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.

The trend of the modern society is to consume ecologically safe products or products with improved ecological properties. The article reviews some advantages and disadvantages of intensive and organic horticulture systems. It shows feasibility of an integrated system development. The object of the research is Prima apple cultivar, treated with the growth regulators such as foliton, vermicoffe, potassium, melafen and mettalocen. The article describes impact of growth regulators on the fractional composition of pectin substances. It proves that treatment of apple trees with potassium increases the weight fraction of soluble pectin while treatment with melafen and metallocen increases proto pectin content. Taking into account chemistry of pectin substances, fractional composition changes under different factors may be explained with structural changes of homogalaturonan and rhamnogalactoronan -1. The obtained experimental results have led to the conclusion that it is reasonable to use apples from trees that have been treated with melafen and metallocen for dry pectin production while those that have been treated with potassium should be used for pectin extracts. So, the obtained data showed the viability of the studied cultivation schemes in commercial apple orchards for organizing production of pectin and pectin-containing food products with improved ecological properties.

The article presents the results of experimental studies on the development of new types of pectin-containing beverages. Vegetable and berry juice, liquid pectin and natural flavor are selected as a recipe basis of drink. The results of study of chemical composition of the developed beverages showed that the recipe ratio of the selected raw materials provides an optimal ratio of physiologically active components, giving them functional properties. Such data provides a basis for their inclusion in the human diet to reduce the number of alimentary diseases.

This article presents the results of comparative studies of analytical characteristics of pectin substances in grape pomace depending on the variety. Grape pomace is a wine making secondary raw material. Industrial grape varieties processed for wine production in the southern part of Russia were chosen as the object of research. The results of studies have shown that grape pomace can be considered as a source of pectin for the development of functional nutrition products.

The cause of many pathological processes in the human body that entail various serious diseases is damage to cellular structures by free oxygen radicals. This has led to the urgency of developing drinks with high antioxidant and immunomodulatory properties. Various types of Chamerion, C. angustifolium L. and C. caucasicum and pomace of the Ancellotta grape variety growing in the South of Russia were selected as the objects of research. The results of determining the amino acid composition, the content of total polyphenols, flavonoids, anthocyanins and tannins confirmed the high antioxidant properties of C. angustifolium L. and C. caucasicum. It was found that the amino acid composition does not differ significantly by the type of Chamerion. The content of amino acids is not high, except for a relatively high number of four essential amino acids, such as leucine, valine, phenylalanine and isoleucine. Research results have shown that the type of Chamerion affects the content of antioxidant compounds. It was found that a small quantitative predominance of common phenolic compounds, flavonoids, anthocyanins and tannins is observed in C. angustifolium L. At the same time, the highest content of antioxidant compounds is observed in leaves and flowers. Quantitative evaluation of the anti-radical and anti-oxidative activity of the resulting beverage showed its high ability to bind free radicals, which is further confirmed by the indicators of restoring power (4.91 mmol Fe2+/1 kg of raw material).