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 language | English |
|---|---|
| Title of host publication | Bakery Products Science and Technology |
| Editors | Weibiao Zhou, Y.H. Hui, I. de Leyn, M.A. Pagani, C.M. Rosell, J.D. Selman, N. Therdthai |
| Publisher | Wiley |
| Chapter | 4 |
| Pages | 75-87 |
| Edition | 2nd |
| ISBN (Electronic) | 978-1-118-79200-1 |
| ISBN (Print) | 978-1-119-96715-6 |
| DOIs | |
| Publication status | Published - 2014 |
| MoE publication type | D2 Article in professional manuals or guides or professional information systems or text book material |
Keywords
- arabinoxylans
- bioactive compounds
- flavor components
- rye grain
