The use of pectin extracts from chaenomeles fruits in bakery

Abstract

Currently, an urgent task is the creation of food products with directed biological activity through the use of natural ingredients. The mass consumption of bread gives reason to consider it as a product with exceptional potential and significance for improving the quality of nutrition and protecting the organism from the effects of harmful environmental factors. The aim of the research is to study the chaenomeles fruits, to determine the rational parameters for obtaining pectin extracts and to evaluate their effect on the baking properties of flour, the course of the technological process and the quality of finished bakery products. The objects of the research were chaenomeles fruits; pectin extracts; wheat flour; prototype bread samples. It has been studied the kinetics of pectin substances extraction and has been proposed the process rational parameters, which make it possible to obtain extracts with high functional and technological properties. It is shown that the addition of pectin extract from chaenomeles fruits at a dosage of up to 15 % improves the quality characteristics of bread. The proposed recipe allows obtaining high-quality enriched bakery products.