QUALITY OF BREAD MADE FROM RYE GROWN WITH CONVENTIONAL AND ECOLOGICAL METHODS JAKOŚĆ PIECZYWA Z śYTA POCHODZĄCEGO Z UPRAW KONWENCJONALNYCH I EKOLOGICZNYCH

There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower baking loss. The way of tillage had no essential influence on porosity. Bread made from cultivar Conduct grown with ecological way received the highest notes in the sensory assessment (31.5 points). The addition of 19moll lactic acid to the dough enlarged bread volume, bread porosity and the total baking loss, not influencing on the sensory assessment of breads. In dependence of analyzed feature of texture the factor of changeability (the way of tillage, cultivar and the method of baking) influenced on the reological properties of breads from rye flour in different degree. The hardness, gumminess and chewiness of crumb depended on way of tillage, then on cultivar as well as the addition of souring agent. The cohesiveness of crumb depended on the way of tillage mainly. However there was affirmed no influence of the studied variables on bread springiness.