Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( var. ).

The consumers interest in organic food and farmers' search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( var. Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye.