Rye

• Main Authors: Poutanen, Kaisa, Katina, Kati, Heiniö, Raija-Liisa
• Other Authors: Zhou, Weibiao, Hui, Y.H., de Leyn, I., Pagani, M.A., Rosell, C.M., Selman, J.D., Therdthai, N.
• Format: Book Part
• Language: English
• Published: Wiley 2014
• Subjects: arabinoxylans; bioactive compounds; flavor components; rye grain; /dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being; name=SDG 3 - Good Health and Well-being; /dk/atira/pure/sustainabledevelopmentgoals/life_below_water; name=SDG 14 - Life Below Water; Nordic Sea; ural mountains
• Online Access: https://cris.vtt.fi/en/publications/096409ea-a839-43cc-b84e-647d0fa4574e; https://doi.org/10.1002/9781118792001.ch4

The present world harvest of rye is about 14.8 million tons, most of which is produced in the northern part of the region from the Nordic Sea to the Ural Mountains. Over one-third of the total rye crop is used for food, predominantly for various types of bread. Arabinoxylan is the major dietary fiber component of rye grain, and contributes remarkably to the water binding properties of the flour. The chemistry and solubility of the arabinoxylans is different in different parts of the grain. The main bioactive compounds in rye are lignans, phenolic acids, alk(en)ylresorcinols, phytosterols, trace elements and minerals, folates, tocopherols and tocotrienols and other vitamins. Consumption of rye products has also been related to possible colon and prostate cancer risk-reducing effects. The characteristic intense flavor of rye products is formed through the flavor components and precursors of rye, but particularly through the processing techniques used.