Methods and technologies of industrial processing of winter rye grain for effective usage in bakery, mixed feed, starch-and-molasses, and other branches of industry

Sysuev V.A., Kedrova L.I., Utkina E.I., Lapteva N.K.

E-mail: niish-sv@mail.ru

The main results of researches on expansion of sphere of winter rye's grain processing are stated in the article. The most important elaborations are bakery and floury confectionary products with use of rye raw material. The ways of preparation of rye grain for animal feeding for the purpose of increasing of norms of input up to 30% for poultry and 70% for large horned cattle are offered. The technological receptions of cultivation winter rye for obtaining of a high quality grain are advanced.

Keywords: winter rye, bakery, floury confectionery products, malt, starch, fodder use, technological receptions