Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours
Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0002_rye-the-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-grain-and-flours.php |
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| author | Marcela Sluková Lucie Jurkaninová Ivan Švec Pavel Skřivan |
| author_facet | Marcela Sluková Lucie Jurkaninová Ivan Švec Pavel Skřivan |
| author_sort | Marcela Sluková |
| collection | DOAJ |
| description | Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour. |
| first_indexed | 2024-04-10T08:32:02Z |
| format | Article |
| id | doaj.art-d68baf4779b342ef9cd7b941a207e169 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:02Z |
| publishDate | 2021-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-d68baf4779b342ef9cd7b941a207e1692023-02-23T03:28:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-02-013913810.17221/203/2020-CJFScjf-202101-0002Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and floursMarcela SlukováLucie Jurkaninová0Ivan Švec1Pavel Skřivan2Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech RepublicRye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0002_rye-the-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-grain-and-flours.phpcereal arabinoxylansmicrostructure of flourmilling processrye fibrewholemeal rye flour |
| spellingShingle | Marcela Sluková Lucie Jurkaninová Ivan Švec Pavel Skřivan Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours Czech Journal of Food Sciences cereal arabinoxylans microstructure of flour milling process rye fibre wholemeal rye flour |
| title | Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours |
| title_full | Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours |
| title_fullStr | Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours |
| title_full_unstemmed | Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours |
| title_short | Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and flours |
| title_sort | rye the nutritional and technological evaluation in czech cereal technology a review grain and flours |
| topic | cereal arabinoxylans microstructure of flour milling process rye fibre wholemeal rye flour |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0002_rye-the-nutritional-and-technological-evaluation-in-czech-cereal-technology-a-review-grain-and-flours.php |
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