The book "Application of antioxidants in technology and formation of consumer properties of enriched flour products: monograph" by Z. Sh. Mingaleeva and his colleagues is a unique publication that opens up the world of science about food technologies and their impact on human health to readers. In today's society, where the issue of food quality and safety is becoming increasingly relevant, this monograph represents an important contribution to the study of the role of antioxidants in the production of flour products. The book discusses in detail various aspects of the use of antioxidants in the technology of enriched flour products. The authors investigate how these substances can affect the consumer properties of products, their taste, aroma, texture and shelf life. The reader will be able to learn about how modern technologies can improve the quality of bakery products, making them not only more tasty, but also healthy. An important focus is how antioxidants help to preserve nutrients and prevent oxidative processes, which is especially true in modern production conditions. This monograph will be of interest not only to specialists in the field of food technology and agronomy, but also to a wide range of readers interested in a healthy lifestyle and proper nutrition. Students, graduate students and university professors working in the field of food technology will find in the book a lot of useful information and recommendations. It will also be useful to manufacturers of bakery products that seek to improve the quality of their products and meet the growing demands of consumers. The topics raised in the book cover not only scientific aspects, but also practical recommendations for the introduction of antioxidants in production processes. The authors share the results of their research, which can become the basis for further developments in the field of food enrichment. The book also addresses the safety of antioxidants, which makes it particularly relevant in light of current trends in healthy eating. Z. Sh. Mingaleev is a well-known scientist in the field of food technologies, whose work has already managed to win recognition in the scientific community. His research concerns not only antioxidants, but also other aspects of food production and processing. In this context, the monograph becomes not just a collection of facts, but a real guide to the complex world of food technologies, where every reader can find something new and useful for himself. If you’re looking for a book that will help you better understand how science can affect our nutrition and health, “Applying antioxidants to technology and shaping the consumer properties of fortified flour products” will be an excellent choice. It will not only expand your knowledge, but also inspire new ideas in the field of food production and consumption. In a world where health is becoming a priority, research such as that presented in this monograph is becoming particularly valuable and necessary. Thus, this publication is not just a scientific work, but an important step towards understanding the importance of quality nutrition in our lives. By reading this book, you can not only learn about the latest advances in food technology, but also think about how to improve your own nutrition and health.