Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

Summary This work aimed to collect and study all milling fractions generated during an industrial rye milling technology and to select nutritionally promising subfractions for further investigations (chemical composition and rheological behaviour) also considering their yield. To investigate the varietal effect, four rye samples were examined and applied in the milling experiments. The results showed great variability of technological properties (mainly in viscous behaviour) among rye samples. Generally, subfractions had higher protein, lipid, total and soluble dietary fibre content than white flours, and several subfractions provided higher values even than wholemeal flours. Significant differences were found between the fractions in the mixing and viscous behaviour, which could be explained principally by the variable dietary fibre content and composition, however, the effect of protein content was found also prominent. The results pointed out that alternative milling products with favourable composition and technological properties can be produced by collecting appropriate subfractions. Schematic structure of the industrial milling technology with indication of the sampling locations of all fractions and the chemical and technological properties of the selected novel milling fractions.