TECHNICAL PROFILE GERMAN G RYE BREAD ermany's mills and bakeries are inconceivable without - - RYE LOAVES: TRADEMARK OF GERMAN BAKERIES by Martina Mollenhauer and Christof Schricke Dough acidification is indispensable for reasons of flavor, even with lowenzyme flours PENTOSANS MAKE BREAD BAKEABLE - Wholemeal wheat and rye bread. Photos courtesy of Mühlenchemie. 30 May 2015 / World Grain / www.World-Grain.comhttp://www.World-Grain.com