Grain quality of winter rye cultivars grown in Latvia

Abstract

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.

The productivity, quality and bread-making properties of organically and conventionally grown winter rye

“…When the protein content for the organic treatment was decreasing (as compared to the conventional treatment), the starch content was increasing. A strong negative relationship (r = −0.981) between protein and starch content in grains of most popular rye cultivars has also been demonstrated by Kunkulberga et al (2017).…”

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

“…Comparing harvest years, there were significant differences in some parameters (ash, crude fat and crude protein content) but not for every rye variety, and no difference was found at all IDF and TDF contents. The protein, ash and TDF level of the studied rye samples were similar to those described in the literature, but their fat and SDF content were lower (Hansen et al ., 2004; Andersson et al ., 2009; Shewry et al ., 2010; Arendt et al ., 2013; Kunkulberga et al ., 2017; Németh & Tömösközi, 2021). The chemical composition of commercial rye was a good representative of the average of the three rye varieties.…”

“…The most relevant fibre compounds of rye are arabinoxylans (7–12%), ß‐glucans (1–3%) and fructans (3–7%), which may have several health‐promoting effects (Nyström et al ., 2008; Oliete et al ., 2010; Shewry et al ., 2010; Arendt et al ., 2013; Deleu et al ., 2020; Németh & Tömösközi, 2021). The technological properties such as mixing, viscous and bread‐making properties are partly similar to that of wheat, therefore rye flour can be used to supplement wheat flour without deteriorating the technological and sensory properties of different products drastically (Shewry et al ., 2010; Békés & Wrigley, 2015; Aprodu & Banu, 2016; Bucsella et al ., 2016; Kunkulberga et al ., 2017).…”

“…;Andersson et al, 2009;Shewry et al, 2010; Arendt et al, 2013;Kunkulberga et al, 2017; N emeth & T€ om€ osk€ ozi, 2021). The chemical composition of commercial rye was a good representative of the average of the three rye varieties.…”

Rye: Current state and future trends in research and applications

“…Protein content of rye can vary in a wide range (8-15%) depending mainly on growth conditions (Ku cerov a, 2009;Sapirstein and Bushuk, 2016;Laidig et al, 2017). However, the higher influence of genotype compared to environmental effect has been also reported (Hansen et al, 2004;Kunkulberga et al, 2017). Albumins are the main proteins of rye, accounting for 29-40% of the total protein content.…”