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https://doi.org/10.17508/CJFST.2015.7.2.01

Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

I. Švec   ORCID icon orcid.org/0000-0002-7195-8211 ; University of Chemistry and Technology Prague, Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic
Marie Hrušková ; University of Chemistry and Technology Prague, Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic
Ivana Jurinová ; University of Chemistry and Technology Prague, Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic

Puni tekst: engleski, pdf (483 KB) str. 68-75 preuzimanja: 573* citiraj
APA 6th Edition
Švec, I., Hrušková, M. i Jurinová, I. (2015). Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect. Croatian journal of food science and technology, 7 (2), 68-75. https://doi.org/10.17508/CJFST.2015.7.2.01
MLA 8th Edition
Švec, I., et al. "Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect." Croatian journal of food science and technology, vol. 7, br. 2, 2015, str. 68-75. https://doi.org/10.17508/CJFST.2015.7.2.01. Citirano 21.11.2019.
Chicago 17th Edition
Švec, I., Marie Hrušková i Ivana Jurinová. "Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect." Croatian journal of food science and technology 7, br. 2 (2015): 68-75. https://doi.org/10.17508/CJFST.2015.7.2.01
Harvard
Švec, I., Hrušková, M., i Jurinová, I. (2015). 'Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect', Croatian journal of food science and technology, 7(2), str. 68-75. https://doi.org/10.17508/CJFST.2015.7.2.01
Vancouver
Švec I, Hrušková M, Jurinová I. Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect. Croatian journal of food science and technology [Internet]. 2015 [pristupljeno 21.11.2019.];7(2):68-75. https://doi.org/10.17508/CJFST.2015.7.2.01
IEEE
I. Švec, M. Hrušková i I. Jurinová, "Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect", Croatian journal of food science and technology, vol.7, br. 2, str. 68-75, 2015. [Online]. https://doi.org/10.17508/CJFST.2015.7.2.01

Sažetak
Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.

Ključne riječi
wheat/hemp composite; protein content and quality; solvent retention capacity; dietary fibre; bread volume

Hrčak ID: 150083

URI
https://hrcak.srce.hr/150083

Posjeta: 790 *