Milling fractionation of rye produces different sensory profiles of both flour and bread

Rye grains of the cultivar Amilo were milled into five milling fractions, and three of the fractions were used for baking mixed wheat bread samples. The sensory profiles of the rye flours and those of the mixed wheat bread samples were determined. The results clearly demonstrated that both the sensory perception and the colour intensity are highly dependent on the milling fraction of rye. The innermost, endospermic part of the kernel had a very mild flavour, whereas the bitter, strong flavour and aftertaste were concentrated in the outermost bran layers. This sensory perception of the flours was consistent with the perception of the bread samples, where 20% of the wheat flour was replaced by the rye fraction. The endospermic fraction induced a very mild flavour in the mixed wheat bread, resembling pure wheat bread. The bitter, intense flavour and aftertaste were perceived as being most salient in the bread containing the bran fraction. The shorts, with high bioactivity, was the most important fraction, in producing a cereal-like but not bitter flavour in both flour and bread. The colour intensity of the bread samples increased from the endospermic layer to the bran layer.