Acta Univ. Agric. Silvic. Mendelianae Brun. 2013, 61(6), 1867-1872 | DOI: 10.11118/actaun201361061867

Crumb evaluation of bread with hemp products addition by means of image analysis

Ivan Švec, Marie Hrušková

Department of Carbohydrates and Cereals, Institute of Chemical Technology in Prague, Technická 5, 166 28 Prague 6, Czech Republic

Hemp flour composition (20-30% proteins, 7-13% fat and more than 40% saccharides) is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites containing 5-20% of hemp flour is basically different. The effect was clearly reflected in specific bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profile of such fortified product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp flour addition. Image analysis of black-white bread cut prints revealed increasing pore densities (up to about 74%) at reversely diminishing mean cell areas (up to about 31%) for bread altered by hulled wholemeal hemp flour. Comparing to wheat standard W2, crumb appearance of bread enhanced by 5% and 20% of dehulled hemp wholemeal was described by conversely lower cell density (11 and 9 vs. 13 pores per cm²) with verifiably larger cells (3.13 a 4.25 mm² against 2.35 mm²). Specific bread volume and crumb penetration were significantly correlated to both cell density (r -0.69 and -0.65, respectively; P = 99.9 %) and to cell mean area (0.79 and 0.69, respectively; P = 99.9 %).

Keywords: wheat-hemp flour composite, technological quality, bread volume, image analysis

Grants and funding:

Present study was performed under the grant QI 111 B053, the NAZV, Czech Republic.

Received: June 12, 2013; Published: November 24, 2013  Show citation