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Rye Constituents and Their Impact
on Rye Processing
T. Verwimp, C. M. Courtin, and J. A. Delcour*
567Classification
Production
The Rye Kernel
Rye Constituents
Starch
Starch Composition
Starch Structure
Starch Physicochemical Properties
Nonstarch Polysaccharides
Arabinoxylan Occurrence and Structure
Substitution Degree and Pattern of Xylose
Residues
Molecular Weight
Ferulic Acid Content
Arabinoxylan Physicochemical Properties
Proteins
Protein Classification
Storage Proteins
Secalins
Glutelins
Gluten Formation
Functional Proteins
Starch-Degrading Enzymes and Their Inhibitors
Arabinoxylan-Degrading Enzymes and Their
Inhibitors
Protein-Degrading Enzymes and Their Inhibitors
Protein Physicochemical Properties
Rye Processing
Rye Milling
Cleaning and Tempering of Rye
Milling of the Rye
Impact of Rye Constituents on Rye Milling
Rye Bread Making
Rye Bread-Making ProcessPreparation of Sourdough
Mixing and Kneading
Fermentation
Baking
Impact of Rye Constituents on Dough and Bread
Quality Characteristics
Starch
Arabinoxylans
Proteins
Sensory Properties of Rye Bread
Rye in Other Food Products
Rye in Feed
Rye Fractionation
Rye in Industrial Uses
Rye and Nutrition
ReferencesCLASSIFICATION
Rye (Secale cerealeL.), member of the grass family
(Gramineae) and typically classified into winter and
spring varieties, is a diploid, seven pair chromosome
cereal, with tetraploid varieties sometimes being pro-
duced artificially. While cultivated rye varieties are
less numerous than those of other cereal crops, most
varieties are mixed populations because of cross-
pollination.PRODUCTION
Although rye production (15 million tons) is low
compared with the 2003 total world production of
the three major cereals, wheat, corn, and rice (556,
638, and 589 million tons, respectively) (FAO 2004),
*Corresponding author. rye’s low soil and fertilization requirements as well
Food Biochemistry and Food Processing
Edited by Y. H. Hui
Copyright © 2006 by Blackwell Publishing