54 improved quality indicators during storage is one of the priority and urgent tasks of the food industry [1, 2]. The work of researchers from many countries of the world is devoted to the development of gluten-free bread technology [3-5]. 1. Introduction Bread is the most readily available mass consumption product. The creation of special dietary food products with

46primarily in the level of nutrient consumption, which leads to the formation of risk factors for the development of many alimentary and alimentary-dependent diseases. In many European countries, as well as in Ukraine, alimentary defi- IntroductionToday, the structure of the population's diet has significant deviations from the formula of a balanced diet,

deynichenko g., djukareva g., dyakov a., Pavliuk i.