Udvorgeli L. A sophistication of technology of bread from a pectin containnig powders

. The thesis is devoted to improvement of technology bread baking of products with use pectin containing powders for giving to prod-ucts of functional properties. The chemical structure and technologi-cal properties pectin of containing powders is investigated. Their influence on biochemical, microbiological process in the test is in-vestigated. Is established, that pectin containing the apple and beet powders raise viscosity and ascorbic number ability, worsen elastic-ity of the test. It results in decrease gas permeability of the test, re-duction of volume and crumb of bread. Keywords: pectin containing apple and beet powders, tocsins of substance, pectins of substance, insoluble food fibres, bread with functional properties, biopolymers of the dought.