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

Author

Listed:
  • Marcela Sluková

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Lucie Jurkaninová

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Simona Gillarová

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Šárka Horáčková

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Pavel Skřivan

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • Marcela Sluková & Lucie Jurkaninová & Simona Gillarová & Šárka Horáčková & Pavel Skřivan, 2021. "Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(2), pages 65-70.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:2:id:204-2020-cjfs
    DOI: 10.17221/204/2020-CJFS
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