Food is an important public and social problem. Changing lifestyles, the falling, or, conversely, raising standard of living associated with the need to increase the energy of food, inadequate intake of vitamins and minerals, and with it the separate use of food products and biologically active substances has led to the need for developing functional foods. In Russia, the emergence of functional food products on the market is well ahead of the knowledge about these products in the medical community responsible for their manufacture. The population also lacks this knowledge. In the production of bakery products from wheat flour, adding the products after processing pumpkin, carrots, beetroots and potatoes can both raise the nutritional value of the finished products and improve the organoleptic and physical-chemical indicators of their quality. In particular, this applies to the color and structure of grain of bread, its aroma and flavor.