DISCRETE TECHNOLOGY OF RYE BREAD ON SOURCE

Abstract

Rye bread was the staple food. For example, at the beginning of the twentieth century, more than 1-1.2 kg of rye bread per day. But during the twentieth century, the consumption of rye bread gradually decreased and already in years, the average person ate 650-700 g of bread per day, of which 450-500 g was rye. The area under winter rye began to be reduced, as this crop was less productive than winter wheat.