The physicochemical characteristics of wheat and rye bread samples are presented. It was found that wheat bread contains 8.8% more fermentable dry matter than rye bread. It is shown that alcohol wort obtained from bakery waste using amylolytic enzymes can serve as an alternative raw material for alcohol production. The effectiveness of using wort from wheat bread waste is proven due to the increase in dry matter content after saccharification of the wort by 10,5 % and changes in pH, compared to the rye sample.
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