**9. Conclusions**

It is necessary to understand the impact of enzymes in AX and the behavior of rye proteins during the malting process. Although in the case of wheat this is studied with more depth, there is still no mass commercialization of wheat bread products. The malted and unmalted whole grain of rye and wheat contains fibers that are beneficial to prevent noncommunicable diseases. In malted flour compared to unmalted flour, the amount of soluble fibers increases. However, it is necessary to conduct research with cereals from different countries and compare the composition of these functional flours to apply them to different food products.
