Use of Hemp Raw Materials in Common Bakery Product Recipes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910182" target="_blank" >RIV/62156489:43210/16:43910182 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Use of Hemp Raw Materials in Common Bakery Product Recipes

Popis výsledku v původním jazyce

This paper deals with the possibilities of using products derived from industrial hemp in creating recipes of common bakery products. The food industry may use only industrial hemp products containing less than 0.3% of THC. Nine recipes were created during testing, in which addition of hemp oil, hemp grits, hemp flour and hemp protein added to wheat flour, or combinations thereof, were evaluated. The influence of the recipe composition on the bakery product characteristics was evaluated by the baking test (Rapid-Mix-Test or RMT). Lowest baking loss (10.62%) and the highest yield of bread (147.81%) was in recipe with 10% share of hemp flour. The highest volume yield was recorded after the addition of hemp oil. Index number that characterizes arching of baking goods was highest for variants with 5% and 10% of hemp grits. Sensory analysis evaluated descriptors of shape, crust colour, aroma, elasticity of the crumb, crumb colour, ease of bite, mouthfeel after brief chewing, consistency, crumb moisture, taste and overall impression. Addition of the hemp oil in seven descriptors out of eleven achieved a better evaluation than in the control variant. The addition of hemp flour and protein has positively influenced the crumb moisture.

Název v anglickém jazyce

Use of Hemp Raw Materials in Common Bakery Product Recipes

Popis výsledku anglicky

This paper deals with the possibilities of using products derived from industrial hemp in creating recipes of common bakery products. The food industry may use only industrial hemp products containing less than 0.3% of THC. Nine recipes were created during testing, in which addition of hemp oil, hemp grits, hemp flour and hemp protein added to wheat flour, or combinations thereof, were evaluated. The influence of the recipe composition on the bakery product characteristics was evaluated by the baking test (Rapid-Mix-Test or RMT). Lowest baking loss (10.62%) and the highest yield of bread (147.81%) was in recipe with 10% share of hemp flour. The highest volume yield was recorded after the addition of hemp oil. Index number that characterizes arching of baking goods was highest for variants with 5% and 10% of hemp grits. Sensory analysis evaluated descriptors of shape, crust colour, aroma, elasticity of the crumb, crumb colour, ease of bite, mouthfeel after brief chewing, consistency, crumb moisture, taste and overall impression. Addition of the hemp oil in seven descriptors out of eleven achieved a better evaluation than in the control variant. The addition of hemp flour and protein has positively influenced the crumb moisture.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

610-615

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500109