Peculiarities of organic bread production with the use of hemp flour

Abstract

The article examines the possibility of the use of organic hemp flour for production of organic wheat flour bread. The use of hemp flour provides an opportunity to increase the nutritional value of bread by increasing the amount of proteins, unsaturated fatty acids, fiber and minerals. The purpose of the article was to study the influence of hemp flour on the technological process, the quality of dough and bread. It was discovered that the replacement of wheat flour with hemp flour in the amount of 10, 15 and 20%, contributes to the intensification of the fermentation of the dough and reduces the duration of the maintenance of dough preparations. It was established that the introduction of hemp flour affects the decrease of specific bread volume only by 6-8%. The porosity of the crumb is reduced by 5-10% and is still within the normal range. The results of the research show that the elasticity of the crumb, as compared with the control sample, almost did not change in products which contain 10 and 15% of hemp flour. As the percentage of the hemp flour content raises up to 20 % the elasticity of the crumb decreases and slight sensation of crunching may be traced while chumping the crunch. It is established that the introduction of 10…20% of hemp flour contributes to the intensification of the maturation process of the dough and reduction of the time of technological process by 8-20 minutes. The study revealed that introduction of hemp flour in amount of 10% makes it possible to obtain bread, which according to organoleptic and physico-chemical parameters, only slightly inferior to the control sample. Thesample under research has a lower caloric content due to the low content of starch in hemp flour as compared to wheat. The consumption of bread with hemp flour provides coverage of the daily needs of human body in proteins, fats and fiber, as well as enriches the human body with ω3 and ω6fatty acids. It is established that introduction of 10% of hemp flour instead of wheat flour secures the appropriate quality of the bread and contributes to the enrichment in physiologically functional ingredients.