The aim of the work was to find the effect of pumpkin protein concentrate in combination with sunflower lecithin on biochemical processes in dough from wheat flour. It was established that the addition of 5 % pumpkin protein concentrate did not affect the amount of accumulated sugars, and the addition of 10% and 20 % reduced this indicator by 0.8% and 3.1 %. The amount of fermented sugars decreased by 1.2–8.4 %. This was due to the fact that proteins of pumpkin protein concentrate form complexes with wheat flour starch. This caused deterioration of access of enzymes to starch grains. As it can be seen biochemical processes in dough from wheat flour was influenced in case of addition pumpkin protein concentrate, mainly in terms of amount of fermented sugars
