Research Techniques for the Quality of Wholemeal Rye Flour

Abstract Research was carried out to evaluate the indicators determining the baking, functional, and technological properties and to identify correlations between these parameters in wholemeal rye flour. Using different evaluation methods, the authors determined 18 parameters of baking and rheological properties in ten Russian varieties of winter rye. In addition, the characteristics of the swelling curve were measured using an Amylograph Brabender at 30°C, and the water extract viscosity (VWE) and the content of water-soluble pentosans and protein were evaluated. A high correlation was found between maximum swelling after incubation at 30°C for 30 min, with the falling number (r = 0.85), amylogram peak viscosity (r = 0.90) and VWE (r = 0.94), and between VWE and gelatinization temperature (r = 0.72) and the falling number (r = 0.82). The most significant indicators for inclusion in breeding programs for baking and fodder varieties of winter rye are falling number, water extract viscosity, swelling rate, protein content, water-soluble pentosan content, water-absorption capacity, dough stability, and farinograph quality number. In the early stages of selection, only four characteristics can be limited for the evaluation of wholemeal flours: the falling number, swelling rate, water extract viscosity, and the farinograph quality number. The principal component analysis also demonstrated that there are reliable differences between the rye varieties under study in terms of the set of traits that characterize their raw material value.