Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit

Abstract

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product

“…53 The addition of gluten-free hemp flour, rich in fiber and protein, reduces the ability to absorb water and therefore the ability to retain the gases produced during cooking. 5,26,54 In the case of hemp flour addition to the final volume of bread, a significantly smaller volume, e.g. 1072 and 1048 cm 3 for bread with 30% and 50% addition, was obtained, respectively, compared with the original sample.…”

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

“…The acidity of the samples with sponge and sourdough was higher. The samples with sea buckthorn ingredient had a higher acidity due to the fact that sea buckthorn is a very good source of phenolic compounds such asphenolic acids, flavonoids and proanthocyanidins [ 3 ]. The samples had an astringent and acid taste (specific for sea buckthorn fruit) and a brown color.…”

“…Moreover, hemp protein is superior to soy protein as a functional ingredient in the production of bread, because the dough formed with hemp protein has properties closer to that of wheat dough and the obtained bread has a good volume [ 2 ]. Hemp seed press cakes, a by-product from oil extraction, are rich in proteins and fiber and can be valorized as a protein rich ingredient in bread [ 3 ].…”

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

“…4,5,11 One of the uses of press residues is flour production for producing bakery products, including cookies. 8,10,16,17 However, to the best of our knowledge there are no studies examining the forms of application of the faveleira by-product or detailing the production and characterization of faveleira seed press cake flour (FSPCF) and its application in the context of food products. This flour can add nutritional and commercial value to foods, innovate the food industry, and provide more sustainable oil production.…”