Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland.
Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 33-300 Nowy Sacz, Poland.
Molecules. 2024 Nov 19;29(22):5455. doi: 10.3390/molecules29225455.
In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads. The use of sourdoughs had a minor effect on the physical properties of the bread tested (the volume and mass of the loaves, color, or crumb texture). There was no clear effect of the tested sourdoughs on the parameters of the crumb texture and its moisture, assessed physically, both on the day of baking and during storage. In this bread, the limiting amino acid was lysine (amino acid score from 56.22% to 57.63%), but the breads did not differ significantly in the value of this indicator. The n-6/n-3 ratio in breads containing hemp flour (from 3.73 to 4.48) may have a beneficial effect on human health. The best-rated bread was the HB4 with a score of 6.09. The acceptance of remaining breads were in the range from 3.91 for HB1 to 4.91 for HB2.
本工作研究了用于制作大麻面包的发酵和烘焙技术类型。测定了面粉和面包的理化成分、蛋白质营养质量、脂肪酸谱、质地、消费者接受度，使用电子鼻分析挥发性化合物和使用电子舌分析化学化合物。所得面包的蛋白质和总膳食纤维含量存在差异。使用酸面团对测试面包的物理性质（面包的体积和质量、颜色或面包屑质地）的影响较小。测试的酸面团对面包屑质地及其水分的物理参数没有明显影响，无论是在烘焙当天还是在储存期间。在这种面包中，限制氨基酸是赖氨酸（氨基酸评分从 56.22%到 57.63%），但面包在该指标的值上没有显著差异。含大麻粉的面包中的 n-6/n-3 比值（从 3.73 到 4.48）可能对人体健康有有益的影响。评分最高的面包是 HB4，得分为 6.09。其余面包的接受度范围从 HB1 的 3.91 到 HB2 的 4.91。
