Rusu Iulian Eugen, Marc Vlaic Romina Alina, Mureşan Crina Carmen, Mureşan Andruţa Elena, Mureşan Vlad, Pop Carmen Rodica, Chiş Maria Simona, Man Simona Maria, Filip Miuţa Rafila, Onica Bogdan-Mihai, Alexa Ersilia, Vişan Vasile-Gheorghe, Muste Sevastiţa
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania.
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Plants (Basel). 2021 Jul 29;10(8):1558. doi: 10.3390/plants10081558.
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
将来自达契亚·塞库埃尼（Dacia Secuieni）和泽尼特（Zenit）品种的大麻粉以不同比例（5%、10%、15%和20%）添加到面包中，以改善其营养特性。本文的目的是介绍这些面包样品的先进营养特性。所选的大麻品种被批准供人类食用，其种子中的四氢大麻酚（THC）含量符合最大允许水平的要求。新产品的蛋白质含量从8.76%增加到11.48%，脂质含量从0.59%增加到5.41%，矿物质含量从1.33%增加到1.62%，纤维含量从1.17%增加到5.84%。弹性和孔隙率分别从95.51%降至80%和从78.65%降至72.24%。钾、镁、钙、磷、锰和铁是添加了来自达契亚·塞库埃尼和泽尼特品种大麻粉的面包中的主要矿物质。含大麻粉的面包样品中不饱和脂肪酸的总量在67.93克/100克至69.82克/100克之间。鉴定出了八种氨基酸，其中三种是必需氨基酸（赖氨酸、苯丙氨酸、组氨酸）。小麦面包中缺乏的氨基酸赖氨酸从0.003克/100克增加到0.101克/100克。随着大麻粉的添加，蔗糖和果糖含量降低，且未检测到葡萄糖。在储存的前三天，酵母和霉菌的数量减少。关于质地剖面，添加5%大麻粉的样品获得了最佳结果。总之，添加大麻粉的面包已被证明具有比小麦面包更优越的营养特性。
