Czech Journal of Food Sciences

Czech Journal of Food Sciences

Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

Yazarlar: Marcela Sluková , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan

Cilt 39 , Sayı 1 , 2021 , Sayfalar 3-8

Konular:-

DOI:10.17221/203/2020-CJFS

Anahtar Kelimeler:Cereal arabinoxylans,Microstructure of flour,Milling process,Rye fibre,Wholemeal rye flour

Özet: Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.


ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır

KAYNAK GÖSTER
BibTex
KOPYALA
@article{2021, title={Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours}, volume={39}, number={3–8}, publisher={Czech Journal of Food Sciences}, author={Marcela Sluková , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan}, year={2021} }
APA
KOPYALA
Marcela Sluková , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan. (2021). Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours (Vol. 39). Vol. 39. Czech Journal of Food Sciences.
MLA
KOPYALA
Marcela Sluková , Lucie Jurkaninová, Ivan Švec, Pavel Skřivan. Rye – the Nutritional and Technological Evaluation in Czech Cereal Technology – A Review: Grain and Flours. no. 3–8, Czech Journal of Food Sciences, 2021.