Functional Bread Made Using Rye Flour and Innovative Ingredients Based on Sprouted Rye Grain

Abstract

The development of the production of bakery products for specialized and functional
 purposes, enriched with irreplaceable components that allow changing bread as a nutritional
 element, is a priority for the baking industry. The aim of the work was to study the nutrition
 values of bread made using rye flour and an innovative ingredient based on sprooted rye. It was
 shown that bread made using rye flour, as well as products based on sprouted rye, is a source of
 essential elements and it can be classified as food additives.