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This article presents the influence of pentosanases enzymes on the rheological parameters of the dough obtained from rye flour. The rheological characteristics of the rye dough were determined using the alveographic and consistographic methods. The functional properties of the main constituents of rye - starch, proteins and pentosans influence the baking characteristics rye flour. Rye does not contain as much gluten as wheat, and the quality of rye gluten is poor when it comes to retaining gases. This means breads...