Prospects of Using Low-Pentosan Grain Fodder Rye for Baking Purposes

Abstract The possibility of using low-pentosan grain fodder rye in the baking industry was determined. Baking properties of grain of new grain fodder rye cultivars Bereginya, Novaya Era, Vavilovskaya, Yantarnaya, Krasnoyarskaya Universalnaya, and Podarok with a low content (0.5–0.8%) of water-soluble pentosans in comparison with baking high-pentosan (1.7–2%) cultivars Ilmen and Era were studied. The results of laboratory baking indicate that sourdough and dough made from flour of the grain fodder low-pentosan rye have similar values of acidity and lifting force compared to the control baking cultivar Ilmen. The form-stability of the bread baked from flour of the standard baking rye cultivar Era and the grain fodder cultivar Novaya Era was the same, 0.36.