Technological properties of triticale-hemp flour

Abstract

Technology for producing composite triticale-hemp flour was designed. Cannabis seeds are of high nutritional value: they contain essential fatty amino acids (EFAs), vitamins A, D, E and group B, trace elements (calcium, iron, sodium), and dietary fiber. The possibility of co-grinding the triticale-hemp mixture for the first time was shown, which allowed us to develop the technology of triticale flour enriched with essential fatty acids ω-3 (linolenic acid) and ω-6 (linoleic acid). The total yield of triticale-hemp flour was quite high and amounted to 73.9% with an ash content of 1.26%. With the introduction of 10% hemp seeds into the grinding mixture in the obtained baking triticale-hemp flour, the fat content increased by 3.9 times, and the protein content by 20.5%. Indicators rheological properties of the test of triticale and triticale-hemp flour are at a low level. The time of formation and stability of the test according to the pharynograph increased by 2.5 and 3 minutes. accordingly, the valorimetric score increased by 16 EVal. against the background of a slight decrease in dilution of the test by 15 EF. The use of hemp seeds contributed to a marked improvement in the physical characteristics of the triticale-hemp flour dough. In terms of organoleptic characteristics, bread made of composite triticale-hemp flour enriched with polyunsaturated fatty acids turned out to be comparable to bread from varietal triticale flour. The volumetric yield of bread baked from triticale-hemp flour (367 cm3) was 107 cm3 higher than that of bread from the control triticale flour (260 cm3).