Effects of location and year on technological quality and pentosan content in rye

Abstract

Kučerová J. (2009):Effects of location and year on technological quality and pentosan content in rye. Czech J. Food Sci., 27: 418-424.Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number.

Breeding progress, variation, and correlation of grain and quality traits in winter rye hybrid and population varieties and national on-farm progress in Germany over 26 years

“…Variation of amylogram viscosity is not as strongly influenced by year (26%) but more by genotypes (19%) as compared to amylogram temperature. Our finding that variation due to genotypes for falling number (8%) and specifically for amylogram viscosity (19%) is larger than for amylogram temperature (6%), is in agreement with results reported by Weipert (1998a) and Kucerova 2009. Weipert (1998a) explained this difference by the fact that viscosity of starch gels reflects the alpha-amylase activity which is indicated by falling number and amylogram results, and that amylogram temperature is related, moreover, with pentosan and starch quality.…”

“…Alpha amylase, as the main starch degrading enzyme, plays a key role in rye quality (Kucerova 2009). According to Weipert (1998b), starch and alpha-amylase activity are responsible for crumb elasticity of bread; pentosans influence water absorption and dough viscosity, which are functionally related to dough and bread volume.…”

“…It is a well-known fact, reported in numerous studies, that rye quality is very different from year to year (e.g., Weipert 1998a, b; Chmielewski and Koehn 2000; Hansen et al 2004; Bruemmer 2005; Kucerova 2009). The annual national total harvest share of rye with bread making quality according to the former EU intervention criterion varied between 25 and 100% during 1992–2014 with an average of 80% (Muenzing et al 2014).…”

First insights into the genotype–phenotype map of phenotypic stability in rye

“…For rye, the ideotype with respect to quality traits depends mainly on the intended end use ( Miedaner et al , 2012 ). For baking quality, high pentosan and low protein content should be combined with falling numbers passing 120 s and ideally ranging between 120 to 180 s ( Weipert et al , 1995 ; Geiger and Miedaner, 1999 ; Münzing, 2007 ; Kučerová, 2009 ). Test weight should be maximized as an indirect criterion for high starch content ( Souza et al , 2002 ; Geiger and Miedaner, 2009 ).…”

Characterisation of Several Rye Cultivars with Respect to Arabinoxylans and Extract Viscosity

“…Falling numbers are known to be closely related with the extract viscosity (Barnard, 2001;Ragaee et al, 2001;Kucerová, 2009) and were determined therefore as another quality factor of rye. Also in the present experiments the falling numbers correlated significantly with the extract viscosity (Table 2).…”