Yashchuk N. Technological properties of grain and flour of winter rye depending on the regimes and terms of storage.

The work is devoted to the problems of grain storage and flour of winter rye of different qualities in a long term period. The optimal regimes and terms of storage of grain products depend on their using are determined. The possibility of grain of winter rye with higher contents of germinated grain storage and using in bread-baking are investigated. The optimum term of storage rye grain with content about 15 % of germinated grain and its flour are determined - six month. The complex researches with synchronous studies changes of quality rye grain and rye flour of different quality of home selection during storage in different regimes are investigated. The points about an efficiency and expediency of bread-baking modifier using determined during storage of grain and flour of winter rye were studied in the dissertation. Highest modifiers of specific quality of rye grain and flour are identified. The basic results of researches were introduced in the industrial production.