Dobrudzha Agricultural Institute, 9520 General Toshevo, Bulgaria
Abstract. This paper considers the use of apple pectin as a means of correcting the technological and baking properties of flours from wheat cultivars of different quality (Pryaspa, Enola, Pobeda, Aglika, Albena, Iveta, Zlatina, Lazarka, Kalina and Kiara) with 2.5% damage by Sunn pest. It was found out that the 2.5% damages caused by Sunn pest did not significantly affect the quality of the investigated cultivars. The studied wheat cultivars demonstrated specific reaction to the added pectin. The use of pectin provoked positive changes in the sedimentation value of cultivars Aglika, Albena, Iveta, Zlatina, Lazarka and Kalina. The negative effect of pectin on the amount of the wet gluten in 70% flour depended of the cultivar’s genotype. Greatest differences in the amount of wet gluten in comparison to the check cultivar were found in Kalina and Kiara (quality group C) and lower in Lazarka (quality group B). The effect of pectin was expressed in greater water absorption of the flours, time for dough formation and dough relaxation. The farinograph number quality increased in all investigated flours but rarely exceeded significantly the norms for the respective quality groups. Positive effect of apple pectin on the baking properties was established in all investigated cultivars. Form resistance and crumb quality were improved. The pores were small and evenly distributed, and the crust color was more intensive. Significant positive variations in the values of volume and form resistance of bread in comparison to the checks were found in cultivars Kalina, Lazarka and Kiara.