Food Biochemistry and Food Processing (2 edition)

BLBS102-c34 BLBS102-Simpson March 21, 2012 14:7 Trim: 276mm X 219mm Printer Name: Yet to Come

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Rye Constituents and Their Impact on

Rye Processing

T. Verwimp, C. M. Courtin, and J. A. Delcour

Classification

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 Process

Preparation 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

References

CLASSIFICATION

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 produced artificially. While cultivated rye va-

rieties 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), rye’s low soil and fertilization requirements as well

as its relatively good overwintering ability guarantee continuing

interest in the cereal, as it can be cultivated in areas generally not

suited for other cereal crops. In 2003, high amounts of rye were

produced by Russia (4.1 million tons), Poland (3.2 million tons),

Germany (2.3 million tons), and Belarus (1.4 million tons) (FAO

2004), making this cereal crop of major importance in parts of

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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