Grain Characteristics, Chemical Composition, and Functional Properties of Rye (<i>Secale cereale </i>L.) As Influenced by Genotype and Harvest Year

Hansen, H. E.; Møller, Birthe; Andersen, S. B.; Jørgensen, Johannes Ravn; Hansen, Åse

doi:10.1021/jf0307191

Cited by 83 publications

(75 citation statements)

References 19 publications

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“…In view of the low sprouting resistance of rye, evaluation of rye flour is based on amylogram data and alpha-amylase activity expressed in falling number (FN) or amylograph units (Meuser et al, 1994;Weipert, 1997;Autio et al, 1999;Hansen et al, 2004;Salmenkallio-Marttila and Hovinen, 2005). The AX component, which controls dough and volume yield, has so far been neglected.…”

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confidence: 99%

Alveoconsistograph evaluation of rheological properties of rye doughs

Callejo¹,

Bujeda²,

Rodríguez³

et al. 2009

Span. j. agric. res.

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The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.

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mentioning

confidence: 99%

Alveoconsistograph evaluation of rheological properties of rye doughs

Callejo¹,

Bujeda²,

Rodríguez³

et al. 2009

Span. j. agric. res.

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“…Rye proteins are important for rye bread-making quality and this can be attributed to significant in the content and structure of starch and proteins, which are influences by harvest year and genotype (Hansen et al, 2003(Hansen et al, , 2004Ribeiro et al, 2012). The nutritional and technological quality of grain is a complex variable related to the chemical composition of grain especially with the percentage representation of individual protein fraction which determines the direction of using grains (rye baking process, pharmaceutical use) (Chňapek et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Separation Of Rye Secalins By A-Page

Petrovičová¹,

Balážová²,

Vivodík³

et al. 2017

Agrobiodiversity for Improving Nutrition, Health and Life Quality

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The aim of our study was to evaluate the electrophoretic profiles of secalins of fifteen genotypes of rye (Secale cereale L.), which were obtained by polyacrylamide gel electrophoresis in the presence at pH 3.1 (A-PAGE). Electrophoretic separation of storage proteins was conducted according to the methodology recommended by an international organization ISTA, with some own modifications. Fractions from the preparative separation were pooled in such a way that no components from one pool were present in the others. Doc-It LS software was used to detect and to calculate variability of genotypes within individual rye species.Preparative electrophoresis at low pH allowed a simple separation of γ75k-secalins, ω-secalins and γ40k-secalins from the crude material under non-denaturing conditions. The content of γ75k-secalins varied in analyzed collection of rye from 22.86% (variety Čerkascanka tetra) to 53.93% (genotype Valtické) with an average 39.27%. The proportion of ω-secalins in our samples was in an average 39.27%. The largest percent representation of ω-secalins was proved in variety České (58.68%) and the lowest part of this subunits was detected in variety Radomske (25.83%). Our results showed that average representation of γ40k-secalins was 22.05%, with the highest content in variety Vígľašské (32.44%) overleaf with the lowest part of this fraction was detected in Valtické (8.28%). The variety of wheat Chinese spring and Marquis were used as standards. Storage proteins consist of three fractions, which are the main part of grain proteins and are used as a marker not only for genetic variability investigation, but also for characterization of genotypes. These pooled fractions could be used as starting material for single polypeptide purification. Keywords: cereals; Secale cereale; electrophoresis; A-PAGE; secalins IntroductionRye (Secale cereale L) is a traditional cereal in Central, Eastern and Northern Europe, where it is used for the production of bread and crispbread and as fodder (Hansen et al., 2003). The cereal proteins contribute to the nutritional value of the diet and they are integral and fundamental part of food components. Nutritionally, they are the good source of energy and its amino acids are essential for growth and maintenance (Horszwald et al., 2009). Functionally, they affect the physicochemical and sensory properties of various foods. Recently published data indicate that rye and rye-based products (including breads) are a good source of lignans, phytosterols and phenolic compounds that are biologically active and posses antioxidant properties (mainly they are good free-radical scavengers, reducing agents, potential complexers of prooxidant metals and quenchers of the singlet oxygen formation) (Zielinski, 2002;Michalska et al., 2007;Horszwald et al., 2009 379Genetic diversity has played a vital role in the success of crop improvement. Knowledge of genetic diversity has been successfully used for efficient germplasm management and utilization, genetic fingerprinting and genotype selection ...

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“…The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Grain quality adversely affects price and consumer acceptance of finished products (Hansen et al, 2004). Quality indices of winter rye are not stable between production years because of the inconsistency of the variables, such as initiation of the growing season, distribution of rainfall and heat units available for crop growth during corresponding phases of plant growth and development (Hansen et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The main chemical constituents of rye grain are starch and protein. The starch content is limited mainly to the endosperm, and contents between 57% and 66% of dry mater are reported in rye growing in Poland (Hansen et al, 2004), while in investigation grown in Latvia between 53% and 63% (Maļecka, Strazdiņa, 2004;Jansone, 2015 Jansone, 2015). The baking quality of rye is mainly affected by the activity of amylases measured as Hagberg falling number (hereinafter falling number).…”

Section: Introductionmentioning

confidence: 99%

“…In Latvia the minimum falling number requirement for food rye grain is 130 s (GmbH Dobeles..., 2016). A falling number that is too low results in pasty and unacceptable bread (Hansen et al, 2004). The objective of the research was to determine the rye grain quality and suitability of the most popular rye cultivars in Latvia for wholegrain flour production.…”

Section: Introductionmentioning

confidence: 99%

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Grain quality of winter rye cultivars grown in Latvia

Kunkulberga¹,

Liniņa²,

Kronberga³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Rye (Secale cereale L.) has been cultivated in Europe since ancient times and is second only to wheat among the grains most commonly used in the production of bread. Rye is traditionally consumed as wholemeal products in Baltic countries. In Latvia, rye bread is rich with traditions, and is one of the more favourite types of bread. Our objectives were to determine the grain quality and suitability of the most popular winter rye cultivars in Latvia for wholegrain flour production and bread baking. Three population winter rye cultivars 'Kaupo', 'Amilo', 'Dankowskie Amber' and three hybrid rye cultivars 'Brasetto F1', 'Su Drive F1', 'Su Mephisto F1' were obtained from research field trials (2014 / 2015, 2015 / 2016) at the Priekuli Research Centre, Institute of Agricultural Resources and Economics in Latvia and used for evaluation. Rye grain quality indices were analysed at the Latvia University of Agriculture, in Grain and Seed Research laboratory. Average data in our investigation (two years) show that cultivar, environment and cultivar × environment interaction significantly (p<0.05) affected 1000 kernel weight, volume weight, protein content, starch content and Hagberg falling number. The thousand kernel weight in hybrids cultivars grains was statistically significantly higher comparing population cultivar grains. Differences between hybrids cultivars grains volume weight, protein content, falling number comparing with population cultivar grains was not observed. The results of the current research show that the quality of all the studied cultivars meet the requirements for high-grade rye grains for food consumption and are suitable for the wholegrain flour production and bread baking.

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Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year

Cited by 83 publications

References 19 publications

Alveoconsistograph evaluation of rheological properties of rye doughs

Alveoconsistograph evaluation of rheological properties of rye doughs

Separation Of Rye Secalins By A-Page

Grain quality of winter rye cultivars grown in Latvia

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