Abstract
Current problems of the quality of wheat flour bread were analyzed. Here we studied whether apple pectin can be used in production of bakery goods. The significance of such properties of pectin as solubility, swelling, viscosity, susceptibility to acid and enzymatic hydrolysis for technological process were determined. Pectin radioresistance and detoxifying properties are equally important. Results of investigation of the apple pectin effect on dough fermentation process and quality and sorption properties of wheat bread are presented. Experimental substantiation of the most rational way of introducing pectin into dough is provided. The effect of pectic substances on the process of acid accumulation during dough fermentation is confirmed. Investigations were performed using methods of testing baking quality. We confirmed that addition of apple pectin leads to intensification of biotechnological processes and provides high quality and sorption properties of finished products.
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