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OfflineAnnoA
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Preparing rye grain - TEST RESULTS
    #866271 - 09/05/02 10:55 PM (19 years, 11 months ago)

I decided to test a rye grain for the water absorbing ability.

I weigted out 3 time 100 gram rye grain.

Experiments:
1. 100 g rye were dried in the oven at 140?C for 90 minutes
2. 100 g rye were simmered in 500 ml of water for 30 minutes (rye grain put in boiling water)
3. 100 g rye were simmered in 500 ml of water for 40 minutes (rye grain put in boiling water)

Results:
1. The 100 g rye grain in the oven dried to 88 g -> 12% moisture content.
2. After 20 minutes of draining the grain weighted 190 g, nearly no exploded kernels ->(12g+90g)/190g = 54% moisture content
3. After 20 minutes of draining the grain weighted 200 g, more exploded kernels, I?d say at the limit ->(12g+100g)/200g = 56% moisture content

Conclusion:
Preparing grain by simmering it is a viable option. It shows that the amounts usually used when one mixes grain and water directly (100g grain and 100g-110g water) are similar(a little higher) as if one simmers the grain for around 40 minutes.





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Offlineblueshroomchick
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Registered: 07/02/02
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #866278 - 09/05/02 11:14 PM (19 years, 11 months ago)

Thanks Anno...I was just wondering about that, now I don't have to test it myself...


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Offlineblackout
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #866280 - 09/05/02 11:16 PM (19 years, 11 months ago)

great test! was the grain dropped into boiling water or brought to the boil from cold? i must try it out for soaking grain overnight


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OfflineAnnoA
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Re: Preparing rye grain - TEST RESULTS [Re: blackout]
    #866309 - 09/06/02 12:05 AM (19 years, 11 months ago)

>was the grain dropped into boiling water or brought to the boil from cold?
Read my post, please.


Edited by Anno (09/06/02 12:06 AM)


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Offlineblackout
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #866336 - 09/06/02 01:05 AM (19 years, 11 months ago)

sorry anno! i must be going blind from all the porn


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OfflineLilMerlin
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Re: Preparing rye grain - TEST RESULTS [Re: blackout]
    #866416 - 09/06/02 04:39 AM (19 years, 11 months ago)

For blackout:
I once let rye grain soak overnight before pressure cooking, but the exloded kernel amount was enormous, compared to the usual amount. And some germs already began developping: as I opened the closed jars, some yucky smell with a hissing sound got out of the jars! I pressure cooked them all the same, and all went well.

LilMerlin.


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Anonymous

Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #866503 - 09/06/02 06:28 AM (19 years, 11 months ago)

if i am converting your grams measurement of water into milliliters.....i think milliliters makes more sense for a liquid...and it's the unit of measurement on my measuring cups.....wouldn't i multiply by the specific gravity of water...namely 1? which would mean that 100 g of water is 100 milliliters of water? my grains have been sort of dry looking and i'm trying to fix that.. i think some of the water may be evaporating through the filter caps..

-Posted by user's cat


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Offlineblackout
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Re: Preparing rye grain - TEST RESULTS [Re: LilMerlin]
    #866586 - 09/06/02 07:29 AM (19 years, 11 months ago)

LilMerlin: that is strange i got no exploded kernels even when i left it for 2 days. i find it usually looks much drier if just soaked and pcd rather than simmered and pcd

vaporbrains: 1ml water is 1g (approx) you are correct thats the beauty of the metric system.


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InvisibleChampion des Champignons
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Registered: 07/27/00
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Re: Preparing rye grain - TEST RESULTS [Re: blackout]
    #867800 - 09/06/02 08:21 PM (19 years, 11 months ago)

>1ml water is 1g (approx) you are correct thats the beauty of the metric system.

no, 1ml water is 1g (exactly!). At standard temp. and pressure obviously;)


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OfflineLilMerlin
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Re: Preparing rye grain - TEST RESULTS [Re: blackout]
    #868005 - 09/06/02 11:10 PM (19 years, 11 months ago)

Quote:

  LilMerlin: that is strange i got no exploded kernels even when i left it for 2 days. i find it usually looks much drier if just soaked and pcd rather than simmered and pcd 



Strange indeed! Maybe it's the water content (175g rye / 230 water) or the type of rye. I heard that there were two types of rye from a French friend.

LilMerlin, in wonderment at the bewildering diversity in life :smile:


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InvisibleHippie3
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #868120 - 09/07/02 01:08 AM (19 years, 11 months ago)

Quote:

Conclusion:
Preparing grain by simmering it is a viable option.



hell, i coulda told you that,
been doing it that way quite awhile now with good success.
:cool:


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OfflineAnnoA
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Re: Preparing rye grain - TEST RESULTS [Re: Hippie3]
    #868132 - 09/07/02 02:01 AM (19 years, 11 months ago)

>hell, i coulda told you that,
>been doing it that way quite awhile now with good success.

Hehe, yeah, but a report without a conclusion is no report :wink:
 


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Anonymous

Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #868779 - 09/07/02 12:57 PM (19 years, 11 months ago)

is the rye grain you used of the organic Health Food Store variety or is it some other kind? my friend buys his from an organic food store at $1.85 a pound. barley can be had for 85 cents a pound. oat groats, millet, and other grains are also to be found.

Also, perhaps you could write a report comparing various features of oat groats, millet, birdseed, barley, etc... (i.e. water content, nutrients, growth rates, etc.)



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OfflineAnnoA
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Re: Preparing rye grain - TEST RESULTS [Re: ]
    #869535 - 09/07/02 06:04 PM (19 years, 11 months ago)

> perhaps you could write a report comparing various features of oat groats, millet, birdseed, barley, etc...

haha, I could, but i won?t, I don?t have THAT much time....


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InvisibleAlkaloids
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Registered: 11/16/98
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #874850 - 09/10/02 02:48 PM (19 years, 11 months ago)

  I just did a moisture analysis on some rye grain i bought from Fungi Perfecti about 2 years ago. Bag is double sealed (w/ interior sealed with what appears to be some kind of wax covered paper) organic rye grain. 
    100 g  dried in oven for 2 hrs @ 300 Fahrenheit (~ 149 C) massed out at 87.7 g 
Very similar results Anno.  :smile:    I am not sure why Stamets recommends an 8 hr dry, as I have noticed no statistically significant difference with most compounds between a 90 min or 120 min drying time.
  oh well... 
I think I am going to try  do a colony count for bacteria and molds once I get some extra time
    peace 


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InvisibleEffedS
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Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #1708846 - 07/12/03 05:39 PM (19 years, 1 month ago)

Thank you sir.
This is very helpful.


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Anonymous

Re: Preparing rye grain - TEST RESULTS [Re: Anno]
    #1710997 - 07/13/03 10:24 AM (19 years, 1 month ago)

- Post History Deleted Upon User's Request -


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Offline284_27
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Registered: 07/13/03
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Re: Preparing rye grain - TEST RESULTS [Re: ]
    #1711730 - 07/13/03 05:11 PM (19 years, 1 month ago)

From reading TMC, wheat is mentioned as basically the same as Rye , does that include the amount of water that you use to soak and P.C. ?


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Fly high and I will meet you there .
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Anonymous

Re: Preparing rye grain - TEST RESULTS [Re: 284_27]
    #1711740 - 07/13/03 05:15 PM (19 years, 1 month ago)

When I prepare rye grains, I always soak for 24 hours, then do a 15-30 minute simmer. Works great for the bags.


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Anonymous

Re: Preparing rye grain - TEST RESULTS [Re: 284_27]
    #1713662 - 07/14/03 10:02 AM (19 years, 1 month ago)

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