The properties of rye flour have a significant impact on the texture of rye and mixed rye breads. Since rye starch begins to gelatinize at low temperatures, it is easily broken down by amylases. Excessive breakdown of starch results in a moist, sticky crumb and may cause the crust to tear.

The addition of sourdough helps control this breakdown by lowering the pH and inhibiting enzyme activity. In addition to lactic acid in the sourdough, fermentation produces aromatic precursors that improve both the flavour and the texture of the crumb, ensuring a moist bread texture.

In Austria, there is a wide variety of rye and mixed rye breads, distinguished by different spices, flour types, and pre-ferments. However, due to climatic changes and the use of rye varieties low in enzymatic activity, the quality of rye flour has declined, resulting in drier. To counteract this, various pre-ferments such as bread mash, scalds, and aromatic pieces are used. These not only improve the texture but also add a malty-sweet note, which is particularly beneficial for pure rye breads. The use of old rye varieties has further expanded the diversity of breads. Scalds create a moist, sticky crumb, which is particularly appreciated by younger consumers. Additionally, the use of part-baked methods allows for efficient production and storage of bread in cool, humid environments without quality loss.

I particularly enjoy rye bread with aromatic pieces, as they add a malty sweetness to the bread and balance out the sour notes of the sourdough. These breads have a moist, juicy crumb that doesn’t clump when chewing, making the texture especially pleasant. A well-balanced acidity completes the overall experience.

Sensory evaluation is crucial for me to determine whether the desired result has been achieved. A clear structure in assessing volume, appearance, crust, texture, and flavour helps to obtain objective results. It is especially helpful to describe both the best and less favorable outcomes to make a well-founded and clear assessment.

Rye breads are found worldwide in a variety of flavours, aromas, and textures. This diversity demonstrates that there is no singular «rye bread taste,» as flavour is a matter of habit, which changes over time. I believe the «rye bread taste» has evolved in many different directions, leading to an overwhelming variety of breads. For me, bread is an art form and an expression of culture, attitude, and values.