Department of Food Technology and Nutrition, MCI, Maximilianstr. 2, 6020 Innsbruck, Austria.
DIETZ Consulting e.U., Werndlgasse 1b, 4523 Neuzeug, Austria.
Molecules. 2022 Mar 11;27(6):1840. doi: 10.3390/molecules27061840.
Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.
麻籽压榨饼——麻籽油生产的副产品——是高蛋白、无麸质的原料，常被用于提高面包的营养价值。然而，麻籽原料的添加常常会对面包的工艺参数产生负面影响。因此，本研究旨在探讨不同麻籽压榨饼副产物添加到小麦面包混合物中，是否以及在多大程度上会对面包的质地和色泽特性产生不利影响。使用质构仪和三刺激值测量来确定质地剖面和颜色。还测量了原料的粒径。然后，主成分分析用于可视化所有测量值以及营养参数之间的相关性。结果表明，仅添加 1%的某些麻籽原料就会引起显著的工艺变化（p > 0.05）。麻籽原料增加了面包的硬度，降低了弹性。含有 1%麻籽的面包颜色也明显比参考面包深。添加更多的麻籽会导致颜色进一步加深，并恶化产品的工艺参数。因此，虽然各种麻籽原料具有很高的营养价值，但必须在感官特性（如质地和颜色）方面取得平衡。
