FUNCTIONAL ROLE OF PECTIN IN TECHNOLOGY OF BAKERY PRODUCTS

Freezing of bread semi-finished products is accompanied by a variety of adverse events, such as denaturation of proteins or yeast cell death. For the reduction of adverse events, dough is combined with cryoprotectants. This article presents the research findings of pectin’s influence on rheological properties of dough and physicochemical quality parameters of bread. The obtained data allow recommending pectin in production technology of bread from frozen semi-finished products.