ACTA Scientiarum Polonorum - Technologia Alimentaria

abstract: 4 Austrian varieties of rye (‘Walstaudenroggen’, ‘Echo’, ‘Schlager’ and ‘Esprit’) and one Polish variety (‘Dańkowskie Złote’) were investigated. There were differences in grains composition as well as in starch properties. Among all varieties, the best one ‘Waldstaudenroggen’ was distinguished due to a high content of soluble carbohydrates, low level of amylose and high molecular mass of starch. Basing on those permises it was found, that the mentioned above properties, influenced high quality of rye variety. Despite growing in different climatical conditions, the Polish variety ‘Dańkowskie Złote’ did not differ in the analysed features from the Austrian ones.