Fermented dough characteristics of wheat-barley-hemp composites. Comparison of two dosages of barley and hemp wholemeal/flour

Abstract

Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14-57% and 35-83%, respectively) as well as to lessening of dough volumes (about 25-75%), based on lowered protein quality (Zeleny value). Addition of barley fl our affected specifi c bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%). Within a group of bakery products containing 50% of barley fl our, hulled hemp wholemeal partially supressed negative effect of barley fl our - specific bread volumes increased about ca 15%. Commercial fine hemp fl our samples demonstrated a reversal influence - its addition resulted into lower buns size than wheat-barley control (about 3-34%). Between wheat fl our and both groups of fl our tri-composites, PCA confirmed differences in dough and bread technological quality. Specific bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.