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Results of multi year research on the quality of rye used for bread production in the German Federal Republic

, : Results of multi year research on the quality of rye used for bread production in the German Federal Republic. Hodowla Roslin, Aklimatyzacja i Nasiennictwo 19: 633-639

The procedures adopted include the measurement of grain size, shape and weight and the evaluation of sprouting percentage, the content of starch, protein, pentosans and ash and various features relating to dough viscosity and diastatic state, including maltose content and alpha -amylase activity; also flour yield and factors affecting it. The ways in which variations in some of these properties affect bread quality and the demands such variations may make on baking techniques are described.


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