# Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
## 3 Results
### The Parameters Related to the Starch-Amplyolytic Complex
#### 3.1.2 Amyloid Properties
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{\
\begin{tabular}{c} **Quality** \\ **Parameter** \\ \end{tabular} } & \multirow{2}{*}{**Range**} & \multicolumn{2}{c}{**Flour Type**} & \multicolumn{2}{c}{**Year of Production**} \\ \cline{3-5}  & & **Low** & **High** & **2019** & **2020** \\ \cline{3-5}  & & **Extract** & **Extract** & **2019** & **2020** \\ \hline \hline \multirow{2}{*}{
\begin{tabular}{c} Starch content (\% d.m.) ST \\ Falling number (s), FN \\ \end{tabular} } & 52.2–68.7 & 66.4 \(\pm\) 1.5 \({}^{\text{a}}\) & 55.0 \(\pm\) 2.7 \({}^{\text{b}}\) & 61.0 \(\pm\) 5.8 \({}^{\text{a}}\) & 60.4 \(\pm\) 6.8 \({}^{\text{a}}\) \\  & 200–324 & 242 \(\pm\) 32 \({}^{\text{a}}\) & 224 \(\pm\) 14 \({}^{\text{a}}\) & 236 \(\pm\) 30 \({}^{\text{a}}\) & 230 \(\pm\) 21 \({}^{\text{a}}\) \\ \hline \hline \multicolumn{5}{c}{Amylograph parameters} \\ \hline \hline Maximum peak viscosity (AU), APV & 410-940 & 579 \(\pm\) 144 \({}^{\text{a}}\) & 478 \(\pm\) 64 \({}^{\text{b}}\) & 510 \(\pm\) 148 \({}^{\text{a}}\) & 547 \(\pm\) 88 \({}^{\text{a}}\) \\ Initial temperature of starch gelatinization (\({}^{\circ}\)C), T\({}_{\text{I}}\) & 50.5–58.0 & 53.1 \(\pm\) 0.9 \({}^{\text{b}}\) & 54.7 \(\pm\) 1.2 \({}^{\text{a}}\) & 54.2 \(\pm\) 1.0 \({}^{\text{a}}\) & 53.5 \(\pm\) 1.0 \({}^{\text{a}}\) \\ Final temperature of starch gelatinization (\({}^{\circ}\)C), T\({}_{\text{F}}\) & 67.5–83.0 & 72.2 \(\pm\) 3.7 \({}^{\text{a}}\) & 70.0 \(\pm\) 1.6 \({}^{\text{a}}\) & 71.1 \(\pm\) 3.8 \({}^{\text{a}}\) & 71.1 \(\pm\) 2.1 \({}^{\text{a}}\) \\ \hline \hline \multicolumn{5}{c}{DSC parameters} \\ \hline \hline Onset temperature of starch gelatinization (\({}^{\circ}\)C), T\({}_{\text{O}}\) & 56.4–59.8 & 57.1 \(\pm\) 1.0 \({}^{\text{b}}\) & 58.7 \(\pm\) 0.7 \({}^{\text{a}}\) & 58.2 \(\pm\) 0.8 \({}^{\text{a}}\) & 57.5 \(\pm\) 1.0 \({}^{\text{a}}\) \\ Peak temperature of starch gelatinization (\({}^{\circ}\)C), T\({}_{\text{P}}\) & 57.6–65.3 & 62.7 \(\pm\) 0.9 \({}^{\text{b}}\) & 64.4 \(\pm\) 0.5 \({}^{\text{a}}\) & 64.0 \(\pm\) 0.7 \({}^{\text{a}}\) & 63.1 \(\pm\) 1.3 \({}^{\text{a}}\) \\ Conclusion temperature of starch gelatinization (\({}^{\circ}\)C), T\({}_{\text{C}}\) & 69.2–76.6 & 72.9 \(\pm\) 2.4 \({}^{\text{a}}\) & 74.0 \(\pm\) 1.3 \({}^{\text{b}}\) & 74.7 \(\pm\)1.2 \({}^{\text{a}}\) & 72.2 \(\pm\) 1.8 \({}^{\text{b}}\) \\ Gelatinization enthalpy (J\({}^{\text{a}}\)–\({}^{\text{b}}\)), E\({}_{\text{gel}}\) & 4.7–7.9 & 5.8 \(\pm\) 0.8 \({}^{\text{a}}\) & 6.4 \(\pm\) 0.9 \({}^{\text{b}}\) & 5.7 \(\pm\) 0.8 \({}^{\text{b}}\) & 6.5 \(\pm\) 0.7 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* The values in the table are given in the min–max range and average values \(\pm\) standard deviation; a, b—homogenous groups obtained by the \(t\)-Tukey’s test at \(p\leq\) 0.05. Data with the same superscript alphabets in columns are not significantly different (\(p>\) 0.05); n = 3.  
\end{table} 
Table 3: Results of parameter characteristics of starch–amyloid properties of tested rye flour samples. statistically significant. Also, the effect of the flour's rye year of production on the value of the TF was statistically insignificant.