Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy

Abstract

Cereals are edible grains belonging to the Gramineae family. Rye, millet, barley, oats, triticale, maize, and sorghum are some grains grown in many countries. Wheat and rice are the most significant crops in the world, accounting for more than half of all cereal production.All cereals have an embryo (or germ) that holds the genetic material for a new plant and an endosperm that contains starch grains.It is genetically linked to barley and wheat (both belonging to the triticale family) (Grabiński et al., 2021). Rye, on the other hand, is tougher than barley and wheat. Compared to wheat, rye takes this into account with less than 1% of total worldwide cereal production.Worldwide 3% of the rye is produced as compared to other cereals (Sluková et al., 2021). The current global rye harvest is estimated to be around 14.8 million tons, with the majority of the crop grown in the northern half of the region, from the Nordic Sea to the Ural Mountains. Rye is exceptionally hardy in the winter and can be grown in sandy, low-fertility soils, allowing it to be grown in places where other cereal crops are not appropriate. Poland, Russian Federation, Belarus, Germany, as well as Ukraine are the top rye producers. Over

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

“…to provide a better explanation for the effect of sourdough addition on the molecular structure of bread. All sourdough bread samples showed spectra similar to those of the control bread, with four major peaks in the functional group region (4000–1200 cm −1 ) and a unique peak in the fingerprint region (1200–600 cm −1 ) (Ikram et al, 2021; Su & Sun, 2018). However, small changes were observed in the amplitude of some peaks in both the functional and fingerprint regions with the addition of sourdough to the bread formulations.…”