In recent decades, there has been a steady increase in consumer demand for healthy food products, which stimulates active research in the field of baking. The purpose of the work is the research and development of pectin–containing yeast-free (churned) bread. The objects of the study were samples of yeast-free (churned) bread obtained at the author's installation by Prof. Magomedova G.O. and others. in the laboratory of the Department of Technology of bakery, confectionery, pasta and grain processing industries of the Federal State Budgetary Educational Institution of Higher Education "VGUIT" (Voronezh). The research was carried out using standard methods generally accepted in the food industry in the laboratory of the Department of Food Technology and Nutrition Organization of the Moscow State Technical University (Maikop). It has been established that the churning of prescription components for whipped bread in combination with pectin substances contributes to the creation of a stable structure. The predominant effect on the organoleptic parameters of bread when using swollen pectins compared with dry and control samples is shown. The effect of the state of pectin (dry, swollen) on porosity is ambiguous and depends on the type of pectin substances used. Microscopic examination revealed significant differences in the structure of the bread crumb according to the variants, which are manifested in the different distribution of dense and loose pores. This is due to the type of pectin, which confirms its effect on the formation of the structural properties of bread under the same cooking conditions. A study of the sorption capacity of bread showed that the use of pectin substances increases this indicator from 5 (control – without pectin) to 65 (VEP+NEP dry) mg of Pb2+ ions/g of pectin. The combination of pectins increases the sorption capacity of bread, which confirms the synergistic effect of the action.

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