Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence
Source abstract
Abstract
Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study’s findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardness, increased elasticity, and chewiness of the breadcrumb, especially when the additive concentrations were greater than 3%. The addition of HI significantly increased the total amount of polyphenols, flavonoids, and antioxidant activity in the bread. The sensory evaluation revealed that gluten-free bread can be produced with a maximum of 2% HI without affecting its taste and aroma.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Phytochemicals and Antioxidant Activities · GABA and Rice Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Technology Fundamentals, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
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