Baking quality of rye in Switzerland

This paper aims to better understand the milling and baking quality of rye varieties in Switzerland, in order to better meet the needs of users for rye. A quality scheme is proposed to determine the quality of rye grown in Switzerland. The analyzes measuring the flour yield (PHL, ash content) and the starch quality (falling number, Amylogram viscosity) are included in this scheme and a total of 40 points can be obtained. In 2007 and 2008, the varieties GISETTO and VISELLO got the highest points number with each 27 points in 2007 and 34 points in 2008. In contrast, the variety CADI got the lowest points number.