A comprehensive review on biochemical and technological properties of rye (Secale cereale L.)

Abstract

ABSTRACTRye (Secale cereale L.) is widely grown, especially in areas of Europe and North America, where the soil and temperature are unfavorable for cultivating other cereals. Rye grains are distinguished by having one of the greatest levels of fiber content as compared to the other cereals commonly ingested by people. Rye is one of the best sources of nutritional and bioactive substances, and it is the second most significant raw material for bread and bakery goods after wheat. Rye is also used in many culinary products, including pasta, snack foods, breakfast cereals, and porridge. Several physicochemical processes that affect the composition, characteristics, and availability of nutrients and technologically significant components take place during rye and rye flour preparation. Different Changes impact rye flour’s ability to absorb water, the dough’s viscosity and structure, the bread’s quality and yield, and its glycemic index. A recent trend in the milling and processing of rye is the production of more fiber and wholemeal flour. Wholemeal and dark rye flours with fine granulation are frequently produced using non-traditional, customized mill equipment. Our study aims to provide an in-depth analysis of the most recent findings about rye’s compositional and technological characteristics that significantly impact its use as food. In addition, this evaluation seeks to pinpoint the most recent developments and trends in rye product development.

Keywords

• Rye
• nutrition
• technological aspects
• food industry