SUMMARY
The yeast-free sourdough, intended for the production of baked goods, has been studied. According to the results of microbiological studies, the pathogens of bread diseases in such types of flour were identified: wheat, polb (spelt), oatmeal and rye. Experiments have confirmed the effectiveness of the use of pure cultures of lactic acid bacteria in sourdough for the oppression of bread diseases. The use of yeast-free sourdough with an increased content of pure cultures of lactic acid bacteria, as well as the use of gluten-free flour with high protein and fiber content, allows to classify the finished product as functional with improved dietary properties.