Prediction of rye flour baking quality based on parameters of swelling curve

Stepniewska, S.; Slowik, E.; Cacak-Pietrzak, G.; Romankiewicz, D.; Szafrańska, Anna; Dziki, Dariusz

doi:10.1007/s00217-017-3014-z

Cited by 15 publications

(17 citation statements)

References 23 publications

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“…The optimal parameters of rye flour for breadmaking are determined in the following range: falling number: 125–200 s, viscosity: 400–600 AU, final starch gelatinization temperature: 63–68 °C (Beck et al 2011 ; Konopka et al 2017b ). In view of the above, the analyzed flour from primitive rye grain was characterized by high baking quality, but its maximum amylograph viscosity was lower in comparison with the remaining rye flours, which can decrease bread volume (Stępniewska et al 2018 ). The water absorption capacity of wholemeal and extracted flours from primitive rye grain was higher relative to the corresponding flours from open-pollinated rye, but lower in comparison with hybrid rye flours.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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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.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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“…Initially, a part of flour was soured in a one-stage process. SO with a yield of 250% was prepared with 350 g of each rye flour (adjusted to standard moisture of 14%), 3.5 g of starter [16], and 525 cm 3 of water (temperature in the range of 35–36 °C) to obtain a homogeneous dough with soft consistency. SO fermentation was performed for 20 h at 30 °C and 75% RH.…”

Section: Methodsmentioning

confidence: 99%

“…The crumb hardness was also determined four days after baking. The bread yield (YB), (the amount of bread obtained from 100 g of flour) was calculated according to [16].…”

Section: Methodsmentioning

confidence: 99%

“…The loaf volume was measured using the millet seed displacement method, and the specific bread volume was expressed as cm 3 /100 g of bread. The bread crumb hardness was determined using the texture analyzer Instron 1140 (Zurich, Switzerland) according to the methodology described by Stępniewska et al [16]. The moisture of crumb was determined by drying 10 g samples of bread (at 130 °C for 1.5 h).…”

Section: Methodsmentioning

confidence: 99%

“…More desirable for breadmaking is rye flour with a high total pentosans’ content, particularly with a higher percentage of water-soluble pentosans’ content [15]. The swelling curve test is used to determine the dough properties associated with PC and the activity of enzymes responsible for degradation of cell wall [16]. There are limited studies on the baking quality of rye flour.…”

Section: Introductionmentioning

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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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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Prediction of rye flour baking quality based on parameters of swelling curve

Cited by 15 publications

References 23 publications

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

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

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Rye: Current state and future trends in research and applications

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