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.

E-mail: niish-sv@mail.ru

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