Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in the mentioned technological areas. The main goal of the study was a complex analysis of the food value, mineral and vitamin compositions of raw materials and bread with additives, on the example of pumpkin variety «Perekhvatka 69». This is necessary to further substantiate the development of technology for the production of new types of bakery products, expanding the range of products and satisfying various consumer preferences. The nature of changes in nutrients, mineral and vitamin compositions in the technological process has been studied, which makes it possible to determine the proportion of reduction in their content. Based on this, it is possible to adjust the content of nutrients, mineral and vitamin compositions before and after the technological process of processing raw materials and making bread with additives. It has been found that the introduction of pumpkin puree has practically no effect on the amount of washed gluten. However, at a dosage of pumpkin puree from 5 to 25 %, the compression strain of raw gluten increases from 68.5 to 94.7 units instrument. This makes it possible to regulate the desired final properties of bread and the deformation of gluten in the dough

One of the factors hindering the widespread use of persimmon syrup in baking is the lack of knowledge of its functional properties for the production of a wide range of bread products due to its chemical composition. Based on this, a study of the method of obtaining persimmon syrup, quantitative changes in the nutritional content of the first-grade “Azamatli-95” wheat flour, persimmon syrup of the “Hyakume” variety, mixtures of wheat flour and persimmon syrup, bread with the addition of persimmon syrup was conducted. It was found that during the hot pre-treatment of persimmon, the pulp yield decreases to 25 %, and the juice yield increases to 67.7 %. The regularity of changes in water consumption for diluting the syrup and for kneading the dough, depending on the amount of syrup added to wheat flour, was revealed. With a 1 % increase in persimmon syrup, the consumption of water for diluting the syrup increases on average by 1.193, and the consumption of water per dough decreases by 1.3 on average. The regularity of the quantitative change of food substances during baking is revealed, which allows correcting their content in mixtures of wheat flour and persimmon syrup, and in bread with additives. It was found that the content of phenolic compounds in bread with the additive increases: in the control sample of bread it was 0.13 g/100 g, and in the samples of bread prepared according to options I, II and III it was 0.4, 0.51 and 0.64 g/100 g, respectively, which is 2.7 times more than in the A95WF-PS5, A95WF-PS10 and A95WF-PS15 mixtures from wheat flour and persimmon syrup. When adding up to 10 % persimmon syrup to the first-grade wheat flour, the organoleptic characteristics of the bread, except for the crumb color, improved. Increasing the amount of added persimmon syrup up to 15 % to wheat flour leads to the deterioration of all organoleptic indicators of bread with the additive. The obtained results give an opportunity to regulate the desired quality of bread and use persimmon syrup as a functional ingredient