Influence of extrusion condition and hemp addition on wheat dough and bread properties

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

“…Namely, the sample nr 0 (without added hemp flour and with the addition of 40% (8 g) of green tea leaves) was the brightest with much higher intensity of the yellow and red hue, than the hemp‐flour‐enriched crackers (Table ). This is in agreement with other studies that observed a great decrease in the L values due to the addition of hemp flour: to different doughs and breads (Wang and others ), extruded hemp/rice flour to energy bars (Norajit and others ), as well as notably darker cookies due to addition of apple fiber (Kojahdova and others ), and much darker biscuits due to added mango peels and seed kernels (Ashoush and Gadallah (). In addition, the Maillard reaction, together with the caramelization, is the main chemical event occurring during baking.…”

“…The observed changes could also be explained by the reduced amount of starch in the formulations due to smaller quantities of the brown rice flour that would gelatinize during the baking process and provide a more stable protein–carbohydrate matrix, where starch would expand more and consequently contribute to the elevated height. Wang and others () concluded that the addition of hemp flour to the wheat flour mix could lead to a higher onset gelatination temperature and cause later plasticization of the starch–protein network during gas cell walls forming and decrease the dough surface's mechanical strength in the baking process.…”

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

“…Considering the fact that defatted hemp flour was used within this study unlike the study of Wang et al . (), the decrease of Wabs could be attributed to the dilution of gluten–protein fractions of wheat flour, which is responsible for water binding during dough mixing at 30C. The results are in agreement with Miyazaki et al .…”

“…Wang et al . () did not report the decrease in dough stability even at higher levels of hemp flour (40%). Moreover, they reported the increase in Extensograph resistance and dough energy by addition of hemp flour – the parameters related to dough strength, while the extensibility remained unaffected compared with the control.…”

“…However, Wang et al . () reported the decrease of Wabs only at the level of 40% of full‐fat hemp flour, explaining this fact by the pronounced hydrophobic and lubricating effect of the fat from hemp that affects a small amount of water necessary to achieve an optimum consistency.…”