USE OF PRODUCTS OF HEMP SEED PROCESSING FOR BREAD PRODUCTION

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DOI:

https://doi.org/10.31073/foodresources2024-22-06

Keywords:

hemp seeds, proteins, dietary fibres, polyunsaturated fatty acids, dough texture, bread quality

Abstract

Subject. The nutritional and technological properties of products of processing hemp seed from the point of view of their suitability for bread production. Purpose. Analysis of data from literary sources devoted to scientific research on the utilization of products of processing hemp seed in the technology of making bread and bakery products. Methods. Analytical research methods were used at the article writing. Information from databases including PubMed, CrossRef, Scopus and WoS were analysed. Results. Bread is one of the main human food products all over the world and about 90% of it is wheat one. The advantages of this product are high organoleptic and textural properties, however, it has a low content of dietary fibres, an unbalanced composition of amino acids, and a depleted content of vitamins and minerals. Therefore, the recipe of wheat bread is adjusted due to the inclusion of plant raw materials, which are a source of useful substances for the human body. One of the promising additives for improving the nutritional and biological value of wheat bread is hemp seed, which is characterized by a high content of proteins, carbohydrates, dietary fibre and polyunsaturated fatty acids - omega 6 and omega 3 that are found in the optimal ratio for the human body. Research conducted by scientists on the utilization of hemp raw materials in bread-making technology demonstrates their perspective, as there is a significant increase in the nutritional, biological and physiological value of bread. It has antioxidant properties, increases its shelf life, and in some cases, depending on the dosage, improves the texture of the bread pulp. Hemp seeds are a valuable raw material in the manufacture of bread intended for nutrition of people with diseases such as celiac disease, dermatitis herpetiformis (skin manifestation of celiac disease), gluten ataxia and non-celiac gluten sensitivity due to the absence of gluten. Application doses, the type of hemp raw materials, and the ways and regimes of the technology of bread production can significantly worsen the texture, volume, quality of the pulp, shelf life, and sensory indicators of the finished product, which necessitates targeted work in this areas. Scope of results. The products of processing hemp seed are promising raw materials for bread production. Partial replacement of the main raw material by hemp contributes to a significant increase in the content of proteins, omega-3 and omega-6 polyunsaturated fatty acids, dietary fibres, allows you to balance its dietary composition and enrich the taste sensations when consuming such bread.

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Published

2024-06-13

How to Cite

Gunko, S., Naumenko, O., Hetman, I., Korolyuk, K., Lukianchuk, I., & Kuznietsova, I. (2024). USE OF PRODUCTS OF HEMP SEED PROCESSING FOR BREAD PRODUCTION. FOOD RESOURCES, 12(22), 50–60. https://doi.org/10.31073/foodresources2024-22-06

Issue

Vol. 12 No. 22 (2024): FOOD RESOURСES

Section

Технічні науки

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