Rye Constituents and their Impact on Rye Processing

Verwimp, Tiny; Courtin, Christophe M.; Delcour, Jan A.

doi:10.1002/9780470277577.ch25

Cited by 5 publications

(6 citation statements)

References 110 publications

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“…It seemingly cannot form gluten in rye flour. The reason may be the difference in molecular structure of rye proteins (secalin and glutelin) compared to wheat proteins (gliadin and glutenin) (Verwimp et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…The reason may be the difference in molecular structure of rye proteins (secalin and glutelin) compared to wheat proteins (gliadin and glutenin) (Verwimp et al, 2007). Wheat flour contained 11.10% moisture, 12.71% crude protein, 79.10% crude starch, 0.51% ash (on dry basis) and 34.49% wet gluten (on mass basis).…”

Section: Chemical Composition Of Wheat and Rye Flourmentioning

confidence: 99%

“…It is generally used in bread, beer and animal feed (Kamaleldin et al, 2008;Drakos et al, 2017). However, rye is high in gliadin while low in glutenin, and has lower gluten content than wheat flour (Verwimp et al, 2007). Continuous protein network is hardly formed in rye dough (D€ oring et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure (HTHP) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRFh (HTHP‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian (LSB) made by mRFh had larger specific volume (2.26 mL g−1), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.

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Section: Resultsmentioning

confidence: 99%

Section: Chemical Composition Of Wheat and Rye Flourmentioning

confidence: 99%

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Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gao

Liu

2017

Int J of Food Sci Tech

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“…Moreover, rye (Meeus et al., 2019) and oat (Hüttner et al., 2010) prolamins and glutelins lack the ability to form a strong viscoelastic protein network that wheat gluten proteins form. As a consequence, hydrating and mixing rye flour results in poorly extensible dough (Verwimp et al., 2006; Weipert, 1997), whereas hydrating and mixing oat flour creates a cake‐like batter (Hüttner et al., 2010; Renzetti et al., 2010). Hence, the protein network in rye doughs and oat batters provides gas cells with less structural support during mixing, fermentation, and early baking than is the case in wheat dough.…”

Section: Gas Incorporation and Gas Cell (De)stabilization During Bread Productionmentioning

confidence: 99%

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Janssen

Delcour

2021

Comp Rev Food Sci Food Safe

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Proper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

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“…Compared to the control, rmness of breads was signi cantly reduced in all cases, except when PEAX was added. Verwimp et al [19] reported that a decrease in crumb rmness and an increase in speci c volume have been associated with a high amount of water-extractable AXs, while a higher share of water-unextractable AXs is responsible for an opposite e ect (i.e., increased rmness and a compact bread). is might explain the poor technological properties of the PEAX (IDF: 17.8%) in contrast to the positive crumb rmness lowering e ect of CEAX (IDF: 2.32%).…”

Section: Effect Of Differently Extracted Arabinoxylans On Buckwheat Smentioning

confidence: 99%

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Bender

Regner

D’Amico

et al. 2018

Journal of Food Quality

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e role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. erefore, the e ect of di erently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated. e results showed that the addition of AXs in uenced most of the batter and bread properties di erently, which depended on the chemical and structural properties of the AXs. All batter systems displayed a typical weak gel behavior. Enzyme-(Pentopan Mono BG-) extracted AXs (PEAXs) were able to strengthen both millet and buckwheat batter structures to a greater degree, as seen by the increase in storage modulus. Regarding bread properties, in buckwheat breads, calcium hydroxide-extracted AX (CEAX) was able to improve the speci c volume (from 1.73 to 1.93 cm 3 /g) and rmness (from 10.88 to 4.69 N) the most, compared to the control. e AXs extracted successively with water and the enzyme Pentopan Mono BG (WPEAX) produced the highest loaf volume (2.39 cm 3 /g) and one of the lowest crumb rmness values (5.51 N) but caused larger pores and a ruptured crust. In millet breads, water-extracted AXs (WEAXs) and CEAX produced lowest crumb hardness (WEAX: 6.94 N; CEAX: 8.53 N). Speci c volume was highest in breads with WEAX (2.35 cm 3 /g), but CEAX displayed a better pore structure. Overall, water-extracted AXs improved the GF bread properties to a higher extent than alkaline-extracted AXs. Only CEAX displayed a comparable e ect in some cases, and considering the fact that alkaline extraction of AX is much more e cient (much higher yield), its application compared to other AXs could be more favorable. Overall, AXs hold great potential as baking improvers for GF bread; the extent of their improvement will be de ned by their functional properties.

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Rye Constituents and their Impact on Rye Processing

Cited by 5 publications

References 110 publications

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Effect of heat treatment of rye flour on rye‐wheat steamed bread quality

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

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