Rye

Poutanen, Kaisa; Katina, Kati; Heiniö, Raija-Liisa

doi:10.1002/9781118792001.ch4

Cited by 15 publications

(17 citation statements)

References 66 publications

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“…The rye flour samples significantly varied with regard to α-amylase activity and starch properties, such as FN, APV, and FT (Table 1). These parameters provide information on the starch susceptibility to enzyme degradation and ability of starch for gelatinization and swelling [1,4]. The FN changed from 160 s (RF6) to 278 s (RF3).…”

Section: Resultsmentioning

confidence: 99%

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Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Stepniewska

Hassoon

Szafrańska

et al. 2019

Foods

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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

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Section: Resultsmentioning

confidence: 99%

“…Rye ( Secale cereale L.) is a traditional raw material used for the production of bread in Northern and Eastern Europe. Poland, next to Russia, Germany, Ukraine, and Belarus, is a major producer of rye grain [1]. Starch and pentosans are very important components of rye flour.…”

Section: Introductionmentioning

confidence: 99%

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Stepniewska

Hassoon

Szafrańska

et al. 2019

Foods

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“…Wheat is the most utilized cereal for human consumption as compared to rye and barley. Clinical studies have shown that barley and rye play a significant role in reducing the risk of cardiovascular disease (CVD), lower postprandial body glycemic index, improve insulin responses in diabetics, lower serum cholesterol level, protect against obesity, and safeguard against the hormone-related risk of colon cancers ( 1 , 2 ). The U.S. Food and Drug Administration (FDA) has declared barley as a functional food while the European Food Safety Authority (EFSA) has approved the health claim of rye for maintaining bowel function ( 3 ).…”

Section: Introductionmentioning

confidence: 99%

“…In barley, about 68% is used for feed purposes, 24% for distillery and brewing industries, 6% for human food, and the remaining 2% for other purposes like bio-fuel generation ( 6 ). Similarly, in rye, about 42% is used for livestock feed, 31% for human food mainly as rye bread or other processed products, and 27% for other purposes ( 2 ). The primary reason for the disparity in the usage of these cereals for human consumption is apparently due to the remarkable visco-elastic nature of wheat dough.…”

Section: Introductionmentioning

confidence: 99%

Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals

et al. 2021

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Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.

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“…Although rye is now cultivated worldwide, in terms of total production it is a minor cereal. The distribution of rye production differs from that of wheat, due to its demand for cooler growth temperatures and large differences in regional preferences for rye-based products (Poutanen et al, 2014;Wrigley and Bushuk, 2017). Europe provides more than 85% of the world's rye production (12.8 million tons, 2019), including the leading rye producing countries: Germany, Poland, Russia, Denmark, and Belarus.…”

Section: Introductionmentioning

confidence: 99%

Rye: Current state and future trends in research and applications

Németh

Tömösközi

2021

AAlim

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After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade. The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

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Rye

Cited by 15 publications

References 66 publications

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals

Rye: Current state and future trends in research and applications

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