The productivity, quality and bread-making properties of organically and conventionally grown winter rye
Bibliographic record
Abstract
Rye in combination with wheat is the major bread grain in northern Europe.Consuming rye whole grain products provides a rich source of dietary fibre as well as several bioactive compounds with potentially positive health implications.Due to limited research data concerning rye growing under different cultivation systems, there is also a lack of information on the influence of these systems on the quality properties of rye breads.The goal of the research was to compare the responses of rye to the conditions of organic and conventional management.The analysed properties included grain yield and quality, followed by the quality properties of whole grain flour, and ending with those of the end-product.Baking tests were carried out by using sourdough fermentation, and the pasting behaviours of rye flours were assessed using the Brabender Viscograph.Rye was grown on a sandy loam Albic Stagnic Luvisol (LVab-st) in a five-year crop rotation.Red clover was ploughed into the soil as green manure before rye sowing.For the organic treatment, no agrichemicals were used.For the conventional treatment, mineral fertilizers (N 83 P 30 K 75 kg ha -1 in total) and herbicides were applied.The results of this seven-year experiment showed that the grain yield by the organic treatment was 64% of that obtained by the conventional treatment.For the conventional treatment, the protein content was significantly (P < 0.05) higher than for the organic treatment.An inverse correlation (r = -0.596)was determined between protein and starch contents of rye whole grain flour.Although several differences occurred in the flour properties and fluctuations in the viscograms for the organic and conventional treatments, no significant differences in the properties of breads were established between the treatments.Consequently, the breads baked by using whole grain flour derived from organically and conventionally cultivated rye were practically of the same quality.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".