Abstract
Wheat/hemp and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends, using two different Czech commercial wheat flour samples (standards M, M1) and bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results. According to seeds composition, nutritional flour enrichment reached higher levels of protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx. 3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the SRC profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions. Results from the baking test showed that the hemp composites were partly dependent on hemp flour form. Volumes of bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun volumes were evaluated in close range of 325 - 369 mL/100g against 381 mL/100g for standard M1. Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of 10% in recipe.
Highlights
Bakery cereal products represent a basic daily-eaten food, and their role lay in a satiating function
The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results
In terms of the solvent retention capacity (SRC) profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions
Summary
Bakery cereal products represent a basic daily-eaten food, and their role lay in a satiating function. Mainly wheat and rye flours undergo fermentation and common rolls and bread are manufactured. Composite flours containing wheat and others cereals and non grain seeds have become popular in the baking technology due to customers’ increasing interest in healthier food. In the last few decades, soy or spelt have been successfully included among common bakery raw materials. Hemp (Cannabis sativa) is planted as two subspecies, namely ssp. The latter is called hash hemp and belongs to forbidden raw material with respect to intoxicating substances production [6]. Hemp flour composition differs according to used feedstock (dependent on variety and planting locality), means of preparation and defatting. Protein, fat and starch rates are typically present at 30% - 33%, 7% -
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