Czech J. Food Sci., 2021, 39(2):65-70 | DOI: 10.17221/204/2020-CJFS

Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and breadReview

Marcela Sluková ORCID...*,1, Lucie Jurkaninová1, Simona Gillarová1, ©árka Horáčková2, Pavel Skřivan1
1 Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
2 Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread.

Keywords: rye flours; fermentation; rye sourdough bread; antifungal compounds

Published: April 29, 2021  Show citation

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Sluková M, Jurkaninová L, Gillarová S, Horáčková ©, Skřivan P. Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread. Czech J. Food Sci.. 2021;39(2):65-70. doi: 10.17221/204/2020-CJFS.
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