Cereal Chem 66:149-154   |  VIEW ARTICLE

Baking Functionality of Reconstituted Rye Flours Having Different Nonstarchy Polysaccharide and Starch Contents.

M. C. Kuhn and W. Grosch. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

The variation of baking properties of rye flour with composition was investigated using fractionation- reconstitution techniques. Fractions rich in nonstarchy polysaccharides (NSP; soluble, fraction Ib; insoluble, IIa) and starch (prime, III; second grade, IIb) were varied to study the effect of omitting one or two fractions, the ratio of Ib to IIa, and the ratio of NSP to starch. Minibaking tests (using 10 or 20 g of reconstituted flour) resulted in a greater bread specific volume by omitting IIa and IIb or increasing the Ib/IIa ratio or the NSP/starch ratio. Except for the NSP/starch ratio, these parameters also flattened the bread. A softer bread crumb was obtained by omitting III, Ib + IIa, increasing the Ib/IIa ratio, or decreasing the NSP/starch ratio. Overall, Ib and III had positive influences, whereas IIa and IIb were deleterious to the baking functionality of rye flour.