The use of rye flours is still of great importance for the bread varieties in the middle,north,and east Europe countries.In comparison to processed wheat flour products there does not exist an established method for determining the water absorption of rye flour.In the process of bread production the quantity of water for the dough preparation is not only of great importance economical wise but also in respect of the quality of the baked goods,which depends mainly on the optimized water addition in respect of the crumb softness and shelf life.