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

Abstract

Hemp fl our 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 fl our is basically diff erent. The eff ect was clearly refl ected in specifi c bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profi le of such fortifi ed product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp fl our 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 fl our. 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 verifi ably larger cells (3.13 a 4.25 mm2 against 2.35 mm2). Specifi c bread volume and crumb penetration were signifi cantly 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 %).