In recent years, there has been an increased interest of Russians in their health, a healthy lifestyle in general, to maintain which it is necessary to eat right. Scientists have proved that most of the diseases of the world's population occur due to improper, not rational nutrition, which in most cases causes chronic diseases. Everyone has the right to decide what to eat, what physical activity to set for themselves and other characteristics of a healthy lifestyle. Increasingly, Russians, regardless of age, gender, marital status and material wealth, are beginning to move to a healthy lifestyle. It should be noted that these are not always people suffering from certain diseases, on the contrary, they are Russians who have realized the need for a healthy lifestyle. One of the factors that affects healthy lifestyle is proper nutrition. Every day people eat bread and bakery products, this is the main food for many Russians, but today many people change their preferences in its use and choose bakery products with functional additives or gluten-free bread. The aim of the study is to study the dependence of the acidity of gluten-free bread on the additives introduced by modeling. Reducing the acidity in bread, including gluten-free bread, will have a beneficial effect on the body of people suffering from celiac disease and at the same time expand the segment of gluten-free products. The objective of the study is to conduct an experiment by modeling the acidity of gluten-free bread depending on the additives introduced. As a result of the simulation, a mathematical model of the accumulation of the acidity of gluten-free bread was calculated depending on the prescription components: whey, flaxseed flour and yeast. According to the obtained model, whey and flaxseed flour have an almost equivalent effect on increasing the acidity of bread crumb. At the same time, baking yeast has a negligible effect on the process of increasing acidity.

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