The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread
Stanisław Kowalski,
Anna Mikulec,
Dorota Litwinek,
Barbara Mickowska,
Magdalena Skotnicka,
Joanna Oracz,
Kaja Karwowska,
Anna Wywrocka-Gurgul,
Renata Sabat,
Anna Platta
Affiliations
Stanisław Kowalski
Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland
Anna Mikulec
Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 33-300 Nowy Sacz, Poland
Dorota Litwinek
Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland
Barbara Mickowska
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
Magdalena Skotnicka
Department of Commodity Science, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdansk, 80-210 Gdansk, Poland
Joanna Oracz
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Łodz, Poland
Kaja Karwowska
Department of Commodity Science, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdansk, 80-210 Gdansk, Poland
Anna Wywrocka-Gurgul
Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland
Renata Sabat
Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 30-149 Krakow, Poland
Anna Platta
Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
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.
