Ways to improve the quality and nutritional value of rye bread

The purpose of this research work is to study the possibility of using dietary fiber (DF) from flaxseed flour and rice husk as an additional raw material in the production of rye bread. The study was conducted on samples included in the recipe of rye bread with the addition of 5; 10; 15; 20 % flaxseed flour by weight of wheat flour of the first grade and 0,5 % rice husk by total weight of flour. From the results of the study showed that the addition of powder DF of 0,5 % of Flaxseed flour up to 15 % by weight of wheat flour of the first grade allows to enhance nutritive and biological value of the finished product, and rheological properties of dough and sensory characteristics of bread deteriorated. In the course of the study, this model was chosen as the best option for preparing enriched rye bread.