Czech J. Food Sci., 2009, 27(6):418-424 | DOI: 10.17221/8/2009-CJFS

Effects of location and year on technological quality and pentosan content in rye

Jindřiška Kučerová
Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic

Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number.

Keywords: rye; technological quality; pentosans; variety; year; location

Published: December 31, 2009  Show citation

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Kučerová J. Effects of location and year on technological quality and pentosan content in rye. Czech J. Food Sci. 2009;27(6):418-424. doi: 10.17221/8/2009-CJFS.
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