Agricultural Science Euro-North-East

Scientific journal
of the North-East Regional Agricultural Scientific Centre

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Effect of rye raw material on moisture changes and shrinkage of wheat-rye bread and glazed gingerbreads during storage

Lapteva N.K., Safina N.Z.


The positive effect of rye raw materials (malt and peeled fermented flour) on reduce of moisture loss and of shrinkage during storage of wheat-rye bread "Novij" and glazed gingerbread "Russkij suvenir".

Keywords: bread, gingerbreads, rye flour, rye malt fermented, shrinkage, storage