Non-Sourdough Rye

According to Handbook of Food Science, Technology, And Engineering, Volume 4 rye flour contains an enzyme, α-amylase that degrades starches in the flour, but that enzyme is deactivated at 80°C (176°F). Its activity is also prevented by low pH (as in a sourdough).

So, the question is, if you heat the dry rye flour to 80°C for a few hours, how much is a non-sourdough 50% rye loaf improved?