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Abstract
Seven samples of rye with a wide variation in origin were collected from Finland and Sweden. Starch (57–66%), dietary fibre (15–17%) and crude protein (7–13%) were found to be the principal chemical constituents. The arabinoxylan content varied between 8 and 10%, of which 20–38% was water‐extractable. Of the chemical constituents analysed the highest coefficients of variation were found for crude protein, water‐extractable xylose residues and lignan (matairesinol and secoisolariciresinol) content. No correlation was found between the two lignans but a negative correlation was found between mixed‐linked ß‐glucans and secoisolariciresinol. Large variations were also found in the flour, dough and bread parameters measured, especially for parameters which could be related to the arabinoxylan content and arabinoxylan degrading enzymes. Correlations were found between the falling number of the flours, viscosity decrease during the swelling curve test, softening factor of the doughs and percentage decrease of the dough storage modulus, all related to the activity of endogenous hydrolytic enzymes. Notable differences in crumb properties (firmness, elasticity and stickiness) were found in the breads baked from five different whole‐meal flours. No correlation could be found between the dough and bread parameters and the content of lignans measured.
