Abstract
The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.
Highlights
Rye (Secale cereale L.) is a widely grown cereal in Central, Northern and Eastern Europe.Rye grain is a good source of saccharides, proteins, fat, minerals and vitamins, mainly from group B [1]
The study revealed that falling number and amylograph test are not sufficient to determine the baking quality of currently produced rye flours
There were no significant relationships between traditional methods for assessing the properties of the starch-amylolytic complex of rye flour and the differential scanning calorimetry (DSC) test
Summary
Rye (Secale cereale L.) is a widely grown cereal in Central, Northern and Eastern Europe.Rye grain is a good source of saccharides, proteins, fat, minerals and vitamins, mainly from group B [1]. The rye flours produced in commercial mills are mainly used for the production of various assortments of wheat-rye and rye bread. Flours intended for this purpose must have the appropriate baking value, which is mostly influenced by starch, pentosans and enzymes that break down these polysaccharides, while the effect of proteins is much smaller [2]. Amylose is a linear polymer that consists of 300–1000 α-D-glucose molecules linked by α-1-4-glycosidic bonds. The amylopectin macromolecule has the same simple glucose chain as in amylose, to which every 30–40 glucose residues and side chains are attached by α-1-6-glycosidic bonds forming a three-dimensional tree structure [4,5]
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