EVALUATION OF EFFECT OF HEMP FLOUR ON QUALITY OF SOURDOUGH RYE BREAD

UVHXDU

Abstract

Due to the growing interest of consumers in healthy eating and the search for new non-traditional ingredients, the development of bread enriched with biologically valuable substances is an urgent task of the modern food industry. Hemp flour, which is a source of complete protein, fiber, polyunsaturated fatty acids, vitamins and minerals, is a promising additive for functional bread baking. However, the introduction of non-traditional ingredients can have a negative effect on the technological and rheological properties of the dough, as well as on the quality of the finished product. In this paper, we study the effect of adding hemp flour on the quality of rye bread made with sourdough. The possibility of adding hemp flour to the rye bread recipe was evaluated at various concentrations (0% (control), 5%, 10%, 15%, and 20% of the flour weight). To assess the effect of the additive, an analysis of the rheological properties of the dough was carried out, including determining the ultimate shear stress, viscosity and relaxation. The quality of the finished bread was assessed based on organoleptic indicators (taste, aroma, color, crumb consistency and appearance) and physicochemical characteristics (moisture, porosity, acidity). It was found that adding hemp flour in an amount of up to 15 % does not have a significant negative effect on the sensory and physicochemical properties of bread, allowing it to be enriched with valuable nutrients. Increasing the concentration of hemp flour to 20 % leads to a decrease in the rheological properties of the dough, a decrease in volume and deterioration of the sensory characteristics of the finished product, such as taste, aroma and texture. The results obtained allow us to optimize the recipe for rye bread with the addition of hemp flour to achieve an optimal balance between nutritional value and consumer properties.