APPLICATION OF PECTIN-CONTAINING CONCENTRATES IN BREAD TECHNOLOGY

Authors

  • Abilova A.S.¹, Atkhamova S.K.² ¹Master’s Student, ²Associate Professor Tashkent Institute of Chemical Technology, Tashkent, Uzbekistan

Keywords:

pectin, bread technology, dough rheology, hydrocolloids, shelf life, functional food, moisture retention

Abstract

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.

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References

(Voragen et al., 2009)

(Thakur et al., 1997)

(Rosell et al., 2001)

(Collar, 2003)

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Published

2026-03-31

How to Cite

Abilova A.S.¹, Atkhamova S.K.². (2026). APPLICATION OF PECTIN-CONTAINING CONCENTRATES IN BREAD TECHNOLOGY. Journal of Applied Science and Social Science, 16(03), 1147–1149. Retrieved from https://www.internationaljournal.co.in/index.php/jasass/article/view/3879

Issue

Vol. 16 No. 03 (2026): Journal of Applied Science and Social Science

Section

Articles

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