The dissertation is devoted to the use of hemp seed processing products in bakery production in order to expand the range of bakery products with increased nutritional and biological value.
Studies have shown that hemp seed products contain significantly more protein than first-grade wheat flour: 4.8 times more in hemp protein, 3.4 times more in hemp flour, 2.5 times more in kernels, and 2.1 times more in bran. The fat content in these products is 4.9-30 times higher than in wheat flour.
Wheat flour is dominated by glutelins (58.6%), which ensure the elasticity of the dough. Hemp products are dominated by globulins (39.8-61.7%) and albumin (26.1-32.1%).
The fatty acid composition of hemp seed products has an optimal ratio of ω-3 and ω-6 (1:3.4 - 1:3.9).
Hemp seed products have a significantly higher mineral content than wheat flour. In particular, magnesium is 22.1-75.5 times higher, potassium is 8.6-11.9 times higher, calcium is 3.3-82.7 times higher, and zinc is 6.1-11.6 times higher.
It is proved that for the most effective enrichment of bread with components of hemp seed processing products, it is recommended to replace wheat flour with 10% hemp flour or 15% hemp protein and its combined use with 5% hemp bran or 7% hemp seed kernels, provided that technological solutions are implemented to preserve the usual consumer characteristics of finished products.
It was found that the optimal mode of kneading bread dough with hemp seed products is 5 minutes at the first speed and 15 minutes at the second. This provides a better specific volume (up to 2.75 cm³/g), high shape stability (0.62-0.57) and improved crumb structure. Prolonged kneading at the second speed contributes to uniform porosity, elasticity and even distribution of kernels in the dough. The finished products have the correct shape, a smooth surface without cracks and a pleasant taste with a slight herbal tinge.
Studies have shown that the highest shear stress is observed in samples with 15% wheat flour replaced by hemp protein with an additional 7% of kernels. Dough tests using a penetrometer with the addition of hemp seed processing products showed an increase in the conditionally ultimate shear stress by 33.3-60 %.
The analysis of pharynograms and alveograms of the dough samples confirms that the addition of hemp flour and protein changes the rheological properties of the dough. The water absorption capacity decreased by only 2.7-3.8%, and the stability of the dough decreased by 1.5-6 minutes. The lowest dilution was observed in the sample with 10% hemp flour, while the replacement of 15% wheat flour with hemp protein led to a 17.6% increase in dilution.
The sample with 10% hemp flour showed the highest elasticity, all samples with hemp components had a 67.6% lower extensibility compared to the control sample. The tensile index remained stable, while the strength of the flour decreased - by 70 o.a. at 10% replacement and by 104 o.a. at 15% replacement of wheat flour with hemp protein.
The addition of hemp seed processing products leads to a decrease in the specific volume of dough by 7.7-11.5%.
It has been proven that the use of hemp seed processing products reduces the gas-forming capacity of dough by 0.9-6.6% due to the absence of starch, which is a source of maltose.
Studies have shown that the addition of hemp seed products affects the staling process of bread. Samples with hemp protein, kernels and bran retained their freshness better: after 24 hours - by 7-12%, and after 48 hours - by 2-10% more than the control sample. Studies using the gravimetric method showed that the loss of bound moisture was 0.1-0.7% less and free moisture by 1.6-1.9% in samples with protein, kernels and bran.
Studies have shown that the addition of hemp seed products improves the nutritional value of bread. The content of proteins and fats in such samples increases by 19.0-65.7% and 17.4-84.6%, respectively, while carbohydrates are reduced by 9.3-11.3% compared to the control.
The energy value of bread with hemp protein, kernels and bran is 1.4-9.4% higher, while that with hemp flour is 2.7% lower. The content of dietary fibre increases by 41.9-75.5%.
Bread with hemp ingredients contains more essential amino acids: lysine by 37.8-86.2%, methionine + cysteine by 16.6-36.3%, phenylalanine + tyrosine by 16.5-38.8%. The content of ω-3 increased by 1.7-3.8 times, ω-6 - by 1.2-1.9 times.
The daily requirement for protein increased by 7.2-23.1%, for dietary fibre by 4.4-18.0%, and for essential amino acids by up to 54.2%.
Based on the research, the company developed recipes and technological instructions for new types of bread: Bran Hemp Bread, Hlukhiv Hemp Bread, Hemp Mix and Hemp Bread using hemp seed products. The introduction of these products will help to expand the range of bakery products with increased nutritional and biological value.
