Silchuk T. A development of technology of bread of prolonged storage time.

The influence of rye-malt extract and enzyme Novamyl on bio-chemical and microbiological processes is studied at baking the bread, on its structural - mechanical characteristic, on a content of aromatic matters, saving of freshness of bread and stylling process. The technological instructions on application of rye-malt extract in a baking industry are designed. The new formulas are designed. Mak-ing of rye - wheat bread with addition of 5% rye - malt extract and 0,04% of enzyme Novamyl allows prolonging time of storage of bread by 10 days. Influence of UHF streams on quality and con-sumer validity for rye - malt extract and enzyme Novamyl has been researched. So, undertaken research let us to confirm that UHF processing of rye - wheat bread with addition of 5% rye - malt ex-tract and 0,04% enzyme Novamyl prolong storage time of bread at least to 1 month. Keywords: bread, malt extract, enzymes, stylling process.