Rye

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

3 Citations (Scopus)

Abstract

The present world harvest of rye is about 14.8 million tons, most of which is produced in the northern part of the region from the Nordic Sea to the Ural Mountains. Over one-third of the total rye crop is used for food, predominantly for various types of bread. Arabinoxylan is the major dietary fiber component of rye grain, and contributes remarkably to the water binding properties of the flour. The chemistry and solubility of the arabinoxylans is different in different parts of the grain. The main bioactive compounds in rye are lignans, phenolic acids, alk(en)ylresorcinols, phytosterols, trace elements and minerals, folates, tocopherols and tocotrienols and other vitamins. Consumption of rye products has also been related to possible colon and prostate cancer risk-reducing effects. The characteristic intense flavor of rye products is formed through the flavor components and precursors of rye, but particularly through the processing techniques used.
Original languageEnglish
Title of host publicationBakery Products Science and Technology
PublisherWiley
Pages75-87
Edition2nd
ISBN (Print)978-1-119-96715-6
DOIs
Publication statusPublished - 2014
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

vitamin
solubility
trace element
crop
mountain
food
acid
mineral
water
product
sea
consumption
cancer risk
world
effect
fibre
harvest

Keywords

  • arabinoxylans
  • bioactive compounds
  • flavor components
  • rye grain

Cite this

Poutanen, K., Katina, K., & Heiniö, R-L. (2014). Rye. In Bakery Products Science and Technology (2nd ed., pp. 75-87). Wiley. https://doi.org/10.1002/9781118792001.ch4
Poutanen, Kaisa ; Katina, Kati ; Heiniö, Raija-Liisa. / Rye. Bakery Products Science and Technology. 2nd. ed. Wiley, 2014. pp. 75-87
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Poutanen, K, Katina, K & Heiniö, R-L 2014, Rye. in Bakery Products Science and Technology. 2nd edn, Wiley, pp. 75-87. https://doi.org/10.1002/9781118792001.ch4

Rye. / Poutanen, Kaisa; Katina, Kati; Heiniö, Raija-Liisa.

Bakery Products Science and Technology. 2nd. ed. Wiley, 2014. p. 75-87.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - Rye

AU - Poutanen, Kaisa

AU - Katina, Kati

AU - Heiniö, Raija-Liisa

PY - 2014

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N2 - The present world harvest of rye is about 14.8 million tons, most of which is produced in the northern part of the region from the Nordic Sea to the Ural Mountains. Over one-third of the total rye crop is used for food, predominantly for various types of bread. Arabinoxylan is the major dietary fiber component of rye grain, and contributes remarkably to the water binding properties of the flour. The chemistry and solubility of the arabinoxylans is different in different parts of the grain. The main bioactive compounds in rye are lignans, phenolic acids, alk(en)ylresorcinols, phytosterols, trace elements and minerals, folates, tocopherols and tocotrienols and other vitamins. Consumption of rye products has also been related to possible colon and prostate cancer risk-reducing effects. The characteristic intense flavor of rye products is formed through the flavor components and precursors of rye, but particularly through the processing techniques used.

AB - The present world harvest of rye is about 14.8 million tons, most of which is produced in the northern part of the region from the Nordic Sea to the Ural Mountains. Over one-third of the total rye crop is used for food, predominantly for various types of bread. Arabinoxylan is the major dietary fiber component of rye grain, and contributes remarkably to the water binding properties of the flour. The chemistry and solubility of the arabinoxylans is different in different parts of the grain. The main bioactive compounds in rye are lignans, phenolic acids, alk(en)ylresorcinols, phytosterols, trace elements and minerals, folates, tocopherols and tocotrienols and other vitamins. Consumption of rye products has also been related to possible colon and prostate cancer risk-reducing effects. The characteristic intense flavor of rye products is formed through the flavor components and precursors of rye, but particularly through the processing techniques used.

KW - arabinoxylans

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KW - flavor components

KW - rye grain

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DO - 10.1002/9781118792001.ch4

M3 - Chapter or book article

SN - 978-1-119-96715-6

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Poutanen K, Katina K, Heiniö R-L. Rye. In Bakery Products Science and Technology. 2nd ed. Wiley. 2014. p. 75-87 https://doi.org/10.1002/9781118792001.ch4