dough yield and volume yield compared to the control after the addition of hemp oil.
On addition of hemp flour, up to 10% reduction was reported in the baking loss
along with an increased bread yield. Incorporation of hemp grits mostly affected
bread arching and index number. Hemp oil was found to be the most suitable
ingredient (according to the results of sensory analysis), which improved the crust
colour, crumb elasticity, ease of bite, crumb moisture, consistency and overall
impression when compared to the control variant. Also, addition of hemp grit
elevated the quality of bread arching, index number and aroma. However, during
processing (baking), it encountered few drawbacks such as occurrence of green
colour and typical strong odour. Nevertheless, on combining the results of RapidMix Test (bakery experiment test) and sensory analysis, it was concluded that hemp
oil could be used for ideal addition both in terms of technology and nutrition
(Apostol et al. 2015b). The nutritional content of butter extracted from hempseeds
was found to be much more than that of peanut butter (Callaway 2004).
Soups, porridge and gruels made out of hempseed flour had sufficed the needs of
thousands during famines. Ground hempseeds and flour have been used for making
cakes, bread and granola bars. Results of the bakery test reported that flour from the
wheat variety Scorpion had the highest specific volume and lowest convexity of the
pastries. The highest ratio number was determined by the recipe which contained
Rosso wheat flour and hemp grits (Ruban et al. 2016). Hempseed cake attained after
oil pressing was processed in the laboratory conditions to obtain hemp flour. Its
incorporation to wheat dough had influenced the dough rheological characteristics.
The hemp flour affects water absorption and dough development time and consequently bread volume, colour, structural and textural properties of the breadcrumb
(Pojić et al. 2014). Incorporation of hemp flour beyond a specific limit (15%) was
found to decrease dough stability and dough strength. The study revealed that
addition of hemp flour to bread elevated the amounts of important nutrients such
as proteins and iron (Pojić et al. 2014). Moreover, the fatty acid composition and the
antioxidant properties of the oilseed cakes support for its potential usage as nutritional supplements. Hemp fibre can be termed as an efficacious by-product of
hempseed which can be used in industries for manufacturing durable fabrics and
papers.
In a similar study, addition of hemp protein concentrates along with hemp flour
was carried out for preparation of gluten-free starch bread (Korus et al. 2017b). In the
case of formulation involving hemp protein, a significant increase in bread volume
was observed with comparatively smaller change in bread crumb structure. On the
other hand, formulations based on hemp flour weakened the dough structure which
therefore made the dough prone to easy deformation. Hence, such supplementations
of starch bread with hemp controlled hardening of the crumb, which is the primary
cause of bread staling. Besides increasing the sensory acceptance, formulations
incorporated with hemp were also demonstrated to increase the nutritional value.
This is because hemp-based formulations were found to be rich in protein content,
fats, minerals and dietary fibre. Therefore, it is worthy to note that such gluten-free
bread products will have higher nutritional value when compared to its wheat and
rye bread counterpart.
388
I. Syed et al.
On addition of hemp flour, up to 10% reduction was reported in the baking loss
along with an increased bread yield. Incorporation of hemp grits mostly affected
bread arching and index number. Hemp oil was found to be the most suitable
ingredient (according to the results of sensory analysis), which improved the crust
colour, crumb elasticity, ease of bite, crumb moisture, consistency and overall
impression when compared to the control variant. Also, addition of hemp grit
elevated the quality of bread arching, index number and aroma. However, during
processing (baking), it encountered few drawbacks such as occurrence of green
colour and typical strong odour. Nevertheless, on combining the results of RapidMix Test (bakery experiment test) and sensory analysis, it was concluded that hemp
oil could be used for ideal addition both in terms of technology and nutrition
(Apostol et al. 2015b). The nutritional content of butter extracted from hempseeds
was found to be much more than that of peanut butter (Callaway 2004).
Soups, porridge and gruels made out of hempseed flour had sufficed the needs of
thousands during famines. Ground hempseeds and flour have been used for making
cakes, bread and granola bars. Results of the bakery test reported that flour from the
wheat variety Scorpion had the highest specific volume and lowest convexity of the
pastries. The highest ratio number was determined by the recipe which contained
Rosso wheat flour and hemp grits (Ruban et al. 2016). Hempseed cake attained after
oil pressing was processed in the laboratory conditions to obtain hemp flour. Its
incorporation to wheat dough had influenced the dough rheological characteristics.
The hemp flour affects water absorption and dough development time and consequently bread volume, colour, structural and textural properties of the breadcrumb
(Pojić et al. 2014). Incorporation of hemp flour beyond a specific limit (15%) was
found to decrease dough stability and dough strength. The study revealed that
addition of hemp flour to bread elevated the amounts of important nutrients such
as proteins and iron (Pojić et al. 2014). Moreover, the fatty acid composition and the
antioxidant properties of the oilseed cakes support for its potential usage as nutritional supplements. Hemp fibre can be termed as an efficacious by-product of
hempseed which can be used in industries for manufacturing durable fabrics and
papers.
In a similar study, addition of hemp protein concentrates along with hemp flour
was carried out for preparation of gluten-free starch bread (Korus et al. 2017b). In the
case of formulation involving hemp protein, a significant increase in bread volume
was observed with comparatively smaller change in bread crumb structure. On the
other hand, formulations based on hemp flour weakened the dough structure which
therefore made the dough prone to easy deformation. Hence, such supplementations
of starch bread with hemp controlled hardening of the crumb, which is the primary
cause of bread staling. Besides increasing the sensory acceptance, formulations
incorporated with hemp were also demonstrated to increase the nutritional value.
This is because hemp-based formulations were found to be rich in protein content,
fats, minerals and dietary fibre. Therefore, it is worthy to note that such gluten-free
bread products will have higher nutritional value when compared to its wheat and
rye bread counterpart.
388
I. Syed et al.