BREAD SUPPLEMENTATION WITH HEMP SEED CAKE: A BY-PRODUCT OF HEMP OIL PROCESSING

摘要

Hemp seed cake remaining after oil pressing was processed in the laboratory conditionsrnto obtain hemp flour that influence the rheological properties of wheatrndough, and the quality of bread was studied. The obtained hemp flour was mixedrnwith wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 andrn20/80). The obtained results indicated that hemp flour affected water absorptionrnand dough development time, and consequently bread volume, color and structuralrnand textural properties of bread crumb regardless of the level of substitution.rnHowever, the presence of hemp flour in formulation, as being nongluten flour, didrnnot necessarily distort all rheological properties. In this context, dough stabilityrnand dough strength were not significantly affected by the addition of hemp flourrnup to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) ofrnthese parameters. Bread supplemented with hemp flour had higher nutritionalrnvalue and provided elevated intake of important nutrients such as proteins andrnmacro- and microelements, especially iron.