Abstract
The article presents studies of the quality of rye bakery products made from seeded rye flour with different indicators of autolytic activity and falling numbers. The physicochemical indicators of the quality of finished products (moisture, acidity, porosity) have been determined and the volume of molded products. The issues of the influence of autolytic activity on the volume and dimensional stability of finished bakery products are considered. The dynamics of changes in the volume of tinned breads from seeded rye flour with the same falling number depending on the autolytic activity of seeded rye flour was revealed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
