Answer :
Based on the information provided, the statement is **True**.
Here's why:
1. When rye flour content is above 50 percent in the dough, the rolls produced tend to have a light crumb and a thin crust. This is due to the unique characteristics of rye flour, which contribute to a lighter texture in the crumb and a thinner crust compared to wheat flour.
2. The light crumb and thin crust qualities of these doughs make them particularly suitable for rolls and small loaves. These characteristics result in a softer texture inside the roll and a thinner, crispier crust on the outside, making them ideal for smaller baked goods like rolls.
In summary, with rye flour content above 50 percent, the statement that rolls tend to have a light crumb and a thin crust, making them suitable for rolls and small loaves, is indeed true.
