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 additio

SUBMITTER: Wiedemair V 

PROVIDER: S-EPMC8954276 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature