Flour, Dough, and Bread Properties of Wheat/Barley/Hemp Composite Flour as Affected by the Barley and Hemp Content

摘要

Barley flour decreased protein content in wheat-barley flour blend, and addition of hemp wholemeal or hemp fine flour into this cereal premix caused a proteins level recovering. Protein quality unequivocally fell correspondingly to dosage levels of both non-traditional plant materials, in case of hemp products with different impact of used type. Lowered baking quality was proved also during testing of viscoelastic properties: non-fermented dough was less resistant to overmixing, fermented dough had worse machinability and prepared bread was described by lower volume. Bread quality characteristics corresponded to results of the rheological proofs, i.e. the higher barley portion in recipe, the lower bread volume determined. Tested hemp products showed a negative influence on technological quality with exception of dehul-led hemp wholemeal H_4. The ingredient increased volumes of fermented dough as well as of bread, and also improved bread sensorial profile (it was the best among composite samples). Measured data were satisfyingly correlated together, showing a capability of crumb penetration trait to verify changes in bread volume and sensorial profile. Hierarchical clustering was primarily based on barley portion in blend/recipe, and secondary according to used hemp type (wholemeal, fine flour).