Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality
Source abstract
Abstract
Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young’s modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increased water absorption, dough development time, and stability, while extensiograph analysis showed increased dough resistance and decreased extensibility and energy with hemp protein addition. Statistical analysis revealed that hemp protein significantly affected the moisture content, specific volume and crumb color of breads. Bread fortified with hemp protein had a darker color compared to the control bread. The addition of hemp protein affected the texture of the breads. It is recommended that hemp protein could be utilized as an alternative protein source, potentially enhancing dough characteristics, texture, quality, and the nutritional value of protein-rich breads, biscuits, snacks, and other bakery products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Proteins in Food Systems · Polysaccharides Composition and Applications
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Technology, International Hellenic University, Alexandrian Campus, 57400 Thessaloniki, Greece
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