# Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
###### Abstract  
This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch-amyloidytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch-amyloidytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production. rye flour; swelling curve; pentosans; alpha-amylase activity; rye bread Article Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties  
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gluten network is not formed, which is primarily due to the high content of pentosans, which create dough with very high viscosity and absorb water faster than proteins [3; 4; 5]. Rye starch and the enzymes that hydrolyze it have an impact on the structure of the bread crumb at temperatures above 45 \({}^{\circ}\)C [1; 2]. Unlike wheat starch, it gelatinizes at a lower temperature, i.e., 55-70 \({}^{\circ}\)C, making it more susceptible to the action of amyloidic enzymes [3]. In the grain and milling industry, the methods most often used to assess the baking value of rye flour are amyloidic tests and the determination of the falling number. These methods are used to assess the properties of starch related to its ability to swell and gelatinize, and to its susceptibility to the action of amyloidic enzymes [1; 6]. Rye flour suitable for baking is characterized by a falling number in the range of 125-200 s [7], a maximum amylographic viscosity in the range of 400-600 AU, and a final gelatinization temperature in the range of 65-68 \({}^{\circ}\)C [8]. Rye flour with too low activity of amyloidic enzymes produces bread with a low volume, with a dry and crumbly crumb, while rye flour with too high amyloidic activity produces flat bread, with a moist, often soggy crumb [1; 6]. The rye starch properties related to the gelatinization process can be evaluated by the DSC test, which, together with the amylograph test and falling number, may provide a better way to determine the usefulness of rye flour for breadmaking [9]. Pentosans are the second component of rye flour, after starch, responsible for the baking value of rye flour. They are classified as non-starch polysaccharides and occur in plant cell walls as substances accompanying cellulose [10].