The test weight of rye represents the bulk density of the grain, expressed in grams per liter, and serves as a key indicator of grain plumpness and technological quality.
In the reference
22
varieties
crop Rye,
where this is mentioned in the description.
Typical test weight values for rye range from 600 to 740 g/l. Values below 680–700 g/l indicate insufficient grain filling, whereas higher values indicate high-quality grain with a well-developed endosperm.
This parameter integrally reflects the completion of nutrient synthesis and the degree of grain maturity. High test weight ensures a higher flour yield during processing, as it correlates with an increased proportion of endosperm relative to the outer layers. The indicator is significantly influenced by meteorological conditions during the grain-filling period, while shriveled, sprouted, or disease-damaged grain always shows a decrease in test weight.
General information about the subject — on the page
Test weight.
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.