Research of bakery properties of varieties of selection rye

The Strategy for Improving the Quality of Food Products in the Russian Federation until 2030, approved by Government Order No. 1364-r of 29 June 2016, is aimed at ensuring full nutrition, preventing diseases, increasing the duration and quality of life of the population, stimulating the development of production and circulation of food products on the market of proper quality. One of the tasks facing the bakery industry is the need to restore the production of rye bread and varieties from a mixture of rye and wheat flour everywhere. Rye bread baking can be carried out not only in the conditions of large enterprises, but also in the conditions of low-capacity enterprises. The main task of rye selection is to improve existing varieties, that is, to create varieties with higher flour-baking qualities. The variety "Memory Bambisheva" refers to a steppe ecological group, Botanical varieties "Vulgare". During the competitive test the average yield in the Saratov region amounted to 3.5-3.7 tons per hectare. The variety has a high winter hardiness, drought resistance to asphyxiation, morbid affection, and a good lodging resistance [1]. Studies of bakery properties of rye varieties "Saratov 7" and "Memory Bambisheva" are given, grade features of rye are noted, comparative assessment by technological indicators is carried out, technology of rye-wheat bread production is proposed. The obtained indicators show the expediency of introducing flour from white grain rye "Memory Bambisheva" into the raw material base of bakery products.