The article shows using plant phospholipids (lecithin) in the manufacture of bakery products. The article analyzes the patented ways of using phospholipids products (lecithin) in the production of bakery products in Russia and abroad. Patent search was conducted over the period from 1935 to 2015 on databases of patent offices of the United States, Japan and the European Patent Organisation. Conducted analysis led to the conclusion about the widespread use of phospholipids in bakery products. It was determined that generally there are used lecithins derived from sunflower, soybean and peanut oil, but the lecithins obtained from rapeseed oil production which are significant not only in Russia, but also abroad, are not used. Due to this, there were made conclusions about scientific and practical interest to study effectiveness of lecithin derived from rapeseed oil, to improve the quality, nutritional value and longer preservation of freshness of bakery products

The data characterizing physical and chemical indicators and composition of biologically active agents of rape lecithins have been provided. The efficiency of application of rape lecithins to improve the properties of wheat flour has been shown. Rape lecithins have high nutrition value caused by the presense of complex of biologically active agents, namely, phospholipids, nonsaturated fatty acids, vitamin E, pro-vitamin D, macroelements (potassium, calcium, magnesium, phosphorus) and microelement iron. Rape lecithins have the strengthening effect on wheat flour gluten that allows to transfer flour gluten from the II group of quality to the I group of quality. The strengthening action of rape lecithins on wheat flour gluten is due to the interaction of amino groups of gluten protein with carbonyl group of phosphathidilserins and phosphate group of phosphathid acids present in the lecithins and possessing sour properties.

The data characterizing chemical composition of the dietary supplement obtained from the secondary resources of apple processing using innovative technology, as well as the composition of food fibers, vitamins which are antioxidants, macro and micro elements have been provided. On the basis of the conducted researches it’s been concluded that dietary supplement from secondary resources of processing of apples is a source of food fibers, including pectin substances possessing anti-toxic and antioxidant properties, the vitamin C and P-active agents possessing antioxidant properties, as well as the source of macro and microcells

The article presents a comparative assessment and peculiarities of nuclear magnetic relaxation characteristics of rapeseed and sunflower lecithin. It was established, that lecithin’s nuclear magnetic relaxation characteristics, namely, protons’ spin-spin relaxation time and amplitudes of nuclear magnetic relaxation signals of lecithin components, depend on content of oil’s fat acids and phospholipids, contained in the lecithin. Comparative assessment of protons’ spin-spin relaxation time of rapeseed and sunflower lecithin components showed, that for their identification protons’ spin-spin relaxation time of the lecithin’ first component at 40°C and 60°C temperature, when differences in values of protons’ spin-spin relaxation time of the sunflower and rapeseed lecithin’ first component are most obvious, should be used as an analytical parameter. Comparative assessment of amplitudes of proton’s NMR signals of sunflower and rapeseed lecithin components showed, that relations, established earlier for sunflower lecithin between mass share of phospholipids (substances insoluble in acetone) and the sum of amplitudes of proton’s NMR signals of the third and fourth components, cannot be applied to rapeseed lecithin; that is for the development of an express method for determination of mass share of substances insoluble in acetone (phospholipids) in rapeseed lecithin, it is necessary to carry out additional research with the purpose of clarifying the mentioned relations

The research objective is to investigate nuclear magnetic relaxation characteristics of – periods of spin relaxation and amplitude of nuclear magnetic resonance signals of protons of colza lecithins depending on temperature and a mass fraction of substances, insoluble in acetone, that is the phospholipids contained in colza lecithins. It has been revealed that colza lecithins represent complex four-component system, thus each of the components is characterized by certain periods of spin relaxation and amplitudes of nuclear magnetic resonance of signals of the protons contained in colza lecithin. It’s been revealed that amplitudes of nuclear magnetic resonance of signals of protons of the third and fourth components of colza lecithin depend on a mass fraction of substances, insoluble in acetone, that is depend an mass share of the phospholipids contained in colza lecithin.

The purpose of the research has been to conduct a comparative assessment of the quality of low-fat sunflower lecithins obtained by different technologies.