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

Abstract

Rye in combination with wheat is the major bread grain in northern Europe. Consuming rye whole grain products provides a rich source of dietary fibre as well as several bioactive compounds with potentially positive health implications. Due to limited research data concerning rye growing under different cultivation systems, there is also a lack of information on the influence of these systems on the quality properties of rye breads. The goal of the research was to compare the responses of rye to the conditions of organic and conventional management. The analysed properties included grain yield and quality, followed by the quality properties of whole grain flour, and ending with those of the end-product. Baking tests were carried out by using sourdough fermentation, and the pasting behaviours of rye flours were assessed using the Brabender Viscograph. Rye was grown on a sandy loam Albic Stagnic Luvisol (LVab-st) in a five-year crop rotation. Red clover was ploughed into the soil as green manure before rye sowing. For the organic treatment, no agrichemicals were used. For the conventional treatment, mineral fertilizers (N 83 P 30 K 75 kg ha-1 in total) and herbicides were applied. The results of this seven-year experiment showed that the grain yield by the organic treatment was 64% of that obtained by the conventional treatment. For the conventional treatment, the protein content was significantly (P < 0.05) higher than for the organic treatment. An inverse correlation (r = −0.596) was determined between protein and starch contents of rye whole grain flour. Although several differences occurred in the flour properties and fluctuations in the viscograms for the organic and conventional treatments, no significant differences in the properties of breads were established between the treatments. Consequently, the breads baked by using whole grain flour derived from organically and conventionally cultivated rye were practically of the same quality.

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

“…The protein content of wholemeal flour (9.59%) and extracted flour (5.91%) from primitive rye grain was significantly higher in comparison with the corresponding flours from open-pollinated rye and was similar to hybrid rye flours. The protein content of primitive rye flours was typical of rye flour (Konopka et al 2017b ; Järvan et al 2018 ). The total protein content of rye is generally lower in comparison with wheat (6.5–14.5% on average) (Arendt and Zannini 2013 ).…”

“…The thousand-kernel weight (TKW) of primitive rye was low (21.6 g) compared with common rye cultivars, and its bulk density was determined at 756.3 kg m −3 . The kernels weight is dependent on the growth conditions and cultivar (Järvan et al 2018 ). Primitive rye grain did not differ significantly in width (2.48 mm) from the grain of open-pollinated and hybrid cultivars, but it was characterized by smaller average kernel length (6.69 mm).…”

Comparison of the Responsibility to Extract and Purify Β -Glucan of Some Cereal Grains for Specific Method

“…showed that all purified cereal glucan appeared only one peak at the same Retention time RT of standard oat glucan which ranged between 17.429 to 17.453 min that may give somewhat an indication about the purity of the prepared cereal glucan. Also, Abd El Ghany, et al (14) identified peak of (1→3)(1→6)-β-Dglucan extracted from Pediococcus parvulus by using HPLC, had retention time at 9.044 min. The results also showed that all the purified extracted cereal -glucan have the same RT either between the tested -glucan or with standard -glucan was about 17.45 min.…”