Composite rye is a cereal rich in vitamins and trace elements, making it a valuable component in animal feeding and the food industry. However, traditional rye contains pentosans — substances that are difficult for animals to digest, limiting its use in feed rations. Modern scientific developments have enabled a reduction in pentosan content in grain, making low-pentosan rye more nutritious and economically beneficial for animal husbandry, reducing feed costs and improving nutrient digestibility. Additionally, composite rye is widely used in the bread-making industry. A mixture for preparing rye bread and bakery products includes rye bran, dried wheat gluten, sown rye flour, sugar, dried rye malt, enzymes, and antioxidant ascorbic acid. This composition ensures high protein content (30 g per 100 g of product), moderate fat (2 g), and carbohydrates (40 g), as well as an energy value of approximately 290 kcal per 100 g. To preserve quality, the product should be stored at a temperature not exceeding 20 °C and relative humidity not exceeding 75%, with a shelf life of no more than 3 months from the date of manufacture. Thus, composite rye is a universal product that, due to its improved characteristics, finds application both in animal feeding and in bakery production. This makes it an important element of the agro-industrial complex, contributing to increased production efficiency and improved final product quality.
