Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
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DOI: 10.3390/app14072772
Abstract: This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced… read more here.
Keywords: quality; baking quality; rye flour; assessment baking ... See more keywords
Quality of Rye Plants (Secale cereale) as Affected by Agronomic Biofortification with Iodine
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DOI: 10.3390/plants12010100
Abstract: This study assessed the possibility of using iodine-containing fertilizers for agronomic biofortification of rye biomass used as fodder for cows, and establish the best application method and form and the optimal dose of iodine (I)… read more here.
Keywords: application; quality rye; rye plants; rye ... See more keywords