Petrov N.Yu., Drevin V. E., Taranova E.S., Kryuchkova T.E., Nikulin D.S. PRODUCTION TECHNOLOGY BASED ON RYE BREAD WHOLEMEAL ADDITION NARDEK

Petrov Nikolay Yuryevich

Doctor of agricultural sciences, professor, the vice rector on innovatively – a production activity, the head of the department of technology of storage and processing of agricultural production Volgograd State Agrarian University

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Prospect Universitetskii, 26, 400002 Volgograd, Russian Federation

Drevin Valery Evgenyevich

Candidate of chemical sciences, the associate professor, the dean of faculty of processing technologies, the head of the department "Chemistry" Volgograd State Agrarian University

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Prospect Universitetsky, 26, 400002 Volgograd, Russian Federation

Taranova Elena Sergeevna

Candidate of agricultural sciences, associate professor of technology of storage and processing of agricultural production Volgograd State Agrarian University

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Prospect Universitetsky, 26, 400002 Volgograd, Russian Federation

Kryuchkova Tatyana Evgenyevna

Trainee of chair of technology of storage and processing of agricultural production Volgograd State Agrarian University

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Prospect Universitetsky, 26, 400002 Volgograd, Russian Federation

Nikulin Dmitry Sergeyevich

Postgraduate student of chair technology of storage and processing of agricultural production Volgograd State Agrarian University

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Prospect Universitetsky, 26, 400002 Volgograd, Russian Federation

Abstract. Study the composition and physiological properties of rye flour, malt, nardek and bakery products on their basis. Developed by recipe and baking technology based on rye bread wholemeal with nardek. Found that the addition of rye malt and nardek enriches mineral composition of rye bread and increases its nutritional value.

Key words: rye, flour, dough, malt, nardek, bread.

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