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

Raija-Liisa Heiniö (Corresponding Author), Kirsi-Helena Liukkonen, Kati Katina, Olavi Myllymäki, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

60 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)577-583
Number of pages7
JournalLWT - Food Science and Technology
Volume36
Issue number6
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

Bread
Flour
rye
breads
flour
fractionation
flavor
bran
milling fractions
Triticum
wheat
rye flour
sampling
color
baking
wheat flour
Color Perception
Secale
cultivars
seeds

Keywords

  • Rye
  • Milling fractionation
  • Flour
  • Bread
  • Sensory descriptive analysis

Cite this

Heiniö, Raija-Liisa ; Liukkonen, Kirsi-Helena ; Katina, Kati ; Myllymäki, Olavi ; Poutanen, Kaisa. / Milling fractionation of rye produces different sensory profiles of both flour and bread. In: LWT - Food Science and Technology. 2003 ; Vol. 36, No. 6. pp. 577-583.
@article{1b52224f622e424197347bb56120cb8d,
title = "Milling fractionation of rye produces different sensory profiles of both flour and bread",
abstract = "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.",
keywords = "Rye, Milling fractionation, Flour, Bread, Sensory descriptive analysis",
author = "Raija-Liisa Heini{\"o} and Kirsi-Helena Liukkonen and Kati Katina and Olavi Myllym{\"a}ki and Kaisa Poutanen",
year = "2003",
doi = "10.1016/S0023-6438(03)00063-X",
language = "English",
volume = "36",
pages = "577--583",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press",
number = "6",

}

Milling fractionation of rye produces different sensory profiles of both flour and bread. / Heiniö, Raija-Liisa (Corresponding Author); Liukkonen, Kirsi-Helena; Katina, Kati; Myllymäki, Olavi; Poutanen, Kaisa.

In: LWT - Food Science and Technology, Vol. 36, No. 6, 2003, p. 577-583.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Milling fractionation of rye produces different sensory profiles of both flour and bread

AU - Heiniö, Raija-Liisa

AU - Liukkonen, Kirsi-Helena

AU - Katina, Kati

AU - Myllymäki, Olavi

AU - Poutanen, Kaisa

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - Rye

KW - Milling fractionation

KW - Flour

KW - Bread

KW - Sensory descriptive analysis

U2 - 10.1016/S0023-6438(03)00063-X

DO - 10.1016/S0023-6438(03)00063-X

M3 - Article

VL - 36

SP - 577

EP - 583

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 6

ER -