Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

Anna Mikulec , Stanisław Kowalski , Renata Sabat , Łukasz Skoczylas , Małgorzata Tabaszewska , Anna Wywrocka-Gurgul

Abstract

The aim of the study was to use hemp flour for the production of bread and to determine their impact on selected chemical, texture, organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile, the total polyphenol and furan derivatives content. Bread with hemp flour was characterized by significantly higher protein content (13.38–19.29 g/100 g d.m.), in comparison to wheat bread (11.02 g/100 g d.m.). The share of 30 and 50% of hemp flour contributed to the reduction of organoleptic assessment of the bread. The hemp flour content significantly inhibited the changes in the hardness of bread crumb by reducing bread stalling index from 1.12 (wheat bread) to 0.05 (50% of the additive). The share of hemp flour influenced the color of the crumb by increasing its browning index from 29.69 (standard bread) to 46.26 (50% of the additive). The share of hemp flour influenced the polyphenols content by increasing from 256.43 (standard bread) to 673.59 mg GAE/kg (50% of the additive). Formation of such furan derivatives as furfuryl alcohol, furfuryl aldehyde as well as hydroxymethylfurfural was dependent on the participation of hemp flour. For industrial production, the share of hemp flour should not exceed 30%.