IULIANA BANU *, INA VASILEAN “DUNĂREA DE JOS” UNIVERSITY OF GALAŢI, FACULTY OF FOOD SCIENCE AND ENGINEERING, 111, DOMNEASCA ST., 800201-GALAŢI, ROMANIA
The processing value of the grain can be predicted by combining measurements made from grain, flour, or dough and combining them into prediction models. This study evaluated the correlations between grain rye quality factors: proximate structural and compositional particularities, endosperm matrix protein, and milling performance. Those three factors, derived from the orthogonal transformation of the matrix, were retained to explain 91.8% of the variation according to eigenvalues. Twelve samples of rye have been analysed: four rye varieties (Orizont, Suceveana, Gloria and Impuls) from the crop years 2004, 2005, 2006.
