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• W2132780407 abstract "Grain characteristic, chemical composition, and functional properties of rye were measured in 19 different cultivars grown in one location in up to 3 years. The cultivars included 8 adapted hybrids, 7 adapted population cultivars, and 4 nonadapted population cultivars. The results showed a significant influence of both harvest year and genotype on grain characteristics, chemical composition, and functional properties of the grain. Multivariate data analysis confirmed that the variations in the data were explained by yearly and genotype differences. Calculations of variance components showed that the variations in plant height, harvest yield, and protein content were mainly due to genotype differences and to a lesser extent to differences among harvest years. The kernel weight, hardness index, and content of dietary fiber components, however, were more strongly influenced by the harvest year than by the genotype. Differences in starch properties measured by falling number (FN), amylograph peak viscosity, and temperature at peak viscosity were more strongly influenced by harvest year. The water absorption was strongly influenced by genotype effects, compared to yearly differences. FN and amylograph peak temperature were positively correlated (r = 0.94). No correlation was found between the water absorption and the relative proportion of water-extractable arabinoxylan (AX) compared to the total AX content. However, the degree of ferulic acid cross-linking showed a negative correlation (r = −0.70) with the water absorption. Keywords: Rye genotype; grain characteristic; rye flour; chemical components; dough properties" @default.
• W2132780407 created "2016-06-24" @default.
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• W2132780407 date "2004-03-19" @default.
• W2132780407 modified "2023-10-14" @default.
• W2132780407 title "Grain Characteristics, Chemical Composition, and Functional Properties of Rye (<i>Secale cereale </i>L.) As Influenced by Genotype and Harvest Year" @default.
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• W2132780407 doi "https://doi.org/10.1021/jf0307191" @default.
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