rye flour
flour prepared by grinding the seed of the rye, secale cereale l., poaceae
None found
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Name: secale cereale seed flour
CAS Number: 90106-48-2 
ECHA EC Number: 290-270-3
Category: food starch and cosmetic agents
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: abrasives
bulking agents
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Ardent Mills
Dark Rye
Flavor: characteristic
The highest ash rye flour, dark rye flour has the darkest color and strongest flavor of refined rye flours. Milled from cleaned, sound, scoured rye, it's ideal for: Pan and hearth-type rye breads, rye rolls and buns.
Ardent Mills
Medium Rye
Flavor: characteristic
Similar to white rye flour but with more bran, medium rye flour offers a darker color and strong flavor for rye baked goods. Milled from cleaned, sound, scoured rye, it's ideal for: Pan and hearth-type rye breads, rye rolls and buns.
Ardent Mills
Rye Meal Pumpernickel
Flavor: characteristic
Premium-quality flour milled from cleaned, sound, scoured rye. Well suited for use in specialty applications such as pumpernickel and multigrain products.
Ardent Mills
White Rye
Flavor: characteristic
Premium-quality white rye flour milled from cleaned, sound, scoured rye. Pan and hearth-type rye breads, rye rolls and buns, and as a dusting flour.
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Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: food starch and cosmetic agents
Recommendation for rye flour usage levels up to:
 not for fragrance use.
Recommendation for rye flour flavor usage levels up to:
 not for flavor use.
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Safety References:
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
 secale cereale seed flour
Chemidplus: 0090106482
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 secale cereale seed flour
Pubchem (sid): 135301204
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Other Information:
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Potential Blenders and core components note
None Found
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 rye seed
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rye flour
 flour prepared by grinding the seed of the rye, secale cereale l., poaceae
 secale cereale seed flour
Synonyms   Articles   Notes   Search   Top
PubMed: Correlation analysis between starch properties and single nucleotide polymorphisms of waxy genes in common rye (Secale cereale L.).
PubMed: Characterization of the co-purified invertase and β-glucosidase of a multifunctional extract from Aspergillus terreus.
PubMed: Novel solid-phase extraction for epimer-specific quantitation of ergot alkaloids in rye flour and wheat germ oil.
PubMed: Microbial ecology dynamics during rye and wheat sourdough preparation.
PubMed: Rye flour enriched with arabinoxylans in rye bread making.
PubMed: Evaluation of commercial skin prick test solutions for selected occupational allergens.
PubMed: Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye.
PubMed: Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.
PubMed: Degradation and epimerization of ergot alkaloids after baking and in vitro digestion.
PubMed: Composite films of arabinoxylan and fibrous sepiolite: morphological, mechanical, and barrier properties.
PubMed: Cronobacter condimenti sp. nov., isolated from spiced meat, and Cronobacter universalis sp. nov., a species designation for Cronobacter sp. genomospecies 1, recovered from a leg infection, water and food ingredients.
PubMed: Evaluation of the mineral composition of breadstuff and frequency its consumption.
PubMed: Determination of acidic herbicides in cereals by QuEChERS extraction and LC/MS/MS.
PubMed: How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?
PubMed: Mycotoxins in foods in Lower Saxony (Germany): results of official control analyses performed in 2009.
PubMed: Impact of ecological factors on the stability of microbial associations in sourdough fermentation.
PubMed: Can rye intake decrease risk of human breast cancer?
PubMed: Distribution of ergot alkaloids and ricinoleic acid in different milling fractions.
PubMed: 210Pb and 210Po in Finnish cereals.
PubMed: [Antony's fire (gangrenous ergotism) and medieval iconography].
PubMed: Free amino acids and sugars in rye grain: implications for acrylamide formation.
PubMed: Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).
PubMed: Histomonas meleagridis (Protozoa: Trichomonadidae): analysis of growth requirements in vitro.
PubMed: Comprehensive multidetector HPSEC study on solution properties of cereal arabinoxylans in aqueous and DMSO solutions.
PubMed: Folates stability in two types of rye breads during processing and frozen storage.
PubMed: A basic tool for risk assessment: a new method for the analysis of ergot alkaloids in rye and selected rye products.
PubMed: Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
PubMed: Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
PubMed: Prediction of challenge test results by flour-specific IgE and skin prick test in symptomatic bakers.
PubMed: Ergot alkaloids in rye flour determined by solid-phase cation-exchange and high-pressure liquid chromatography with fluorescence detection.
PubMed: Ergot alkaloids: Quantitation and recognition challenges.
PubMed: Rye flour allergens: an emerging role in baker's asthma.
PubMed: Specific sensitization in wheat flour and contributing factors in traditional bakers.
PubMed: Variability in the structure of rye flour alkali-extractable arabinoxylans.
PubMed: Antioxidant contents and antioxidative properties of traditional rye breads.
PubMed: Determination of ergot alkaloids in rye and rye flour.
PubMed: Bronchial responsiveness to bakery-derived allergens is strongly dependent on specific skin sensitivity.
PubMed: Mass spectral characterization of ergot alkaloids by electrospray ionization, hydrogen/deuterium exchange, and multiple stage mass spectrometry: Usefulness of precursor ion scan experiments.
PubMed: Quantitative determination of five ergot alkaloids in rye flour by liquid chromatography-electrospray ionisation tandem mass spectrometry.
PubMed: Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
PubMed: Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
PubMed: Baker's asthma with a predominant clinical response to rye flour.
PubMed: Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads.
PubMed: Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins.
PubMed: Survival rate of preserved cultures contained in baker's vaccine.
PubMed: Concentration levels of major and trace elements in rice from Sri Lanka as determined by the k0 standardization method.
PubMed: Anti-ulcer drugs promote IgE formation toward dietary antigens in adult patients.
PubMed: [About the acting of the brotherhood of St. Anthony in Würzburg].
PubMed: Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour.
PubMed: A new method to bind allergens for the measurement of specific IgE antibodies.
PubMed: Rye flour induces a stronger early bronchial response than wheat flour in occupational asthma.
PubMed: Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.
PubMed: Acrylamide in Asian foods in Hong Kong.
PubMed: Comparison of wheat and rye flour skin prick test solutions for diagnosis of baker's asthma.
PubMed: Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis.
PubMed: Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market.
PubMed: Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men.
PubMed: Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
PubMed: Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis.
PubMed: Study of wheat breakfast rolls fortified with folic acid. The effect on folate status in women during a 3-month intervention.
PubMed: Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation.
PubMed: Phloem fortification in rye bread elevates serum enterolactone level.
PubMed: Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed: Cadmium and other metals in Swedish wheat and rye flours: longitudinal study, 1983-1997.
PubMed: Baker's asthma due to xylanase and cellulase without sensitization to alpha-amylase and only weak sensitization to flour.
PubMed: Analysis of ochratoxin A in pig kidney and rye flour using liquid chromatography tandem mass spectrometry (LC/MS/MS).
PubMed: Comparison of in-line connected diode array and electrochemical detectors in the high-performance liquid chromatographic analysis of coenzymes Q(9) and Q(10) in food materials.
PubMed: [In Process Citation].
PubMed: [The skin prick test and nasal provocation test with individually prepared flour extracts in patients with bakers' rhinitis and asthma].
PubMed: Pharmacologic effects of cocoa and rye flour extracts on isolated guinea pig trachea.
PubMed: [Vascular ergotism through inhalation of grain dust].
PubMed: Baker's asthma: still among the most frequent occupational respiratory disorders.
PubMed: [Typical food allergens for pollinosis in selected regions of Poland. Multiagent studies].
PubMed: Development of a two-site enzyme-linked immunosorbent assay for alpha-amylase from Aspergillus oryzae based on monoclonal antibodies.
PubMed: Occupational allergy to rye flour in carpenters.
PubMed: Flour protein antigens in occupational flour hypersensitivity.
PubMed: Identification and characterization of wheat grain albumin/globulin allergens.
PubMed: [Celiac disease in children on the two sides of the Sound].
PubMed: Double blind, placebo controlled food reactions do not correlate to IgE allergy in the diagnosis of staple food related gastrointestinal symptoms.
PubMed: [Alpha-amylase inhibitors and soluble dietary fiber in rye: partial purification and effect on postprandial glycemia].
PubMed: Characterization of soybean allergens causing sensitization of occupationally exposed bakers.
PubMed: Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues.
PubMed: Use of agricultural surpluses for production of biomass by marine microalgae.
PubMed: Striking differences in the incidence of childhood celiac disease between Denmark and Sweden: a plausible explanation.
PubMed: A major baker's asthma allergen from rye flour is considerably more active than its barley counterpart.
PubMed: Identification of crossreacting wheat, rye, barley and soya flour allergens using sera from individuals with wheat-induced asthma.
PubMed: [Respiratory allergies among symptomatic bakers and pastry cooks: initial results of a prevalence study].
PubMed: Kiwi fruit allergy: a new birch pollen-associated food allergy.
PubMed: [Selenium in the food products of Ural economic region].
PubMed: Effect of various commercially available enzymes in the liquid chromatographic determination with external standardization of thiamine and riboflavin in foods.
PubMed: [Significance of mycotoxins for health--present and past].
PubMed: Lead and cadmium in some cereal products on the Finnish market 1990-91.
PubMed: Purification, characterization, and mode of action of endoxylanases 1 and 2 from Fibrobacter succinogenes S85.
PubMed: Characterization of allergenic components of rye and wheat flour (Secale, Triticum vulgaris) by western blot with sera of bakers: their effects on CD23 expression.
PubMed: [Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].
PubMed: Occupational dermatitis in food handlers and bakers.
PubMed: Effect of various treatments on the nutritional value of rye or rye fractions.
PubMed: Hypersensitivity to wheat flour in bakers.
PubMed: Bias and error in the determination of common macronutrients in foods: interlaboratory trial.
PubMed: [Benzo(a)pyrene content of grain and the products of its processing].
PubMed: Antinutritional activity of a water-soluble pentosan-rich fraction from rye grain.
PubMed: [Microbiological contamination of wheat and rye flour used for baking in Szczecin bakery and confectionery plants].
PubMed: Determination of nivalenol and deoxynivalenol in cereals by electron-capture gas chromatography.
PubMed: [Detection of wheat gliadins in heated food by reversed-phase high-pressure liquid chromatography].
PubMed: [Considerations in a case of occupational bronchial asthma caused by rye flour].
PubMed: [The microflora of sourdough. XVIII. The protein degrading capabilities of lactic acid bacteria in sourdough].
PubMed: Crossed radioimmunoelectrophoretic analysis of cultivated rye (Secale cereale) pollen allergens.
PubMed: Allergen-specific histamine release from whole blood in flour-sensitive bakers.
PubMed: Interlaboratory evaluation of the AOAC method and the A-1 procedure for recovery of fecal coliforms from foods.
PubMed: Hypersensitivity to inhaled flour allergens. Comparison between cereals.
PubMed: Studies on the specificity of human IgE-antibodies to the plant proteases papain and bromelain.
PubMed: Bacteriological survey of sixty health foods.
PubMed: Immunoglobulin E specific to wheat and rye flour proteins.
PubMed: Flour allergy in bakers. I. Identification of allergenic fractions in flour and comparison of diagnostic methods.
PubMed: The protein complex of bread dough as an interacting system.
PubMed: [Effect of the process of grinding on the content of vitamin E in wheat and rye flour].
PubMed: [Fat compostion of the rye grains, sieved, break rye flour and bran].
PubMed: [Celiac disease & intolerance to gluten in wheat & rye flour].
PubMed: [Demonstration of rye flour in mixed flours and breads using trifructosan].
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