The results of studying the carbohydrate-amylase complex of by-products of processing rice grain have been presented. The composition and the content of carbohydrates in the studied products have been determined. The studies have shown that attacks of starch by exogenous α α α α α-amylase in various by-products are not identical. Starch of immature grains of rice, grits of rice, and broken rice are most available to the action of this ferment. Studying activity of amylolytic enzymes in the products of processing rice grains showed that their effect was insignificant, while the highest activity of the amylase was observed in immature grains of rice. Studying the physico-chemical properties of the carbohydrate-amylase complex of by-products of grain rice processing showed that they contained amylolytic enzymes with high enzymatic activity. High water absorption ability of starch that is a part of by-products of rice processing, and its availability to the action of exogenous amylases make it possible to use these products for intensifying the biochemical processes in bread production.