Abstract
The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling properties of the starch and α-amylase activity on the quality of the rye bread. Four different varieties of Romanian ryes were milled through Bühler MCK-6188F laboratory aggregate using a modified technical scheme. Our results indicate that the specific volume of the bread is directly correlated with the percentage of soluble pentosans in water (r=0.973) and with the peak of amylographic viscosity (r=0.956). An indirect correlation was obtained between the elasticity of the crumb and α-amylase activity (r=0.962). The coarse fractions contain higher pentosans quantities while the fine ones have higher contents of starch.
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