Application of pectin in composite formulations for improving the nutritional value of bakery products

Current trends in the food industry are focused on developing products with enhanced nutritional and biological value and functional properties that contribute to the prevention of diet-related diseases. In this regard, the development of composite mixtures for bakery products using pectin as a source of dietary fiber and a functional ingredient is highly relevant. The aim of this study was to develop and scientifically substantiate formulations of composite mixtures with pectin for bakery products with increased nutritional value and to investigate the effect of pectin on technological and consumer properties of the products. The main research directions included selecting optimal pectin dosages, studying its influence on the rheological properties of dough, product quality, and nutritional value. The scientific and practical significance of the work lies in expanding the range of functional bakery products and developing new formulations that increase dietary fiber content and improve structural and mechanical characteristics. The research methodology included the development of experimental formulations, physicochemical and sensory analysis of dough and finished products, determination of quality and nutritional indicators, and statistical processing of experimental data. The results showed that the introduction of pectin into composite mixtures improves crumb structure, increases water-holding capacity of dough, enhances product yield, and enriches bakery products with dietary fiber. Optimal pectin dosages ensuring high consumer properties were determined. This study contributes to the development of functional bakery technology and expands scientific knowledge on the application of hydrocolloids in breadmaking. The practical significance lies in the possibility of implementing the developed formulations in bakery enterprises to produce enriched products aimed at healthy nutrition.