Large bakery enterprises operating in a three-shift mode, in their technological processes, mainly use methods for preparing dough on a thick dough, accelerated uncooked and uncooked methods. For small-scale production, these methods are not suitable due to the special mode of operation of most bakeries and workshops for the production of bakery products (CBI). The use of accelerated methods of processing raw materials increases the cost of finished products in connection with the use of improvers and acidifiers. Given the operating mode of small bakeries, it should be considered rational to use the cold poolish technology, characterized by prolonged fermentation for 12-24 hours with a minimum amount of yeast in the dough. Increasing the nutritional and biological value of products on poolish dough is ensured by the use of extruded oats with a modified chemical composition in exchange for a portion of wheat flour. Finished products were characterized by increased specific volume and porosity. The physicochemical and organoleptic characteristics of the French baguette produced by innovative technology met the requirements of the state standard. Baguette had good taste and aromatic characteristics, attractive appearance, elastic crumb with uniform porosity.

A) Sales of bread and bakery products in Russia for 2015-2019 are decreasing. In general, over a five-year period, they decreased by 5.4 % and in 2019 amounted to 7.59 million tons [1]. A similar situation is observed in the Bryansk region. Consumption of traditional bakery products in the period 2014-2019 decreased by 9 % [2]. The movement of the population towards proper healthy nutrition is becoming more and more stable and the existing assortment does not meet the needs of the modern consumer. There is a need to search for new approaches to solving this issue. The search for a solution to the issue of obtaining healthy bread sometimes finds an answer in the old recipes of different peoples. Thus, in Gagauzia, bread is still baked using dry sourdoughs derived from grape must, a mixture of wheat or corn flour. b) The purpose of the research was to develop a technological process for producing wheat bread based on dry sourdough based on grape must, to determine the organoleptic and physicochemical characteristics of such a bakery product, to develop a technical and technological map of this product. The object of research was baked wheat bread, prepared on the basis of sourdough from grape must and corn flour. The starter culture was subjected to microbiological research in the laboratory of the Federal Service for Veterinary and Sanitary Supervision of the Federal State Budgetary Institution «Bryansk Interregional Veterinary Laboratory» (extract from the Test Protocol No. 18-10999 dated 30.05.2018). Evaluation of organoleptic indicators (appearance, crust color, crumb condition, smell, taste) according to GOST 5667-75 and physical and chemical: humidity (GOST 2109-75), porosity with Zhuravlev’s probe (GOST 5669-96), acidity (GOST 5670-96). c) Wheat bread made from grape must, the process is not complicated, but time-consuming. It takes 6-7 hours to prepare the dough. The process of creating a dough takes place in 2 stages (the first is the soaking and swelling of the starter cake; the second is the proliferation of yeast cells). The kneading and ripening of wheat bread dough is 2-2.5 hours. The moisture content of the dough is 50%, the duration of the whole process of making bread takes 8-10 hours. The energy value of the product was 242 kcal. The product yield was 160 %, the acidity of the finished product was 4.3. The mass of one bakery product was 730-740 g. It is necessary to bake such bread at a temperature of 190-200 °C. d) Baked wheat bread was distinguished by high taste, organoleptic and physico-chemical characteristics. Such bread does not cause bloating in the intestines and has a beneficial effect on its microflora.

From the perspective of the structural-functional approach to the analysis of technology of fermented kvass produced by way of infusion, are considered critical elements, completion of which will provide higher technical and economic indicators (TEP) production of this food product. The conclusion is substantiated that in the existing kvass technology, the most appropriate technological process to be improved is the production of kvass loaves. A promising direction in improving the technology of kvass is proposed, which is implemented by replacing kvass loaves with extrudates obtained by thermal vacuum processing of the main raw materials of plant origin. This effect on the raw material will save all its most valuable ingredients, as well as reduce the complexity of obtaining kvass and improve its quality.

For the production of snacks, various cereals are used as the main ingredients. However, at present, enrichment of extruded products with dietary fiber, bioactive components is increasingly common. The physicochemical and organoleptic properties of extruded products depend on the addition of ingredients rich in proteins, fiber and bioactive components. The nutrient content of the extrudates is particularly influenced by the conditions of the extrusion process. The article discusses research in the use of various technologies and the use of raw materials that improve the nutritional value and other properties of extrusion products.

The paper presents material that indicates the feasibility of using grape seeds as a valuable ingredient in a composite extruded mixture. Arguments are given in favor of a rational approach to the involvement of secondary raw materials obtained in the process of processing grapes in the economic turnover. Based on the analysis of the chemical composition and individual technological properties of grape seeds, approaches to obtaining a composite mixture for further use in the development of functional or enriched bakery and flour confectionery products are justified.

The article summarizes information about the technologies of composite mixtures linked by a single concept and based on the principles of thermal vacuum plastic extrusion. Classification features of such technologies, as well as their main parameters, are presented and justified. Rational values of the composition of mixtures in terms of the ratio and humidity of the ingredients included in them are given. The conclusion is made about the prospects of using composite mixtures in the technologies of functional or enriched bakery and flour confectionery products.