Hemp (<i>Cannabis sativa</i> L.) Flour-Based Wheat Bread as Fortified Bakery Product
Iulian Eugen Rusu,
Romina Alina Marc (Vlaic),
Crina Carmen Mureşan,
Andruţa Elena Mureşan,
Vlad Mureşan,
Carmen Rodica Pop,
Maria Simona Chiş,
Simona Maria Man,
Miuţa Rafila Filip,
Bogdan-Mihai Onica,
Ersilia Alexa,
Vasile-Gheorghe Vişan,
Sevastiţa Muste
Affiliations
Iulian Eugen Rusu
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
Romina Alina Marc (Vlaic)
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
Crina Carmen Mureşan
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
Andruţa Elena Mureşan
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
Vlad Mureşan
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
Carmen Rodica Pop
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Maria Simona Chiş
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
Simona Maria Man
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
Miuţa Rafila Filip
Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania
Bogdan-Mihai Onica
Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Ersilia Alexa
Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania
Vasile-Gheorghe Vişan
Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Sevastiţa Muste
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
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.