Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule) - Warechowska, Małgorzata; Warechowski, Józef; Tyburski, Józef; Siemianowska, Ewa; Nawrocka, Agnieszka; Miś, Antoni; Skrajda-Brdak, Marta (Journal of food science and technology, 2019)
Keywords: amylographs; antioxidant activity; Antioxidants; Ashes; Baking; baking quality; Bread; breadmaking; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Climatic conditions; climatic factors; color; Cultivars; Environmental changes; farmers; Flour; Food Science; Grain; grain quality; hybrids; ingredients; Kernels; markets; Mechanical properties; milling; Natural & organic foods; Nutrition; open pollination; Organic farming; organic foods; organic production; Original; Original Article; Phenolic compounds; Phenols; Physicochemical properties; Rupture; Rupturing; Rye; rye flour; Secale cereale; seeds; Starch; Supermarkets; Primitive rye flour; Flour baking quality; Primitive rye grain; Free phenolics; Antioxidant activity; Physicochemical properties