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


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%.
Author Anna Mikulec - State Higher Vocational School in Nowy Sącz
Anna Mikulec,,
, Stanisław Kowalski (FoFT / DoCT)
Stanisław Kowalski,,
- Department of Carbohydrate Technology
, Renata Sabat (FoFT / DoToC)
Renata Sabat,,
- Department of Technology of Carbohydrates
, Łukasz Skoczylas (FoFT / DoToFVaM)
Łukasz Skoczylas,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Małgorzata Tabaszewska (FoFT / DoToFVaM)
Małgorzata Tabaszewska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Anna Wywrocka-Gurgul (FoFT / DoToC)
Anna Wywrocka-Gurgul,,
- Department of Technology of Carbohydrates
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2019
Publication size in sheets0.5
Keywords in EnglishWheat-hemp bread, Texture properties of the crumb, Polyphenol profile, Crumb colour, Hydroxymethylfurfural content
ASJC Classification1106 Food Science
URL https://www.sciencedirect.com/science/article/pii/S0023643818310867
Internal identifierWTŻ/2019/22
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
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FinansowanieThis Research was financed by the Ministry of Science and Higher Education of the Republic of Poland.
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