Today huge value gets the complex of actions directed on the preservation of health of the population. It is possible to refer to the creation of products of mass consumption of treatment-and-prophylactic appointment to such preventive actions. By means of natural food additives it is possible to increase food value of the product and to give it medicinal properties. It is possible to use pectin which is natural detoxi-cant to such additives. The researches of pectins possessing high protective properties in relation to radioactive metals getting to a human body are of special interest. The objective of the research was studying the possibility of using pectina-ceous extract from small-fruited apples extract in the produc-tion of bread. The research problems were studying the effect of pectinaceous extract from the wring of small-fruited apples on quality indicators of the flour; the analysis of the influence of pectinaceous extract on the process of fermentation at production of wheat bread, the definition of the main indica-tors of the quality of bread with using pectinaceous extract. For carrying out the experiment the flour of the 1-st grade and apple pectinaceous extract were used. The ability of the flour to absorb moisture at the batch of dough and to keep formed carbon dioxide depends in great degree on the quality of the gluten. Bread compounding with introduction of pectinaceous extract of small-fruited apples has been developed. At intro-duction of extract to the product the stability improves, porosi-ty and specific bread volume increases. The amount of ex-tract making optimum impact on the duration of fermentation and the quality of bread makes 18 % of the flour quantity. At such dosage the best organoleptic indicators are achieved. All physical and chemical indicators remain within the require-ments of normative documents. Such bread can be recom-mended for preventive nutrition as pectinaceous extract ren-ders therapeutic effect on a human body.