Abstract
In the modern world, great importance is attached to healthy and safe nutrition. With increasing awareness of health and well-being, consumers are increasingly paying attention to the composition of products, their nutritional value and their effect on the body. In the context of mass production of food, there is a need to develop high-quality and safe ingredients that contribute to improving health. Bread and bakery products are important components of the diet of many peoples. Their diversity, taste and nutritional value make them an integral part of culture and traditions. Bakery products are an important part of the diet, provide our body with building materials for growth and development, as well as energy. Currently, in order to expand the range and improve the consumer qualities of bread, work is actively underway to develop technologies and improve recipes. But the issue of optimizing and selecting the recipe and technology for the production of gluten-free bread remains relevant. Gluten-free bread is becoming increasingly popular among people who are gluten intolerant or who choose a gluten-free diet. To achieve the desired texture and taste, a combination of various gluten-free flours is often used in the production of gluten-free bread. In this article, we will look at the use of flaxseed and rice flour and psyllium, their properties and advantages in the production of gluten-free bread.