The studies in the field of designing recipe compositions and technologies for new kinds of bakery products, including those enriched with physiologically functional ingredients, are now very relevant and promising, since they allow organizing nutrition on a scientific and hygienic basis, and focusing on the health aspect is one of the most powerful factors of bakery products liquidity. The aim of the study was an experimental substantiation for the use of grain ingredients, medicinal plant raw materials, carotene-containing raw materials and a food protein additive based on grain flour enriched with the mycelium of white button mushroom (Agaricus bisporus) in the production of functional bread. A systematic analysis of the bakery production technology of products enriched with promising phyto-fortificants serves as the methodological basis of the study. According to the selected methodology, the problem of selecting and justifying the use of phyto-fortificants in the recipe of bakery products, as well as improving the prescriptions of bakery products using promising phyto-fortificants, was solved. It has been found that applying of phyto-fortificants has a positive effect on the dough maturation processes.

Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of choosing and justifying the use of wild-growing phyto-enrichment agents of different species has been solved. It has been established that the introduction of phyto-enrichment agents has a positive effect on maturation processes of the dough. The use of wild medicinal raw materials is more justified in the form of herbal infusions. In the production of non-alcoholic carbonated drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves, rose hips and thyme herbs have the most harmonious taste. In the production of sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the greatest inhibitory effect on the development of bacteria.

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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