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Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
Department of Food Technology, College of Food Sciences, University of Al-Qasim Green, Babylon 964, Iraq
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland
Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-787 Warsaw, Poland
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 331;
Received: 7 July 2019 / Revised: 2 August 2019 / Accepted: 6 August 2019 / Published: 8 August 2019
(This article belongs to the Section Food Engineering and Technology)
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage. View Full-Text
Keywords: wholemeal flour; rye; pentosans; rheological properties; quality wholemeal flour; rye; pentosans; rheological properties; quality
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MDPI and ACS Style

Stępniewska, S.; Hassoon, W.H.; Szafrańska, A.; Cacak-Pietrzak, G.; Dziki, D. Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour. Foods 2019, 8, 331.

AMA Style

Stępniewska S, Hassoon WH, Szafrańska A, Cacak-Pietrzak G, Dziki D. Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour. Foods. 2019; 8(8):331.

Chicago/Turabian Style

Stępniewska, Sylwia; Hassoon, Waleed H.; Szafrańska, Anna; Cacak-Pietrzak, Grażyna; Dziki, Dariusz. 2019. "Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour" Foods 8, no. 8: 331.

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