APPLICATION OF PECTIN-CONTAINING CONCENTRATES IN BREAD TECHNOLOGY

This study investigates the technological and functional effects of pectin-containing concentrates in bread production. Pectin, a plant-derived polysaccharide, exhibits high water-binding capacity, gel-forming ability, and structural stabilization properties. Experimental results demonstrate that the addition of pectin concentrates (0.5–2.0%) significantly improves dough rheology, enhances gas retention, and increases bread volume and porosity. Furthermore, pectin reduces moisture loss and delays staling by limiting starch retrogradation. The optimal concentration was found to be 1.0%, providing the best balance between texture, softness, and shelf life. The use of pectin derived from fruit processing by-products also contributes to sustainability and waste valorization. Overall, pectin concentrates are promising functional ingredients for improving bread quality and extending shelf life.