The rye varieties has been made at the Bühler laboratory aggregate using a technical scheme made of one passage of pre-grinding, three break roller passages, three reduction passages. The grinding fractions have been analyzed chemical-physically and biochemically. Flour fractions obtained differ qualitatively and quantitatively. The chemical composition of these fractions is function of the contents in different parts of the rye grain. The cumulative contents of total pentosanes and of a-amylase in the grinding fractions function of the extraction we get a curve similar to the cumulative curve of the ash contents function of the extraction.
