The results of the influence of sour milk serum on the process of the technological process of dough preparation and the quality of gluten-free bread with a starch-sorghum mixture. It was found that when using a sour milk serum the acidity of the test system and bread increases. In the pr ocess of fermentation of the test. gas generation increases. http://fitnessgravesyardes.shop/product-category/upper-pca-board/