Effects of Hemp Flour, Seeds And Oil Additions on Bread Quality
Journal Title: International Journal of engineering Research and Applications - Year 2018, Vol 8, Issue 5
Abstract
The minerals, dietary fibers and essential fatty acids of several hemp products (flour, seeds and oil) represent valuable compounds sources that could transform the bread in a functional food. The aim of this work was evaluation the minerals and total row dietary fibers content of several bread variants and estimate their effects on some bread quality and nutritional indicators. In this research experiments, beside the minerals (calcium, magnesium, potassium) and row dietary fiber content, the analysis performed on bread (prepared using different hemp flour addition 10%, 15% and 25%) were sensorial and physic chemical analysis (product volume, crumb porosity, height/diameter ratio, moist and acidity). Experimental results indicated that 15% hemp flour, 4% hemp seeds and 8 % hemp oil added in the dough were the most indicate to be used in bread processing.
Authors and Affiliations
Bădărău Carmen Liliana, Apostol Livia, Mihăilă Laura
Keywords
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- EP ID EP394227
- DOI 10.9790/9622-0805037378.
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