Rye is crossed with hexaploid common wheat, and the hybrid is obtained by chromosome doubling. The protein content of grain is 9 ~ 1 1%, which is slightly lower than that of wheat, while the lysine content is higher than that of wheat. The Soviet Union, Poland and other countries often use rye flour to make brown bread, and use seeds to make malt pulp to brew whiskey or alcohol. China is mostly used as miscellaneous grains, and ground rye is a good concentrate feed, which can be mixed with other feed grains to improve palatability. Straw can be used as pasture, paper making, straw hat weaving, covering crops, green manure and so on.
Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A, etc. Due to different varieties and environmental conditions, the nutritional components vary greatly. Judging from the content of protein, the wheat planted in continental arid climate area is hard and transparent, with protein content as high as 14 ~ 20%, and gluten is firm and elastic, suitable for baking bread; Wheat grains born under wet conditions contain protein 8 ~ 10%, which is soft and poor in gluten. It can be seen that the influence of geographical climate on the product formation process is very important. Except for human consumption, only a small amount of flour is used to produce starch, alcohol, gluten and so on. The by-products after processing are all high-quality feed for livestock.