Харчові технології eters of wheat bread (drying, baking, bread volume, ratio of bread volume to dough volume). Bread baking varied from 13.4% to 13.9% depending on the variety. The highest indicator was in the control variant, in the remaining varieties this indicator did not change significantly and amounted to 13.4-13.5, which is 3-4% less. Bread drying, depending on the variety, did not change significantly and amounted to 5.0-5.4%. This indicator was the lowest in the control variant of 5.0%, which can be explained by the absence of pumpkin flour in bread. It was found that bread volume was 203-225 cm 3 /100 g of dough. The highest volume was in the variant without pumpkin flour -225 cm 3 /100 g of dough, the smallest -with the addition of pumpkin flour of Ukrainian multi-fruited, Potimarron and Mozoliivskyi 15 varieties. Therefore, the addition of pumpkin flour led to a decrease in volume, while the variety did not significantly affect this indicator. This tendency is due to the fact that 10% of wheat flour was replaced with pumpkin flour. The trends in the mixture volume with powder depending on the type of pumpkin were similar, but this indicator varied within 321-354 cm 3 /100 g of the mixture of wheat flour and pumpkin flour. So, the highest indicator was in the control variant, which is 8-10% higher than the remaining variants. It was found that the ratio of bread volume to dough volume without adding pumpkin flour to it was the highest -2.13. In variants with the addition of pumpkin flour, this indicator was lower by 9-10% compared to the control variant. Replacing 10% of wheat flour with pumpkin one provided 1.93-1.95 cm 3 of bread from 1 cm 3 of such a mixture.

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