25 Rye Constituents and Their Impact on Rye Processing 589He H, Hoseney RC. 1991. Gas retention of different
cereal flours. Cereal Chemistry 68: 334-336.
He T, Thacker PA, McLeod JG, Campbell GL. 2003.
Performance of broiler chicks fed normal and low
viscosity rye or barley with or without enzyme sup-
plementation. Asian Australian Journal of Animal
Sciences 16: 234-238.
Heiniö RL, Urala N, Vainionpää J, Poutanen K, Tuorila
H. 1997. Identity and overall acceptance of two types
of sour rye bread. International Journal of Food Sci-
ence and Technology 32: 169-178.
Heiniö RL, Katina K, Wilhelmson A, Myllymäki O,
Rajamäki T, Latva-Kala K, Liukkonen KH, Pou-
tanen K. 2003a. Relationship between sensory per-
ception and flavour-active volatile compounds of
germinated, sourdough fermented and native rye fol-
lowing the extrusion process. Lebensmittel Wissen-
schaft und Technologie 36: 533-545.
Heiniö RL, Liukkonen KH, Katina K, Myllymäki O,
Poutanen K. 2003b. Milling fractionation of rye pro-
duces different sensory profiles of both flour and
bread. Lebensmittel Wissenschaft und Technologie
36: 577-583.
Hejgaard J. 2001. Inhibitory serpins from rye grain
with glutamine as P 1 and P 2 residues in the reactive
center. FEBS Letters 488: 149-153.
Henrissat B. 1991. A classification of glycosyl hydro-
lases based on amino acid sequence similarities.
Biochemical Journal 280: 309-316.
Henry RJ. 1987. Pentosan and (1→3, 1→4)--glucan
concentrations in endosperm and wholegrain of
wheat, barley, oats and rye. Journal of Cereal Science
6: 253-258.
Hromadkova Z, Ebringerova A, Petrakova E. 1987.
Structural features of a rye bran arabinoxylan with a
low degree of branching. Carbohydrate Research 163:
73-79.
Jahn-Deesbach W, SchipperA. 1980. Protein-Fraktionen
und Aminosäuren in ungekeimten und gekeimten
Körnern von Weizen, Gerste, Roggen und Hafer.
Getreide Mehl und Brot 34: 281-287.
Kariluoto S, Vahteristo L, Salovaara H, Katina K,
Liukkonen KH, Piironen V. 2004. Effect of baking
method and fermentation on folate content of rye
and wheat breads. Cereal Chemistry 81: 134-
139.
Karppinen S, Myllymaki O, Forssell P, Poutanen K.
- Fructan content of rye and rye products. Cereal
Chemistry 80: 168-171.
Keetels CJAM, Oostergetel GT, van Vliet T. 1996.
Recrystallization of amylopectin in concentrated
starch gels. Carbohydrate Polymers 30: 61-64.
Kipp B, Belitz H-D, Seilmeier W, Wieser H. 1996.
Comparative studies of high Mrsubunits of rye and
wheat. I. Isolation and biochemical characterization
and effects on gluten extensibility. Journal of Cereal
Science 23: 227-234.
Kirchhoff E, Schieberle P. 2001. Determination of key
aroma compounds in the crumb of a three-stage
sourdough rye bread by stable isotope dilution as-
says and sensory studies. Journal of Agricultural and
Food Chemistry 49: 4304-4311.
Kirchhoff E, Schieberle P. 2002. Quantitation of odor-
active compounds in rye flour and rye sourdough
using stable isotope dilution assays. Journal of Agri-
cultural and Food Chemistry 50: 5378-5385.
Klassen AJ, Hill RD. 1971. Comparison of starch from
triticale and its parental species. Cereal Chemistry
48, 647-654.
Köhler P, Wieser H. 2000. Nachweis von Cysteinresten
in hochmolekularen Glutelin-Untereinheiten aus
Roggen. Getreide Mehl und Brot 54: 283-289.
Kreis M, Forde BG, Miflin BJ, Shewry PR. 1985. Mo-
lecular evolution of the seed storage proteins of bar-
ley, rye and wheat. Journal of Molecular Biology
183: 499-502.
Kühn MC, Grosch W. 1988. Influence of the enzymic
modification of the nonstarchy polysaccharide frac-
tions on the baking properties of reconstituted rye
flour. Journal of Food Science 53: 889-895.
Kühn MC, Grosch W. 1989. Baking functionality of
reconstituted rye flours having different nonstarchy
polysaccharide and starch contents. Cereal Chem-
istry 66: 149-154.
Kujala T. 2004. Rye and health at URL: http://rye.vtt.fi/.
Lazaro R, Garcia M, Medel P, Mateos GG. 2003.
Influence of enzymes on performance and digestive
parameters of broilers fed rye-based diets. Poultry
Science 82: 132-140.
Lii CY, Lineback DR. 1977. Characterization and com-
parison of cereal starches. Cereal Chemistry 54:
138-149.
Liukkonen KH, Katina K, Wilhelmson A, Myllymäki
O, Lampi AM, Kariluoto S, Piironen V, Heinonen
SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava
JM, Hietaniemi V, Poutanen K. 2003. Process-
induced changes on bioactive compounds in whole
grain rye. Proceedings of the Nutrition Society 62:
117-122.
Ludwig I, Ludwig E. 1989. Untersuchungen zur Extra-
ktion von Roggenproteinen mit grenzflächenaktiven
Verbindungen. Die Nahrung 33: 761-765.
Lyons A, Richardson M, Tatham AS, Shewry PR. 1987.
Characterization of homologous inhibitors of trypsin