Bread Rice flour Lecithin Structural and mechanical properties of dough IR spectra Consumer propertiesThe last decade was recognized as a time of rapid development of gastrointestinal tract diseases, including inflammatory bowel disease. The etiology of this disease is unknown. The age peak of the incidence is 20-40 years, ie the working population. This negatively affects the economic situation in the world. The course of this disease largely depends on nutrition, because the main approach to reducing morbidity is diet. According to the recommendations of nutritionists the protein content should increase in the diet with maximum restriction of fiber. Bread, as one of the main food products, is an excellent product for adjusting its chemical composition and nutritional value, taking into account the recommendations of nutritionists. The structural and mechanical properties of the dough for the manufacture of bread were characterized by the gas-holding capacity in terms of the specific volume of the dough and the shape-holding capacity in terms of the spread of the dough ball. Studies of conformational changes of protein substances were performed in the near infrared region by IR spectroscopy in the wavelength range 1330-2370 nm with a step of 10 nm. Samples were prepared with lecithin and replacing part of the wheat flour with rice. The use of rice flour reduces gas content by 3.7-20.4%. The diameter of the ball of dough with rice flour during fermentation decreased by 3.7-18.5%, depending on its dosage. This indicated an increase in the viscosity of the dough system due to its biopolymers. The introduction of lecithin and rice flour significantly changes the protein complex of the dough because the main function in the formation of gluten is played by proteins. All reflection spectra of the studied samples, except for the lecithin sample, have a similar character. Samples of all types of raw materials in the analyzed wavelength range preferably had a higher reflection intensity than samples of dough made with their addition. Increasing the dosage of rice flour reduced the specific volume and porosity of bread samples. The rational amount of application of rice flour to replace wheat flour was set at no more than 20%.