INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

Abstract

The effect of hemp flour in a partially defatted form (HF) at levels 5, 10, 15 and 20 % on the dynamic rheological properties and wheat bread quality was analyzed. The dynamic rheological tests have shown a drop in storage modulus (G') and loss modulus (G") for dough samples in which HF was incorporated in wheat flour. The bread’s physical parameters (loaf volume, porosity, elasticity) presented higher values than those obtained for the control sample up to a level of 10 % HF addition. The color of the bread crumbs and crust became darker with the increased level of HF addition. The bread firmness increased whereas the bread gumminess and chewiness decreased with the increased level of HF addition. Sensory, the most appreciated bread samples were those up to 5-10 % level of HF addition in the bread recipe. The PCA plot shown that, on overall acceptability, the most significant impact (p < 0.01) had the color (r = 0.855), smell (r = 0.899) and taste (r = 0.900) sensory characteristics.

Keywords

• bread-making
• fundamental rheology
• principal component analysis
• wheat flour