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

Małgorzata Warechowska,Agnieszka Nawrocka,Antoni Miś,Józef Warechowski,Marta Skrajda-Brdak,Józef Tyburski,Ewa Siemianowska

doi:10.1007/s13197-019-03827-1

Abstract

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.

Highlights

Sustainable production and consumption plays a very important role in the food industry
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
The results of the amylograph test revealed that primitive rye flours were characterized by high baking quality

Summary

Introduction

Sustainable production and consumption plays a very important role in the food industry. The growing demand for food leads to agricultural intensification and increased use of chemicals (crop protection agents, fertilizers) which exert negative effects on the environment. The popularity of organic food is on the rise due to growing levels of consumer awareness about the environmental impacts of agricultural production. Consumers are becoming increasingly health-conscious and seek organic foods that deliver health benefits (Dias et al 2015). Rye is a traditional crop in Central and Eastern Europe. Milled rye grain is used mainly in the production of bread as well as other processed foods, such as biscuits, breakfast cereals, muesli, pasta and extruded foods (Arendt and Zannini 2013)

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