Abstract
<jats:p>The monograph provides a comprehensive review and analysis of the literature data on bread production, with an emphasis on environmental friendliness and the use of innovative technologies. Studies have shown that the use of a yeast suspension saturated with colloidal silver ions reduces the duration of fermentation and proofing of the dough. The analysis of the production technology of wheat and rye-wheat bread was also carried out and it was found that water treatment with colloidal silver ions significantly reduces the technological process. The necessary equipment has been selected and calculated. Special attention is paid to the intensification of the fermentation process in the production of gluten-free bread with a capacity of 150 kg per shift. The modern technology of gluten-free bread production is substantiated and the necessary equipment is considered. It is intended for managers and leading specialists of organizations and enterprises of the agro-industrial complex, teachers of agricultural educational institutions, students and graduate students.</jats:p>