# Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
## 3 Results
### _Bread Characteristic_
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Quality** **Parameter**} & \multirow{2}{*}{**Range**} & \multicolumn{2}{c}{**Flour Type**} & \multicolumn{2}{c}{**Year of Production**} \\ \cline{3-6}  & & **Low** & **High** & & \\  & & **Extract** & **Extract** & **2019** & **2020** \\ \hline
**Bread yield (\%)** & 145–156 & 148 \(\pm\) 2 \({}^{\text{b}}\) & 153 \(\pm\) 2 \({}^{\text{a}}\) & 151 \(\pm\) 3 \({}^{\text{b}}\) & 149 \(\pm\) 2 \({}^{\text{a}}\) \\
**Specific bread volume (cm\({}^{3}\)/100 g)** & 152–233 & 193 \(\pm\) 7 \({}^{\text{a}}\) & 171 \(\pm\) 13 \({}^{\text{b}}\) & 178 \(\pm\) 12 \({}^{\text{a}}\) & 186 \(\pm\) 21 \({}^{\text{a}}\) \\
**Bread crumb moisture (\%)** & 45.3–51.0 & 46.4 \(\pm\) 0.6 \({}^{\text{b}}\) & 48.4 \(\pm\) 1.5 \({}^{\text{a}}\) & 47.6 \(\pm\) 1.6 \({}^{\text{a}}\) & 47.2 \(\pm\) 1.5 \({}^{\text{a}}\) \\
**CH\({}_{24}\) (N)** & 37.8–90.7 & 45.1 \(\pm\) 5.1 \({}^{\text{b}}\) & 66.1 \(\pm\) 16 \({}^{\text{a}}\) & 57.9 \(\pm\) 13.5 \({}^{\text{a}}\) & 53.3 \(\pm\) 18.1 \({}^{\text{a}}\) \\
**CH\({}_{72}\) (N)** & 54.1–115.0 & 63.1 \(\pm\) 6.1 \({}^{\text{b}}\) & 79.2 \(\pm\) 17.8 \({}^{\text{a}}\) & 68.6 \(\pm\) 9.8 \({}^{\text{a}}\) & 73.8 \(\pm\) 19.0 \({}^{\text{a}}\) \\
**CH\({}_{72}\) \(-\) CH\({}_{24}\) (N)** & 3.9–29.0 & 18.0 \(\pm\) 5.6 \({}^{\text{a}}\) & 13.1 \(\pm\) 7.4 \({}^{\text{b}}\) & 10.7 \(\pm\) 5.2 \({}^{\text{b}}\) & 20.4 \(\pm\) 4.7 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}   
* The values in the table are given in the min–max range and average values average \(\pm\) 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. Ch\({}_{24}\)—broad crumb hardness 24 h after baking, CH\({}_{72}\)—bread crumb hardness 72 h after baking, CH\({}_{72}\)—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac—c Dirac——c Dirac—c Dirac——c Dirac—c Dirac——c Dirac——c Dirac——c Dirac—c Dirac——c Dirac——c Dirac——c Dirac—c Dirac  
The bread crumb moisture (BCM) ranged from 45.3 to 51.0%. Rye bread from whole-meal rye flour samples tested by [PERSON] et al. (2018) was characterized by crumb moisture in a narrower range, i.e., 43.0 to 48.0%. In the present study, only the type of flour had a significant impact on this quality of bread parameter (Table 2). The bread from the low-extract rye flour samples was characterized by a statistically lower BCM compared to the bread from the high-extract rye flour samples (on average, 46.4 and 48.4%, respectively). The effect of the flour's year of production was not significant (Table 2). In the study conducted by [PERSON] et al. (2018), the BCM was mainly controlled by the level of pentosan content (TPC). Also, in the present study, a significant correlation between the BCM and TPC (r = 0.531; Table 6) was observed. This study revealed a significant positive correlation between the BCM and all the viscosity indices read from the swelling curve (Table 6). Similarly, concerning the specific bread volume, the traditional parameters used to determine the baking quality of rye flour, such as the falling number and maximum amylograph peak viscosity, are not sufficient to predict the BCM (Table 6). The present study revealed that the initial (T\({}_{1}\)) and onset (T\({}_{\alpha}\)) temperatures of starch gelatinization are good parameters for the prediction of the BCM. The correlation coefficients between the BCM, T\({}_{1}\) and To were statistically significant (r = 0.473 and r = 0.592, respectively; Table 6). The bread crumb hardness 24 hours (CH\({}_{24}\)) and 72 hours (CH\({}_{72}\)) after baking ranged from 37.8 to 90.7 N and from 54.1 to 115.0 N, respectively. Based on the conducted research, it was shown that the type of flour had a statistically significant impact on the above quality parameter of bread (Table 2).