# Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
## 3 Results
### The Parameters Related to the Pentosan-Pentosanolytic Complex
#### 3.2.2 Swelling Curve Parameters  
The conducted study showed that the flour type significantly impacted all the parameters obtained from the swelling curve test (Table 2). The first parameter obtained from the swelling curve was the initial viscosity at 30 \({}^{\circ}\)C (V\({}_{30}\)), which depended on the ability \begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Quality**} & \multirow{2}{*}{**Range**} & \multicolumn{2}{c}{**Flour Type**} & \multicolumn{2}{c}{**Year of Production**} \\ \cline{3-5}  & & **Low** & **High** & **2019** & **2020** \\ \hline TPC (\% d.m.) & 4.57–9.61 & 5.92 \(\pm\) 0.62 \({}^{\text{b}}\) & 8.67 \(\pm\) 0.58 \({}^{\text{a}}\) & 7.26 \(\pm\) 1.17 \({}^{\text{a}}\) & 7.32 \(\pm\) 1.82 \({}^{\text{a}}\) \\ WSPC (\% d.m.) & 3.14–4.74 & 3.53 \(\pm\) 0.16 \({}^{\text{b}}\) & 4.17 \(\pm\) 0.43 \({}^{\text{a}}\) & 3.89 \(\pm\) 0.48 \({}^{\text{a}}\) & 3.80 \(\pm\) 0.44 \({}^{\text{a}}\) \\ WIPC (\% d.m.) & 0.89–5.29 & 2.38 \(\pm\) 0.71 \({}^{\text{b}}\) & 4.47 \(\pm\) 0.62 \({}^{\text{a}}\) & 3.78 \(\pm\) 0.83 \({}^{\text{a}}\) & 3.48 \(\pm\) 1.57 \({}^{\text{a}}\) \\ \hline \multicolumn{5}{l}{Swelling curve parameters} \\ \hline V\({}_{30}\) (AU) & 175–700 & 223 \(\pm\) 34 \({}^{\text{b}}\) & 540 \(\pm\) 81 \({}^{\text{a}}\) & 391 \(\pm\) 177 \({}^{\text{a}}\) & 372 \(\pm\) 180 \({}^{\text{a}}\) \\ V\({}_{42}\) (AU) & 145–600 & 191 \(\pm\) 37 \({}^{\text{b}}\) & 435 \(\pm\) 76 \({}^{\text{a}}\) & 309 \(\pm\) 139 \({}^{\text{a}}\) & 317 \(\pm\) 146 \({}^{\text{a}}\) \\ V\({}_{42}\) & 95–385 & 142 \(\pm\) 41 \({}^{\text{b}}\) & 280 \(\pm\) 46 \({}^{\text{a}}\) & 187 \(\pm\) 75 \({}^{\text{b}}\) & 235 \(\pm\) 86 \({}^{\text{a}}\) \\ (logV\({}_{42}\) - logFV\({}_{42}\))-1000 & 41–261 & 136 \(\pm\) 62 \({}^{\text{b}}\) & 190 \(\pm\) 48 \({}^{\text{a}}\) & 208 \(\pm\) 30 \({}^{\text{a}}\) & 117 \(\pm\) 49 \({}^{\text{b}}\) \\ \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. The abbreviations (codes) are described in Table 2.  
\end{table} 
Table 4: The parameters related to the pentosan content in the tested rye flour samples. Figure 3: Pentosan content: total (TPC), water soluble (WSPC) and water insoluble (WIPC) in the studied rye flour samples (sample codes as in Figure 1). of the flour's ingredients (mainly pentosans) to swell, dissolve, and bind water during dough production. A high V\({}_{30}\) value indicates the ability of rye flour ingredients to bind water quickly and strongly [25]. In our study, the V\({}_{30}\) was in the range of 175 to 700 AU (Table 4, Figure 4). For comparison, in previous studies, high-extract rye flour samples were characterized by a V\({}_{30}\) in the range of 175 to 845 AU [25], while in other studies, wholemeal rye flour samples were characterized by an initial viscosity in the range of 230 to 670 AU [48]. Statistical analysis showed that the low-extract rye flour samples were characterized by a low V\({}_{30}\) compared to high-extract rye flour (on average, 223 and 540 AU, respectively). The viscosity of the samples after reaching a temperature of 42 \({}^{\circ}\)C (V\({}_{42}\)) ranged from 145 to 600 AU (Figure 4). The study conducted by [PERSON] [56] revealed that laboratory low-extract rye flour samples were characterized by a viscosity V\({}_{42}\) in a narrow range, as in the current study, i.e., 120 to 140 AU. Similar to the viscosity V\({}_{30}\), low-extract rye flour was characterized by a significantly lower value of the V\({}_{42}\) compared to high-extract rye flour (average value of 191 and 435 AU, respectively). Statistical analysis did not show a significant impact of the year of flour production on the values of the V\({}_{30}\) and V\({}_{42}\).