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vol. 19, nr. 2 (2012)
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Technological evaluation and chemical composition of rye grain of selected varieties cultivated by 3 consecutive years
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Krzysztof Buksa, Anna Nowotna, Halina Gambu¶, Jan Krawontka, Renata Sa-bat, Mieczysław Noga
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Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture ul. Balicka 122, 30-149 Kraków |
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vol. 19 (2012), nr. 2,
pp. 265-276
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abstract:
The research concerned rye grain of 5 selected Polish rye varieties, harvested in 3 successive years. Technological evaluation and chemical composition of examined rye grain was determined. Technological properties and composition of the grain was determined mostly by conditions prevailed through the year of harvest. The influence of genetic origin (variety) was minor. Rye grain obtained from the 3rd year, when rainfall was the smallest, was of smallest dimensions, and rye wholemeal made from this grain was characterised by the highest protein and pentosan content and the lowest content of starch.
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keywords:
rye varieties, rye grain, technological evaluation, chemical composition
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original in:
Polish
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