The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production.

ABSTRACT: The aim of this study was to evaluate the influence of rye genotype, harvest year, and growing location on the chemical composition and baking quality of rye flour (55% extraction rate). Flours were produced from five population cultivars and two hybrid cultivars, cultivated in two locations in Poland, Osiny and Grabów, during the 2018/2019 and 2019/2020 seasons under organic farming conditions. Basic chemical composition (lipids, minerals, protein, carbohydrates), dietary fiber and its fractions (non-starch polysaccharides and lignin), and water extract viscosity were determined. Baking quality was assessed using falling number and water absorption. The results showed that harvest year exerted the strongest effect on rye flour properties. Flour produced from grain harvested in 2019 contai

SUBMITTER: Stepniewska S 

PROVIDER: S-EPMC12786052 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature