Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal.

ABSTRACT: Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, and breads with increasing HC levels (0-30%) were analysed for ash, protein, lipids, soluble and insoluble fibre, phenols, tocols, and carotenoids. Technological traits, colour, and sensory quality were also assessed. HC showed higher contents of most compounds than rice flour. As a result, enriched breads displayed marked nutritional improvements: protein increased from 8.9 g/100 g (control) to 17.6 g/100 g (30% HC), lipids from 1.5 to 3.9 g/100 g, soluble fibre from 0.54 to 1.2

SUBMITTER: Nakov G 

PROVIDER: S-EPMC12564878 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature