What are the principles in cooking, preparing and storing rye and millet?

Question

Need help! What are the principles in cooking, preparing and storing rye and millet? Please state source if available! Thanks! Best Answer 10 pts!

Answer 1

Rye bread, including pumpernickel, is a widely eaten food in Northern Europe. Rye is also used to make the familiar crisp bread. Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber.

Some non-food uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy.

Rye straw is used to make corn dollies.

Rye can also be used to make homemade sparkling wine by adding sugar and a few grains of rye to the wine during the bottling process. Such sparkling wines usually have more sediment than commercial versions, and the bottles must be shaken at least once a week to ensure that the rye properly creates carbon dioxide bubbles. Wines made in this manner usually contain carbonic acid, which makes the alcohol in the drink act faster than less acidic drinks such as lager beer.



Current uses of millet
Millet sprays are often recommended as healthy treats to finicky pet birds, as they are easily eaten and (in the case of destruction-prone hookbills) easily broken.

Celiac patients can replace certain cereal grains in their diets by consuming millets in various forms including breakfast cereals.

Millets are traditionally important grains used in brewing beer in some cultures, for instance by the Tao people of Orchid Island and, along with sorghum, by various peoples in East Africa.

In Western India, millet flour (called "Bajari" in Marathi) has been commonly used with "Jowar" (Sorghum) flour for hundreds of years to make the local staple flat bread (called "Bhakri").

Millet can often be used instead of buckwheat, rice, or quinoa.


[edit] Nutrition
The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folacin, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they cannot rise for bread. When combined with wheat, though, they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat.


[edit] Preparation
The basic preparation consists in washing the millet and toasting it while moving until one notes a characteristic scent. Then add five measures of boiling water for each two measures of millet and some salt. Cook covered using low flame for 30-35 minutes.