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 language | English |
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Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Number of pages | 221 |
ISBN (Print) | 951-38-4552-4 |
Publication status | Published - 1995 |
MoE publication type | C2 Edited books |
Event | International Rye Symposium: Technology and Products - Helsinki, Finland Duration: 7 Dec 1995 → 8 Dec 1995 |
Publication series
Series | VTT Symposium |
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Number | 161 |
ISSN | 0357-9387 |
Keywords
- rye varieties
- farm crops
- production
- consumption
- meetings
- breeding
- agricultural products
- baking
- chemical properties
- physical properties
- nutritional properties