Abstract
The results of work on the study of the intensity of the accumulation of reducing sugars and the decrease in the dynamie viscosity of infusions made from rye and triticale flour during their saccharification are presented. It is noted that in order to obtain a dough of normal consistency, it is necessary to take into account the ash content, water absorption capacity, the enzymatic activity of flour, the viscosity of welding and the method of preparing the dough from it when calculating the amount of water per batch of dough. It is shown that it is possible to obtain hearth custard bread with high consumer properties from a mixture of wheat and triticale flour with a falling number of 60–62s when using sourdough and baking on the hearth with frying.
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