Development of complex processing of rye into starch and sweeteners
There was carried out technological estimation of different varieties of rye. Complex technology of winter rye processing into starch, sweeteners and carbohydrate products for food and feed was developed, providing the possibility to involve unclaimed resources of rye. As a result of rye processing using hydrolysis of cellulolitic, proteolitic and amilolitic action we received glucose and maltose syrups, carbohydrate concentrate.