Rye: Current state and future trends in research and applications

Abstract

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.

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

“…Comparing harvest years, there were significant differences in some parameters (ash, crude fat and crude protein content) but not for every rye variety, and no difference was found at all IDF and TDF contents. The protein, ash and TDF level of the studied rye samples were similar to those described in the literature, but their fat and SDF content were lower (Hansen et al ., 2004; Andersson et al ., 2009; Shewry et al ., 2010; Arendt et al ., 2013; Kunkulberga et al ., 2017; Németh & Tömösközi, 2021). The chemical composition of commercial rye was a good representative of the average of the three rye varieties.…”

“…Wholegrain rye in comparison with other wholegrain cereals, has higher dietary fibre content, which has a more favourable composition, as well. The most relevant fibre compounds of rye are arabinoxylans (7–12%), ß‐glucans (1–3%) and fructans (3–7%), which may have several health‐promoting effects (Nyström et al ., 2008; Oliete et al ., 2010; Shewry et al ., 2010; Arendt et al ., 2013; Deleu et al ., 2020; Németh & Tömösközi, 2021). The technological properties such as mixing, viscous and bread‐making properties are partly similar to that of wheat, therefore rye flour can be used to supplement wheat flour without deteriorating the technological and sensory properties of different products drastically (Shewry et al ., 2010; Békés & Wrigley, 2015; Aprodu & Banu, 2016; Bucsella et al ., 2016; Kunkulberga et al ., 2017).…”

Rye Flour and Rye Bran: New Perspectives for Use

“…Rye is also a rich source of arabinoxylans (AX), β-glucans, and resistant starch [16,17]. In addition, wholemeal rye flour and wheat flour are rich in alkylresorcinols and minerals such as Fe, Mn, Zn, and Cu when compared to other cereals [18]. In particular, alkylresorcinols are major phenolic compounds found in wheat and rye grains [19] and are used as biomarkers for the estimation of whole grain content in various cereal products [20].…”

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

“…Anyhow, it is generally agreed that it was not among the first cereals cultivated at the dawn of agriculture [ 9 ]. Considered a minor cereal, it is second only to wheat for the production of bread and other bakery products [ 10 ]. Its cultivation is generally restricted to cold climates and harsh environments where other cereals would struggle to thrive [ 11 ].…”