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of the production of functional and specialized bread are substantiated. The article proposes the directions

and specialized bread and bakery products, which determines the need for intended regulation of the chemical

bread with various additives with functional properties. However, the introduction of various fillers

, functional, and sensory evaluations in comparison with refined wheat bread, which is taken as a control group

on the fermentation process in dough semi-finished products and on the quality of white bread, made from premium wheat

and the change of the functional status of territories and cities' image is an all-around and continuous process

. The issues of introducing the rate of release of bakery products in one hand and the purchase of bread from

of bread, confectionery and pasta». The compatibility of educational programs was noted, the need

diseases. A technology of production of bread with a high content of selenium is developed. The increase

of production-financial functioning of economic subjects. The authors prove that to compare the costs dynamics

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