Effect of sea buckthorn juice organic acids on rye flour autolytic activity

Large groups in the bread assortment are rye flour products. Rye flour baking properties are significantly inferior to wheat flour characteristics due to difference in carbohydrate-amylase complex. The article presents the experimental results of changes in the autolytic properties of rye flour under the influence of sea buckthorn juice organic acids. The study presents an argument for using organic acids of sea buckthorn juice in rye products. The amylolytic complex of modified rye flour has been studied. The increased acidity of sea buckthorn juice makes it possible to achieve sufficient peptization of rye flour proteins and inactivation of α-amylase, favorably affecting rheological properties of dough and the quality of finished products.