What is the difference between rye and oats, and what is the difference between rye and whole wheat

1.RyeRye is a cultivated crop in the genus Rye of the gramineous wheat family, with strong stress resistance, mainly planted in alpine regions, barren sandy or acidic soil, Northern Europe is the main production area of rye, China's rye varieties are introduced from abroad, scattered in Yunnan, Guizhou, Inner Mongolia, Gansu, Xinjiang and other places. Rye seeds have a similar composition to wheat and are mainly used to make bread and wine, but also as fodder and pasture.

2.OatsOats do not belong to the wheat family, generally refer to the poaceae oats plant, common common oats, oriental oats, large naked oats (commonly known as wheat) and so on. Oats are found in temperate regions of the northern hemisphere and were originally field weeds for cereal crops before they were domesticated as crops about 2000 years ago.

Oats are mainly cultivated in China, mainly in Northwest China, North China, Yunnan and Guizhou.

3.The nutritional value of oats is very high, and the protein and fat content of wheat flour exceeds that of wheat flour, rice, buckwheat flour and other commonly used grains, which are common in northern China. In addition, ordinary oats can be made into oatmeal or oatmeal, and the processed oat flour is also an ingredient for making biscuits and pastries.

1. Differences in morphological characteristics.

Oats are annual herbs with well-developed roots, erect and smooth stalks, smooth leaf sheaths or slightly hairy backs, large leaf tongues, no leaf ears, and flat leaves; Rye stalks are clustered, about 100 cm high, with 5-6 nodes, densely hairy in the lower part of the inflorescence. The fruit is oblong, light brown, about 8 mm long, hairy at the apex.

2. Differences in geographical distribution.

Oats are cultivated worldwide and are found in 42 countries on five continents, but are concentrated in temperate regions of the northern hemisphere. Northeast China, North China, Northwest China, Southwest China, Guangdong, Guangxi and Central China provinces and regions are mostly cultivated.

Northern Europe and North Africa are the main producing areas of rye, such as Germany, Poland, Russia, Turkey, Egypt and other countries have a considerable planting area, and in China, rye is scattered in Yunnan, Guizhou, Inner Mongolia, Gansu, Xinjiang and other cold or arid regions.

3. The difference in the growth environment.

1) Temperature:

Oats prefer to be cool but not hardy. The northern temperate zone is suitable for oat cultivation, the seeds germinate at 2-4 years, and the seedlings can tolerate -2-4 low temperatures, making them the most cold-tolerant of wheat crops. In northern and northwestern China, winters are cold and can only be sown in spring, while in the south, they can be sown in autumn, but they must mature before the summer heat.

Rye is very cold-tolerant, the seeds are in, the seedlings can tolerate the severe cold of (-35)-(37), the suitable temperature from jointing to heading is 15-16, the filling period is 16-20, and when the temperature is higher than 25, the grain filling will be affected.

2) Moisture:

Oats are grown in alpine deserts, but the seeds need about 65% of their body weight in water when they germinate. The transpiration coefficient of oats is higher than that of barley and wheat, and the water consumption is more, and if the water is insufficient during the growth period, the grain is often not full and the yield is reduced. As a result, the rhizomes of oats tend to be about a meter long in order to absorb more water.

Rye is drought tolerant with a transpiration coefficient of 420. The seeds can germinate when they absorb water and are 56% of the weight of the seeds. Jointing and pumping require more water, and drought hinders the development of ovary and anthers, reducing seed setting rate.

3) Soil Requirements:

Oats can be harvested well under good cultivation conditions on soils of all textures, but moist soils rich in humus are best. Oats are more adaptable to acidic soils than other wheat crops, but they are not suitable for cultivation in saline-alkali soils.

Rye is not strict with soil requirements and can tolerate barren and thin land. The suitable soil pH is pH4-8.

4. The main value is different.

Oats have high value in nutrition, edible, medicinal, feed, beauty and health care, and rye is mainly used for feed and land fattening.

The differences between rye and whole wheat are: different ingredients, different colors, different uses, and different calories.

Brown whole wheat flour is low in protein and cannot make gluten, while whole wheat flour is a flour formed by grinding whole wheat grains and has a high content of mineral elements. Don't just use rye flour when choosing flour to make food, you should add an appropriate amount of rye flour to use with other flours. The result is a food with a better texture and flavor.

The ingredients are different

Whole wheat ** is directly ground into flour from wheat, which refers to a whole wheat seed, including wheat bran, germ, endosperm, etc., without deep processing. Rye is processed from triticale and needs to be stripped of the outer skin, and does not contain wheat bran.

The colors are different

Whole wheat is generally gray or grayish-brown in color, while rye is light brown or brown in color and darker in color.

Different uses

Whole wheat is often used to make baked goods such as bread, and it is also suitable for making some pastries, such as steamed buns, buns, flatbreads, etc. Rye is commonly used in brewing beer, as animal feed, and in baking.

The heat is different

Compared with rye, whole wheat has lower calories and is very suitable for people to eat.

Summary. The main differences between rye and white wheat are: 1. The core of rye is harder than white wheat, it is not easy to break, its skin is thinner than that of white wheat, rye belongs to perennial herbaceous plants, and white wye belongs to annual herbaceous plants.

2. The nutritional value of rye is higher than that of white barley, which is rich in vitamin B, protein, minerals, fiber, etc., while the nutritional value of white wheat is lower. 3. The taste of rye is rougher than that of white wheat, and it tastes harder, and the taste of white wheat is softer. 4. There are more varieties of rye than white wheat, and rye can be divided into pizza rye, black sesame wheat, carob rye, etc., while white wheat has only one variety, that is, white wheat.

5. Rye is more resistant to disease than white wheat, it can resist plant diseases, while white wheat is susceptible to plant diseases. You can refer to it.

The main differences between rye and white wheat are: 1. The core of rye is harder than white wheat, it is not easy to break, its skin is thinner than that of white wheat, rye belongs to perennial herbaceous plants, and white wye belongs to annual herbaceous plants. 2. The nutritional value of rye is higher than that of white barley, which is rich in vitamin B, protein, minerals, cellulose, etc., while the nutritional value of white wheat is lower.

3. The taste of rye is rougher than that of white wheat, and it tastes harder, and the taste of white wheat is softer. 4. There are more varieties of rye than white wheat, and rye can be divided into pizza rye, black sesame wheat, carob rye, etc., while white wheat has only one variety, that is, white wheat. 5. Rye has stronger disease resistance than white barley, and it can resist plant diseases, while white wheat is susceptible to plant diseases.

You can take a test of the sparrow, oh dear.

So Weimai 12 is white or rye.

Weimai 12 is white wheat.

Weimai 12 is a kind of rye, which is an ordinary wheat variety, also known as "Weifang rye", which is a characteristic variety of "Weifang wheat", which is characterized by deep color, large particles, strong disease resistance, and baking. Due to its strong disease resistance, Weimai 12 is commonly cultivated in the Weilu Xufang area, but it can also be used for cultivation in other areas. The grains of Weimai 12 are large, and the cooked flour has a coarse and rough texture, which is suitable for baking and making various baked goods, and the taste is more sweet.