International rye symposium: Technology and products

Kaisa Poutanen (Editor), Karin Autio (Editor)

Research output: Book/ReportBook (editor)

Abstract

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
Number161
ISSN0357-9387

Fingerprint

rye
dietary fiber
breads
rye products
specialty crops
aleurone layer
Northern European region
lignans
baking
research and development
colon
Finland
vitamins
adverse effects
fermentation
minerals
markets
neoplasms
breeding
diet

Keywords

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

Cite this

Poutanen, K., & Autio, K. (Eds.) (1995). International rye symposium: Technology and products. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 161
Poutanen, Kaisa (Editor) ; Autio, Karin (Editor). / International rye symposium : Technology and products. Espoo : VTT Technical Research Centre of Finland, 1995. 221 p. (VTT Symposium; No. 161).
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title = "International rye symposium: Technology and products",
abstract = "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.",
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editor = "Kaisa Poutanen and Karin Autio",
note = "Project code: B5SU00161",
year = "1995",
language = "English",
isbn = "951-38-4552-4",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "161",
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}

Poutanen, K & Autio, K (eds) 1995, International rye symposium: Technology and products. VTT Symposium, no. 161, VTT Technical Research Centre of Finland, Espoo.

International rye symposium : Technology and products. / Poutanen, Kaisa (Editor); Autio, Karin (Editor).

Espoo : VTT Technical Research Centre of Finland, 1995. 221 p. (VTT Symposium; No. 161).

Research output: Book/ReportBook (editor)

TY - BOOK

T1 - International rye symposium

T2 - Technology and products

A2 - Poutanen, Kaisa

A2 - Autio, Karin

N1 - Project code: B5SU00161

PY - 1995

Y1 - 1995

N2 - 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.

AB - 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.

KW - rye varieties

KW - farm crops

KW - production

KW - consumption

KW - meetings

KW - breeding

KW - agricultural products

KW - baking

KW - chemical properties

KW - physical properties

KW - nutritional properties

M3 - Book (editor)

SN - 951-38-4552-4

T3 - VTT Symposium

BT - International rye symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Poutanen K, (ed.), Autio K, (ed.). International rye symposium: Technology and products. Espoo: VTT Technical Research Centre of Finland, 1995. 221 p. (VTT Symposium; No. 161).