The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.

The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.

In the presented work, an assessment of the raw material resources of the roots and rhizomes of wild inulin-containing plants of high elecampane (Inula helenium L.), greater burdock (Arctium lappa L.), medicinal dandelion (Taraxacum officianale Wigg.) was carried out, the possible annual volume of harvesting of roots and rhizomes in the territory North Ossetia-Alania. In Russia, the volumes of inulin production are small, therefore, pharmaceutical industries are forced to use more expensive imported inulin, which increases the cost of diabetic products. In this connection, the search for new sources of inulin is relevant. It has been established that the possible annual volume of blanks is 3.0-3.5 tons of dry matter. The chemical composition, the content of biologically active substances of the investigated types of inulin-containing raw materials are analyzed. It was noted that in the roots and rhizomes of elecampane, the high content of inulin is 37.0% -39.4%, in the roots of dandelion officinalis - 36.1% -37.0%, burdock - 37.2% - 38.8%. The maximum amount of phenolic compounds 7.3% was found in the roots and rhizomes of elecampane, the minimum - in the roots of burdock 5.0%. The content of pectin compounds was: 12.0% of the mass of dry matter - in high elecampane, 10.4% of the mass of dry matter - in burdock and 10.0% of the mass of dry matter - in dandelion officinalis. Some fragmentation, lack of information on a more complete chemical composition of metabolites of species of the genera burdock, dandelion and elecampane opens up wide opportunities for subsequent researchers.

This article discusses the use of additives from the roots and rhizomes of inulin-containing plants in baking. A method has been developed for the production of bread with the addition of powders of wild-growing inulin-containing plants at a dosage of 1.5%, which makes it possible to obtain a new type of bread while reducing the consumption of baker’s yeast by 10-15%, or reducing the duration of dough fermentation by 15-20%. The content of inulin in 100 g of bread made from wheat flour with the addition of 1.5% to the mass of high elecampane powder is 0.41 g/100 g (S.V.), the fructose content is 0.35 g/100 g (S.V. ). It was found that the added additives do not reduce the microbiological safety of bread. So, QMAFAnM in the sample with high elecampane - 3.5 × 102, in the sample with dandelion officinalis - 1.0 × 102, in the sample with greater burdock 2.3 × 102, which meets the requirements of SanPiN. The quality indicators of powders from roots and rhizomes have been determined, their influence on the technological process of bread production has been studied. A rational dosage was established in the amount of 1.5% by weight of flour, which makes it possible to obtain bread with high quality indicators, increased nutritional value.