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

Abstract

The consumers interest in organic food and farmers’ search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye. The following determinations were made: the morphological and mechanical properties of grain, milling energy and the protein, starch, ash and free phenolic content of the analyzed flours, their amylograph characteristics and antioxidant potential. It was found that primitive rye has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in color compared with common rye. In primitive rye grain rupture force was determined at 68.9 N and rupture energy at 35.6 mJ. Flours made from primitive rye grain have a higher content of ash and free phenolic compounds, lower starch content and similar antioxidant potential relative to common rye flours. The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality. The primitive rye flours can be alternative ingredients for bread making and provide health advantage such as higher content of phenolic compounds. However, further research is needed to analyze variations in the properties of primitive rye grain and flour resulting from changes in environmental and climatic conditions.

Application of the response surface method (RSM) to optimize of the conditioning of primitive rye grain krzyca (Secale cereale var. multicaule) before milling

“…Rye flour extract is lower than wheat flour and usually does not exceed 64-65% for modern rye (rosentrater, eVers 2018). The main reason is the fact, that it is difficult to separate rye endosperm from the seed coat in grain with a high content of non-starch polysaccharides (WarechoWsKa et al 2019). The highest flour extract can be obtained from grain with a high proportion of starch endosperm (Gąsiorowski 1994) and the share of starch endosperm is positively correlated with a mass of 1,000 kernels (schuler et al 1995).…”

“…These studies have shown that both species have comparable baking value, while the grain of krzyca contains more protein, total free phenolic compounds, total phenolic acids, flavonoids, sterols, tocols and carotenoids than common rye (KonopKa et al 2017). A recent study of this primitive rye also showed that this grain has shorter kernels, lower thousand-kernel weight and a higher contribution of redness in surface color, while grain mechanical features during compression and specific energy of milling are intermediate between open-pollinated and hybrid rye cultivars (WarechoWsKa et al 2019).…”

“…Common rye (Secale cereale) is an economically important crop in Poland and the European Union, mainly used for the production of bread (KonopKa et al 2017, WarechoWsKa et al 2019. Rye flour contains less gluten-type proteins, while more healthy pentosans and dietary fiber (BuKsa et al 2012, BushuK 2001, Gąsiorowski 1994, szafrańska 2011, VejrazǨa et al 2012.…”

Preparation and properties of children food after weaning using camels’ milk and guadar cereal nanoparticles

“…Guadar is used in several bakery products (Arendt & Zannini, 2013). Also, it has many health benefits like regulation of blood glucose levels and the reduction of the risk of cardiovascular diseases and certain types of cancer (Jonsson et al, 2018; Koistinen et al, 2018; Warechowska et al, 2019), in addition to its sweet and acceptable taste. It could be considered as a good ingredient to include in healthy children weaning food.…”

Formation of technological properties of grain of different wheat varieties and strains depending on abiotic and biotic factors

“…Показник маси 1000 зерен залежить від геометричних характеристик: більш крупне за розмірами зерно зазвичай має більшу масу 1000 зерен [11,15]. Маса 1000 зерен корелює з крупністю зерна, його склоподібністю, щільністю, вмістом ендосперму [18] і змінюється від 36,5 до 50,2 г [19,21].…”