Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids

Unfavorable ecological and food security situation in the world causes frequent spread of diseases gastrointestinal tract. In particular, number cases irritable bowel syndrome is increasing, especially among young working population. Diet therapy, which includes increasing amount dietary fiber combination with phospholipids, effective for prevention these diseases. A perspective raw material a high content fibers pumpkin cellulose, can be added to recipe bakery products instead part wheat flour. The aim work was find effect cellulose sunflower lecithin on conformational changes structure dough bread from flour completeness assimilation this by organism. It established that infrared spectra flour, differ reflection intensity character. process fermentation, transformations deepened an increase replacement coefficient increased. For samples, reflectance lower compared dough, but there were almost no differences location spectra. general, biological value samples additives than control sample, however, makes it promising enriching valuable nutrient giving health properties. rational replacing more 7 %, taking into account decrease