A complex of physico-chemical properties of rye grain, determined primarily by alpha-amylase activity, which affects starch structure and crumb stability.
In the reference
113
varieties
crop Rye,
where this is mentioned in the description.
A key factor in assessing the baking quality of rye is the activity of the enzyme alpha-amylase, measured via the falling number in seconds. Optimal grain quality is characterized by moderate or low activity of this enzyme, which allows for bread with good crumb structure and no stickiness. Excessive enzyme activity at low falling numbers leads to starch degradation, making the crumb dense and prone to losing shape.
In addition to the falling number, other methods used for evaluation include aqueous extract viscosity, amylography, and test baking, which help determine the specific porosity and shape retention of the products. Baking characteristics are significantly affected by maturation conditions: high humidity and precipitation trigger pre-harvest sprouting in the ear, which sharply increases alpha-amylase activity. Breeding efforts for the crop are aimed at increasing variety resistance to sprouting to maintain stable grain quality even under adverse weather conditions.
General information about the subject — on the page
Baking quality.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.