Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...

The yield of rainfed crops is commonly limited by the availability of soil water during the summer growing season. Channels produced by cover crop roots in fall/winter when soils are relatively moist may facilitate the penetration of compacted soils by subsequent crop roots in summer when soils are relatively dry and hard. Our objective was to determine the effects of fall cover crops on maize ...

Arabinoxylans are considered as the major limiting factor for use of rye in animal feeding. In this study, four selected winter rye cultivars were grown at nine locations and tested for arabinoxylans including total (TAX), soluble (SAX) and insoluble fractions (IAX), extract viscosity, falling numbers and crude protein contents. Amounts of TAX ranged on average between 89 and 103 g/kg wholemeal...

Rhynchosporium consists of two species, R. secalis and R. orthosporum. Both are pathogens of grasses with R. secalis infecting a variety of Poaceae hosts and R. orthosporum infecting Dactylis glomerata. Phylogenetic analyses of multilocus DNA sequence data on R. secalis isolates originating from cultivated barley, rye, triticale and other grasses, including Agropyron spp., Bromus diandrus and H...

Contents of the hydroxamic acids 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA), and 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) in leaves and roots of 14 cultivars of rye, Secale cereale L., were determined. Dynamics of accumulation in three cultivars were evaluated. DIBOA was the main cyclic hydroxamic acid in leaves but the contents differed significantly between the cultivars. Both DI...

Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of th...

Rye has been used worldwide as a source for the genetic improvement of wheat. In this study, two stable wheat-rye primary T1RS.1BL translocation lines were selected from the progeny of the crossing of the wheat cultivar Mianyang11-1 and a Chinese local rye variety, Weining. These two novel translocation lines were identified by molecular cytogenetic analysis. PCR results, multi-color fluorescen...

Revolver discovered in the Triticeae plant is a novel class of transposon-like gene and a major component of the large cereal genome. An 89 bp segment of Revolver that is enriched in the genome of rye was isolated by deleting the DNA sequences common to rye and wheat. The entire structure of Revolver was determined by using rye genomic clones, which were screened by the 89 bp probe. Revolver co...

To obtain new insight into the quantitative and qualitative metabolism of rye and wheat lignans, we performed three series of experiments with catheterized pigs. Two diets with similar levels of dietary fiber and macronutrients but with contrasting levels of plant lignans (isolariciresinol, lariciresinol, matairesinol, pinoresinol, secoisolariciresinol and syringaresinol) were prepared from rye...

Most of rye flour is obtained by a gradual reduction system using roller flour mills, which generate different flour streams. The study of the different flour streams composition is necessary since it determines the flour quality and the flour uses. The scientists at Spain analysed four break streams and nine reduction streams for moisture, ash, starch, protein, damaged starch, falling number, ...