4 May 2024}}</ref> but mainly from the 1950s, worked to develop a hybrid cereal with the best qualities of wheat and rye, now called [[triticale]]. Modern triticales are [[hexaploid]] with six sets of chromosomes; they are used to produce millions of tons of cereal annually.<ref name="Faccini-2023">{{cite journal |last1=Faccini |first1=Nadia |last2=Morcia |first2=Caterina |last3=Terzi |first3=Valeria |last4=Rizza |first4=Fulvia | last5=Badeck |first5=Franz-Werner |title=Triticale in Italy |journal=[[Biology (journal)|Biology]] |volume=12 |issue=10 |date=2023-10-04 |pmid=37887018 |pmc=10603945 |doi=10.3390/biology12101308 |doi-access=free |page=1308}}</ref>

[[Varieties of rye]] hold much genetic diversity,<ref>{{cite journal |last1=Ribeiro |first1=Miguel |last2=Seabra |first2=Luís |last3=Ramos |first3=António |last4=Santos |first4=Sofia |last5=Pinto-Carnide |first5=Olinda |last6=Carvalho |first6=Carlos |last7=Igrejas |first7=Gilberto |date=April 1, 2012 |title=Polymorphism of the storage proteins in Portuguese rye (''Secale cereale'' L.) populations |journal=[[Hereditas]] |volume=149 |issue=2 |pages=72–84 |doi=10.1111/j.1601-5223.2012.02239.x |issn=1601-5223 |pmid=22568702 |doi-access=free}}</ref><ref>{{Cite journal |last1=Bauer |first1=Eva |last2=Schmutzer |first2=Thomas |last3=Barilar |first3=Ivan |last4=Mascher |first4=Martin |last5=Gundlach |first5=Heidrun |last6=Martis |first6=Mihaela M. |last7=Twardziok |first7=Sven O. |last8=Hackauf |first8=Bernd |last9=Gordillo |first9=Andres |display-authors=5 |date=2017-03-01 |title=Towards a whole-genome sequence for rye (''Secale cereale'' L.) |journal=[[The Plant Journal]] |volume=89 |issue=5 |pages=853–869 |doi=10.1111/tpj.13436 |issn=1365-313X |pmid=27888547 |doi-access=free}}</ref><ref name="Rabanus-Wallace-2021" >{{cite book |year=2021 |publisher=[[Springer Nature]] |last1=Rabanus-Wallace |first1=M. |last2=Stein |first2=Nils |pages=85–100 |isbn=978-3-030-83383-1 |title=The Rye Genome }} which cites {{cite journal |issue=4 |publisher=[[Nature Portfolio]] |year=2021 |last1=Li |first1=Guangwei |last2=Wang |first2=Lijian |last3=Yang |first3=Jianping |last4=He |first4=Hang |last5=Jin |first5=Huaibing |last6=Li |first6=Xuming |last7=Ren |first7=Tianheng |last8=Ren |first8=Zhenglong |display-authors=3 |pages=574–584 |volume=53 |journal=[[Nature Genetics]] |issn=1061-4036 |s2cid=232298036 |doi=10.1038/s41588-021-00808-z |title=A high-quality genome assembly highlights rye genomic characteristics and agronomically important genes |pmid=33737755 |pmc=8035075 }}</ref> which can be used to improve other crops such as wheat. For example, the pollination abilities of wheat can be improved by the addition of the rye chromosome 4R; this increases the size of the wheat [[anther]] and the amount of pollen.<ref>{{cite journal |last1=Nguyen |first1=Vy |last2=Fleury |first2=Delphine |last3=Timmins |first3=Andy |last4=Laga |first4=Hamid |last5=Hayden |first5=Matthew |last6=Mather |first6=Diane |last7=Okada |first7=Takashi |date=February 26, 2015 |title=Addition of rye chromosome 4R to wheat increases anther length and pollen grain number |journal=[[Theoretical and Applied Genetics]] |volume=128 |issue=5 |pages=953–964 |doi=10.1007/s00122-015-2482-4 |issn=0040-5752 |pmid=25716820 |s2cid=16421403}}</ref> The {{Vanchor|1R}} chromosome is the source of many [[crop disease resistance gene]]s.<ref name="Herrera-2017"/> Varieties such as Petkus, Insave, Amigo, and Imperial have donated 1R-originating resistance to wheat.<ref name="Herrera-2017">{{cite journal |last1=Herrera  |first1=Leonardo |last2=Gustavsson |first2=Larisa |last3=Åhman  |first3=Inger |year=2017 |issue=1 |pages=1–9 |volume=154 |publisher=[[BioMed Central]] |issn=1601-5223 |journal=[[Hereditas]] |doi=10.1186/s41065-017-0033-5 |title=A systematic review of rye (''Secale cereale'' L.) as a source of resistance to pathogens and pests in wheat (''Triticum aestivum'' L.) |pmid=28559761 |pmc=5445327 |doi-access=free}}</ref> [[AC Hazlet rye]] is a medium-sized winter rye with resistance to both [[lodging (agriculture)|lodging]] and [[shattering (agriculture)|shattering]].<ref>{{cite web |title=AC Hazlet |publisher=SeCAN |url=https://www.secan.com/en/data/files/_workspace/secan_searchvalues/R016/AC%20Hazlet%20July%202007%20Gene.pdf |accessdate=2014-11-28 |url-status=dead |archiveurl=https://web.archive.org/web/20160304080402/https://www.secan.com/en/data/files/_workspace/secan_searchvalues/R016/AC%20Hazlet%20July%202007%20Gene.pdf |archivedate=2016-03-04 }}</ref> Rye was the [[gene donor]] of ''[[Sr31 (gene)|Sr31]]'' – a [[stem rust resistance gene]] – introgressed into wheat.<ref name="Ellis-2014">{{cite journal |last1=Ellis |first1=Jeffrey G. |last2=Lagudah |first2=Evans S. |last3=Spielmeyer |first3=Wolfgang |last4=Dodds |first4=Peter N. |title=The past, present and future of breeding rust resistant wheat |journal=Frontiers in Plant Science |volume=5 |date=2014-11-24 |page=641 |pmid=25505474 |pmc=4241819 |doi=10.3389/fpls.2014.00641 |doi-access=free}}</ref>

The characteristics of ''S. cereale'' have been combined with another perennial rye, ''[[Secale montanum|S. montanum]]'', to produce ''[[Secale cereanum|S. cereanum]]'', which has the beneficial characteristics of each. The hybrid rye can be grown in harsh environments and on poor soil. It provides improved forage with digestible fiber and protein.<ref>{{cite journal |last1=Sipos |first1=Tamás |last2=Halász |first2=Erika |date=April 25, 2007 |title=The role of perennial rye (''Secale cereale'' × ''S. montanum'') in sustainable agriculture |journal=Cereal Research Communications |volume=35 |issue=2 |pages=1073–1075 |doi=10.1556/CRC.35.2007.2.227}}</ref>