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

    72 Citations (Scopus)


    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
    Issue number6
    Publication statusPublished - 2003
    MoE publication typeA1 Journal article-refereed


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


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