International rye symposium: Technology and products

Kaisa Poutanen (Editor), Karin Autio (Editor)

    Research output: Book/ReportBook (editor)Scientificpeer-review


    European bread market. The present world harvest of rye is from 30 to 35 million tonnes, 95% of which is produced in Europe. The agronomic advantages of rye include its ability to grow on rather poor soils and under variable ambient conditions. Rye bread has long been an important cereal constituent of the diet in northern Europe, offering a good source of dietary fibre, vitamins and minerals. In Finland, rye products account for about 40% of the daily dietary fibre intake. Recent studies indicate positive influences of rye in colon fermentation, and suggest that the lignans of the aleurone layer may play a role in preventing certain types of cancer. Rye is also used as animal feed, where the dietary fibre components may show adverse effects. This symposium gathers together people involved in different aspects of rye production and consumption: breeding, agricultural properties, production, chemical and physical characteristics, baking technology, nutritional effects, consumer habits and non-food uses of rye. All this brings about a comprehensive state-of-the-art of rye, in a global context. Rye will remain a specialty crop, but through research and development its present and future uses may be expanded for the benefit or the consumers.
    Original languageEnglish
    Place of PublicationEspoo
    PublisherVTT Technical Research Centre of Finland
    Number of pages221
    ISBN (Print)951-38-4552-4
    Publication statusPublished - 1995
    MoE publication typeC2 Edited books
    EventInternational Rye Symposium: Technology and Products - Helsinki, Finland
    Duration: 7 Dec 19958 Dec 1995

    Publication series

    SeriesVTT Symposium


    • rye varieties
    • farm crops
    • production
    • consumption
    • meetings
    • breeding
    • agricultural products
    • baking
    • chemical properties
    • physical properties
    • nutritional properties


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