Hemp Flour Research Articles

Valorization Potential of Oil Industry By-Products as Sources of Essential Fatty Acids

The oil industry generates a high number of by-products which have the potential to be used in food formulation after they are properly treated. The aim of this study was to evaluate the nutritional potential of 14 different vegetable by-products from the oil industry (flour, meals, and groats) in terms of fatty acid composition and to investigate the effect of theoretical fortification of the bakery products with by-products high in ω-3. Results showed that some of the analyzed samples contain significant amounts of polyunsaturated fatty acids. Organic walnut flour and grape seed flour had a linoleic acid content higher than 60%. By-products obtained from thistle and sesame had a linoleic acid content ranging between 47.32% and 54.72%. Higher linolenic content was obtained for hemp flour (33.22%), red grape seeds meals (33.62%), and golden flax meals (64.65%). By theoretical fortification of wheat and wholemeal flours with high ω-3 by-products in a proportion of 5, 10, and 15%, the ω-3 content increased (2.2- to 22-fold higher) while the ω-6/ω-3 ratio decreased from 5.22 to 0.52–2.86 for wheat flour, and from 16.80 to 0.81–5.53 for wholemeal flour. These vegetable by-products from the oil industry could represent valuable sources of essential fatty acids for the food application, representing valuable ingredients that could be added for the production of functional foods.

Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Facing a climate emergency and an increasingly unhealthy population, functional foods should not only address health issues but must be prepared from sustainable ingredients while contributing to our sustainable development goals, such as tackling waste and promoting a healthy environment. High-protein crop flours, i.e., buckwheat, hemp and fava bean, are investigated as potential matrices to be fortified with key bioactive phytochemicals from soft fruits to explore potential waste valorization and to deliver sustainable functional food ingredients. Hemp flour provided the best matrix for anthocyanin fortification, adsorbing of 88.45 ± 0.88% anthocyanins and 69.77 mg/kg of additional phytochemicals. Buckwheat and fava bean absorbed 78.64 ± 3.15% and 50.46 ± 2.94% of anthocyanins 118.22 mg/kg and 103.88 mg/kg of additional phytochemicals, respectively. During the fortification, there was no detectable adsorption of the berry sugars to the flours, and the quantities of free sugars from the flours were also removed. One gram of fortified hemp flour provides the same amount of anthocyanins found in 20 g of fresh bilberries but has substantially less sugar. The optimum conditions for high protein flour fortification with anthocyanins was established and showed that it is a viable way to reduce and valorize potential agricultural waste, contributing to a circular and greener nutrition.

Разработка рецептуры и оценка качества мучных восточных сладостей шакер-чурек, обогащенных мукой конопляной

A recipe for flour oriental sweets shaker-churek of increased nutritional value using hemp flour has been developed. The characteristics and chemical composition of hemp flour are presented. It was revealed that hemp flour has a high protein content, which is characterized by a complete set of essential amino acids; fiber, unsaturated fatty acids, vitamins, micro and macro elements, which determines the prospects for its use to increase the nutritional value of flour oriental sweets. The influence of hemp flour on the baking properties of wheat flour, the quality indicators of wheat dough and the quality of ready-made flour oriental sweets was studied, their organoleptic and physico-chemical evaluation was carried out. The optimal dosage of hemp flour has been established, equal to 15% by weight of baking wheat flour, which allows maintaining optimal organoleptic and physico-chemical parameters. The influence of hemp flour on the nutritional value of flour oriental sweets has been studied. The addition of hemp flour to the recipe of flour oriental sweets increases the amount of proteins by 24.7% and changes the vitamin and mineral composition: the content of vitamin B1 increases by 22.7%, vitamin B2 – by 38.7%, vitamin B6 – by 2.1 times, vitamin B9 – by 16.8%, vitamin PP – by 22.2%, manganese – 4.2 times, zinc – 7.1 times, copper – 12.7 times, iron – 19.6 times, potassium – by 60.3%, calcium – by 2 times, phosphorus – by 2.2 times, magnesium – by 4.1 times, which together contribute to an increase in the nutritional value of the developed products. The level of satisfaction of the daily requirement for basic nutrients was calculated when using 100 g of the developed flour oriental sweets by various categories of the population. The recipe solutions presented in the paper for the production of shaker-churek flour oriental sweets using non-traditional vegetable raw materials – hemp flour can be recommended to expand the range of flour confectionery products of increased nutritional value.

The usage of niche seeds flour in cupcake production technology

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

New formaldehyde-free adhesives for wood manufacturing: In vitro evaluation of potential toxicity of fine dust collected during wood sawing using a new experimental model to simulate occupational inhalation exposure

Formaldehyde mainly emitted from wood adhesives, finishing materials, paint for furniture represents, together with wood dust, a potential carcinogenic risk for wood workers. Aims of this multidisciplinary study are to investigate the possibility of replacing urea-formaldehyde (UF) adhesives in the wood industry with organic and/or inorganic-based glues to obtain a final less toxic product and to evaluate the potential toxicity of wood glued with such new adhesives. For this purpose we selected poplar wood to test an organic new adhesive HBP (Hemp Based Protein), a mixture of hemp flour and cross-linker PAE (polyaminoamide epichlorohydrin), and spruce wood to test an inorganic adhesive geopolymer K-PSS (potassium-polysiloxosialate) plus polyvinyl acetate. For the poplar wood, we also used a commercial panel glued with UF for comparison. We reproduced occupational inhalation exposure during sawing activities of mentioned woods, collected and characterized the wood dusts emitted during sawing and evaluated in vitro their potential cyto-genotoxic and inflammatory effects. We used human lung cells (A549) exposed for 24 h to 20 and 100 μg/mL of collected PM2.5 wood dust. We found that both the new adhesives wood dusts induced a slightly higher apoptotic effect than untreated natural wood dusts particularly in spruce wood. Only geopolymer K-PSS wood dust induced membrane damage at the highest concentration and direct and oxidative DNA damage that could be explained by the different chemical composition and the lower particle sizes in respect to organic HBP adhesive wood dust. We found slight induction of IL-6 release, not influenced by K-PSS treatment, at the highest concentration in spruce wood. For poplar wood, IL-6 and IL-8 induction was found particularly for untreated and UF-treated wood at the highest concentration, where hemp adhesive treatment induced lower inflammation while at lower concentration similar slight cytokine induction was found for all tested wood dusts. This preliminary study shows that natural adhesives used to replace UF adhesives represent an interesting alternative, particularly the organic hemp-based adhesive showing very low toxicity.

NUTRITIONAL VALUE OF INNOVATIVE PRODUCTS FROM TECHNICAL HEMP SEEDS

Background. A promising direction of ensuring the rational nutrition of the country’s population is the creation of functional goods from natural raw materials, safe for humans, which should be affordable, nutritious and useful. Such natural raw materials with great potential for the production of food products for a wide range of applications are technical hemp, namely their seeds. Analysis of recent research and publications hasproven the biological and physiological value of food products from technical hemp seeds. It identified the need for a systematic analysis of the nutritional value and economic efficiency of technical hemp seed products in comparison with similar products from other crops. The aim of the article is a comparative analysis of the nutritional value and economic efficiency of technical hemp seed products in relation to similar products from other crops. Materials and methods. Thegeneral scientific analytical method, the method of systematization, generalization, comparative, induction and deduction, graphical and statistical analysis are used. The empirical basis for comparing the nutritional value of industrial hemp seed products and similar products from other crops is the data of the caloric table. The determination of economic efficiency of products from seeds of industrial crops was carried out on the basis of research of market prices for seeds of various crops on the Agrovektor platform and products on the Prom.ua platform. Results. The study of the Ukrainian market allowed to identify eleven main products of processing technical hemp seeds: hemp oil, milk from hemp seeds, hemp protein, granola with hemp seeds, halva from hemp seeds, candies from hemp seeds, hemp flour, hemp bran, fiber (grist), hemp pasta and bread made from hemp flour. Analysis of the efficiency of production of technical hemp seeds allows us to say that now there is a need for increased development of production of granola, halva, pasta and candy for sale in both domestic and foreign markets. For other products, the intensification of production requires thorough work on the formation of consumer commitment, and hence an increase in demand and market prices. In addition, even the intensification of production from technical hemp seeds with the highest level of efficiency in comparison with other similar products requires overcoming the existing barriers of a regulatory nature. Conclusion. The intensification of production of technical hemp seeds in Ukraine is expedient both from the standpoint of providing profits to processing enterprises and from the standpoint of providing consumers with products with unique nutritional value. Due to the unique properties of hemp seeds and products from them, it is possible to produce products that are most fully focused on a wide range of consumers who do not tolerate gluten, involved in sports, follow a diet for weight loss, are vegans, and follow a healthy balanced diet. In terms of economic efficiency, it is expedient to intensify the production of granola, halva, pasta and candies from technical hemp seeds. The intensification of production of technical hemp seeds requires a revision of the quota procedure and licensing of technical hemp production, as this issue is the basis for the formation of raw materials for production.

Feasibility study of technology of industrial hemp seeds complex processing

In various groups of the population of Ukraine due to an unbalanced diet there is a “hidden hunger”, which leads to a slowdown in intellectual development and reduced productivity, falling production capacity as a result of increased morbidity and disability, as well as catastrophic loss of human potential. The article is devoted to the development of technology for complex processing of industrial hemp seeds. It is shown that the scientific substantiation and creation of the specified technology provides production of food hemp products of high quality, and the amount of waste in their production is minimal. A technological scheme of industrial hemp seeds complex processing has been developed, which consists of two main technological lines: hemp seed felling, production of hemp oil and bulk hemp products. These processes can be both sequential and parallel depending on the needs of production. The scheme provides for the production of only hemp kernel, or only oil and cake, or oil and bulk hemp products (flour, “protein” and bran). According to the developed technological scheme of industrial hemp seeds complex processing, the following ready hemp products were obtained: kernel, oil, “protein”, flour and bran. The technical conditions for these products were developed and approved in 2019 by the director of Desnaland Limited Liability Company. Finished products can be used as stand-alone foods and as ingredients in health food technologies. According to the results of the calculations, the cost of 1 kg of hemp kernel is 226.49 UAH, 1 kg of hemp oil is 206.65 UAH, 1 sachet of hemp oil is 4.13 UAH, 1 kg of hemp “protein” is 503.78 UAH, 1 kg of hemp flour is 16.23 UAH, 1 kg of hemp bran is 39.64 UAH; the level of profitability is 42.1 %, the payback period is 2.1 years. The proposed technology of industrial hemp seeds complex processing can be recommended for use in the agro-industrial sector.

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

DEVELOPMENT OF TECHNOLOGY FOR PRODUCING WHEAT AND HEMP FLOUR

Разработана инновационная технология получения композиционной пшенично-конопляной муки. Впервые показана возможность совместного размола пшенично-конопляной смеси, что позволило разработать технологию тритикалевой муки обогащенной незаменимыми жирными кислотами ɷ-3 (линоленовая кислота) и ɷ-6 (линолевая кислота). Разработана технологическая схема получения композиционной пшенично-конопляной муки, состоящая из 4-х драных и 3-х размольных систем. Разработана технология получения композиционной пшенично-конопляной муки, обогащенной полиненасыщенными жирными кислотами. Общий выход пшенично-конопляной муки оказался достаточно высоким и составил 73,9% с зольностью 1,26%. При введении 10% конопли в помольную смесь в полученной хлебопекарной пшенично-конопляной муке содержание жира повысилась на 391%, а содержание белка на 11,9%. По органолептическим показателям хлеб, полученный из обогащенной полиненасыщенными жирными кислотами композиционной пшенично-конопляной муки, оказался сопоставим с хлебом из сортовой пшеничной хлебопекарной муки. При этом, хлеб из пшенично-конопляной муки по объемному выходу оказался больше (357 см3), чем из контрольной пшеничной муки (290 см3).

Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritional and energy value of finished products. The aim of the study was to investigate the effectiveness of the use of hemp seed flour in the technology of baked meat products.
 It was proved, that the combination of turkey MCPM and hemp flour in meat-containing breads allows to produce products with high nutritional characteristics. It was found, that the introduction of turkey in the recipe of MCPM in combination with hemp seed flour allows to obtain bread with a mass fraction of protein 18.03–19.53 g/100 g of the product. The protein concentration in the experimental samples exceeded the analogue by 3.21–11.79 %. The fraction of fat in meat-containing breads increased by an average of 37 % due to the inclusion of turkey in the recipe of MCPM. The inclusion of turkey MCPM in the recipe up to 47 % increases the concentration of macro- and micronutrients in bread to 2.06 ± 0.05 g / 100 g.
 The inclusion of hemp flour in the recipe of baked products with a high content of turkey MCPM improves the functional, technological and organoleptic properties of the products. The increase in protein content by 3.21–11.80 %, fat – by 47.84–56.83 %, energy value – by 26.52–30.23 % was determined.
 The high efficiency of combining turkey MCPM with hemp seed flour was confirmed in the study of functional and technological properties (FTP) of model minced meat. The ratio of MCMP: hemp seed flour 41: 8, 44:10, 47:12 improves WBC (water-binding capacity) by 13.46–22.15 %, WRC (water-retaining capacity) - by 10.34–21.43 %, FRC (fat-retaining capacity) – by 17.2–26.9 %. It was established, that the best indicators of FTP of minced meat and finished products were obtained by including 44 % of turkey MCPM and 10 % of hemp flour in the recipe of meat-containing bread. The results of the organoleptic analysis of the developed breads confirmed their high consumer value

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.

Advanced Characterization of Hemp Flour (Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour

The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation.

Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.

Influence of food additives for quality indicator of yeast dough

In this article is presented the method and technology of preparation wheat and rye dough with hemp flour, elaborated technological parameters of preparation products from yeast dough with hemp flour additive and researched its influence for the duration of the technological process of preparing buns; determined the impact of different dosage of hemp flour for organoleptic and physical and chemical indicators of quality; shown comparative assessment of amino acids’ composition of developed samples with controls. Furthermore, it was found that an increase of fermentation intensity and gas formation with a concentration of up to 10% contributed to an increase in the specific volume and a change in the porous crumb structure of the bun. It’s showed that an increase of dosage of hemp flour over 10% reduce porous crumb structure-specific volume and adverse effect for structural and mechanical indicators of bun’s quality, such as decrease of gluten, concentration of starch, which is main source of fermentable sugars, porous crumb structure and specific volume.

Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values

Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for the successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values were investigated. The artificial radioactive isotope of cobalt Co-60, with a dose rate of 10 kGy/hr, was used as the radiation source. Using high-performance liquid chromatography, we determined that a dose of 4 kGy was sufficient to eliminate aflatoxins below the acceptable value. An irradiation dose of 8 kGy was sufficient to eliminate the total number of microorganisms and molds. Also, a treatment of 3 kGy is enough to remove all bacteria. Finally, it was shown that gamma irradiation does not affect the nutritional value of the product. Novelty Impact Statement Hemp flour is rich in healthy fats, magnesium, fiber, and protein. However, it may be contaminated with aflatoxins, microorganisms, molds, and potentially pathogenic bacteria. Gamma irradiation is an effective method of food preservation that guarantees food decontamination and protection of nutrients. In this paper, an adequate dose of gamma radiation to preserve hemp flour has been established.

Experimental research for obtaining functional ingredients from Jerusalem artichoke and hemp seeds

Functional ingredients have gained a large-scale development determined by the increased interest shown by consumers worldwide. Functional ingredients are bioactive compounds that can be used in the manufacture of functional food products. These bioactive compounds can be obtained from accessible materials. The use of these materials aims to transform affordable raw materials at low prices into functional ingredients concentrated in proteins, amino acids, minerals and fibres, which can be used to obtain foods with a beneficial role in health. The paper presents a series of experimental researches for obtaining and characterizing functional materials obtained from Jerusalem artichoke and hemp seeds. The samples obtained had low moisture content, between 5.11 – 5.43 % for Jerusalem artichoke and 4.8 – 5.13 % for hemp, ideal for storage and use as powder. Jerusalem artichoke registered high sugar contents (between 21.2 – 27.2 %), while hemp flour had high fat content (between 18.56 – 23.52 %), making both products suitable to be used as functional ingredients in the food industry.

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The application of non-traditional sourdough made using seed flour, such as hemp, chia, and quinoa for gluten-free bread preparation could improve organoleptic and structural characteristics of gluten-free maize/rice bread. Chia, hemp, and quinoa flour were fermented with L. sanfranciscensis W2, and the non-traditional sourdough obtained was used for gluten-free bread production. The results showed that L. sanfranciscensis W2 can adapt and act on non-traditional substrates such as chia, hemp, and quinoa flour (total count of lactic acid bacteria were 9.76, 10.05, and 8.56 log10 CFU/g, respectively). The results showed that fermentation time and flour type had a significant influence on non-traditional sourdough properties. Non-traditional sourdough had decreased pH, specific volume, and rate of bread staling and increased bread porosity compared with bread made only with chia, quinoa or hemp seed flour. Application of non-fermented chia and hemp flour increased the firmness and the rate of bread staling, whereas use of non-traditional hemp and quinoa sourdough reduced the rate of bread staling. In many cases, chia, hemp, and quinoa flour increased the acceptability of gluten-free maize/rice bread.

Experimental Tests on Cement Mortars Manufactured with Hemp Flour

Aim: Currently, research and market needs are aimed at the production of more and more specific mortars and concrete with the best properties and mix design directed towards increasingly specific uses. Background: This research starts with a discussion on cement and aggregate assortments, which are the basic properties of mortars. Objective: The choice of suitable additives able to correct the rheological, workability and resistance properties of the mixture is focused. Methods: In this framework, the current research activity involves some experimental laboratory tests on cement mortars manufactured with hemp flour, intended as a “natural” additive. The aim is the search for any improvements given by the hemp flour to the physical and/or mechanical performances of the tested mortars. Results: Hemp flour, due to bonding properties, increases the compactness, and therefore, the resistance to environmental factors by the examined cement mortars. The rheological features of mixtures with different percentages of hemp flour, whose maximum water percentage absorbed was resulted to be 125%, were investigated. It was found that standardised sand reduces shrinkage phenomena of tested specimens. Moreover, the compression and bending moment behaviour of manufactured specimens was analysed with the aim of finding the optimal weight percentage of hemp flour to improve their mechanical performances. Conclusion: The experimentation performed leads to several conclusions and interesting future developments. It was found that 3% is the best-weighted percentage of hemp flour to increase the mechanical properties of examined mortars made of standardised sand. As further developments, there is a need to identify the limit percentage of hemp flour to be added to the mixture, so as to avoid the decay of the mechanical properties. In addition, further experiments must be carried out on concretes, where the presence of gravel leads to improve the stability and mechanical resistance of the cement matrix.

THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS

The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials in the case of wide use of hemp and products of its processing in the food industry. The main tendencies in cultivating and applying industrial hemp in Ukraine and worldwide have been outlined; the chemical composition of hemp seeds (the plant’s part mainly used in food products) has been analysed and characterised; and it has been suggested how hemp by-products can be used in the bakery technology. It has been studied whether flour from hemp extraction cake can be used in the technology of low-moisture bakery products such as breadsticks. It has been found that 10, 15, and 20% of hemp flour added to wheat flour increase the water absorption capacity of the resulting flour blend by 3, 6, and 13% respectively, in comparison with the control. If hemp flour is included in the formulation of breadstick dough, the slackness of a dough ball increases by 6.1, 7.4, and 11%, and this increase is bigger, the higher the hemp flour content in the formulation is. However, it has been found that if the flour component of the recipe is partly replaced with hemp flour, this changes the growth medium of yeast cells and lactic acid bacteria and thus leads to a 23, 16, and 30% decrease in the amount of carbon dioxide formed during the 180 min fermentation period of the dough. The 6, 16, and 40% increase of titratable acidity in the samples analysed is due to the content of biogenic and oligobiogenic elements in the flour mixture, which satisfy the needs of lactic acid bacteria rather than those of baker’s yeast. The quality assessment of the finished products by their sensory and physicochemical characteristics has shown how promising it is to use hemp flour in the breadstick technology, provided that the recipe and the production parameters are modified to improve the products’ rheological properties and quality.

Industrial applications of selected JFS articles

Industrial applications of selected <i>JFS</i> articles