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Bulletin of the Transilvania University of Braşov
Series II: Forestry • Wood Industry • Agricultural Food Engineering • Vol. 10 (59) No.1 - 2017
ON POTENTIAL USE OF HEMP FLOUR IN
BREAD PRODUCTION
Aleksandr LUKIN1 Ksenia BITIUTSKIKH1
Abstract: The aim of this research is to study the potential use of hemp
flour in the production of bread with increased nutritional value. The study of
the nutritional value of three types of flour is presented. A positive effect of
hemp flour on replenishing the mineral value of bread has been established.
Trial samples of bread contain more macronutrients and micronutrients. The
offered method allows us to produce bread with an increased nutritional
value, which contains 27.4% more proteins, 200.8% more fats, and 497.2%
more fibers. The new technology of bread production using hemp flour helps
reduce proofing time for the dough, reduce baking time.
Key words: bread, hemp flour, mineral content, quality, production
technology.
1 Department of Higher School of Food and Biotechnology, Federal State Autonomous Educational
Institution of Higher Education “South Ural State University (national research university)”, 76,
Lenin prospect, Chelyabinsk, Russia, 454080
Correspondence: Aleksandr Lukin; email: lukin.a@yahoo.com.
1. Introduction
The analysis of actual nutrition and the
nutritional status assessment of the
population in various regions of Russia
show that the population’s diet is
characterized by excessive consumption of
animal fats and easily digesting
carbohydrates and a deficiency in dietary
fibers, vitamins, pseudo vitamins, as well
as macro- and micronutrients [12].
In order to solve this problem, there are
currently studies on ways of creating
special foods necessary not only to make
up for micronutrient deficiency in the diet
and support the vital functions of the
human body, but also to protect it from
many diseases caused by environmental
impact (immune, cardiovascular,
respiratory and oncology diseases and
premature aging). Many countries of the
world (United Kingdom, Norway, Finland,
USA and others) have large scale programs
for population health improvement that
include bread and bread products as a
solution [5]. In Russia, bread is a
traditional staple food, therefore,
developing and producing bread with a set
chemical composition will allow us to have
a big influence on the health of the
population with minimal costs.
Data taken from literature on protein,
mineral and vitamin value of bread
supports the claim that it is one of the most
valuable food products [11]. However, a
deficiency of irreplaceable amino acids
(lysine, threonine), macro- and
micronutrients (calcium, iodine, iron etc.)
and vitamins has been found in bread.
Therefore, one of the most crucial tasks for
Bulletin of the Transilvania University of Braşov • Series II • Vol. 10 (59) No. 1 - 2017
114
bread producers is not only improving the
quality of bread and keeping it fresh, but
also increasing its nutritional value,
including by enriching it with additional
nutrients [1], [6], [7].
In the practice of bread making, various
food additives are used for this purpose,
including those received from plant and
animal raw materials, chemical processes,
microbiological synthesis or the processing
of natural materials.
Bakers in Russia and abroad widely use
plant-based food additives that help enrich
wheat flour with certain irreplaceable
amino acids, fiber, vitamins, and
micronutrients. For example, the works
[15] show the suitability of adding 50–70%
triticale flour to wheat flour to enrich bread
products with irreplaceable amino acids.
However, the use of triticale flour in
baking is made difficult by its heightened
autocatalytic activity and low gluten
quality that is why the authors advise using
apple pectin extract as an improving agent.
The work suggests using lentil and bean
flour as a protein additive. The resulting
bread product contains 1.7 times less
starch and 2.6 times more irreplaceable
amino acids and enriches the bread with
micronutrients (potassium, calcium,
magnesium, iron, and phosphorus) and B
vitamins. The authors of [10] recommend
using wheat bran (15% of the total flour
mass) and barley or corn flour (10% of the
total flour mass) in the recipe. Following
that, dietary fiber content is increased by 2
times, micronutrient content (potassium,
calcium, magnesium, phosphorus, and
iron) — by 1.8 times, and vitamin content
(В1, В2, РР) — by 1.3 times. This bread
can be included in the diet to prevent
cardiovascular diseases and metabolic
disorders and to strengthen immunity. In
the work [2] the possibility of including 5
to 10% of different types of grains (rice,
millet, crushed buckwheat) to the “Grain”
bread recipe made from top-grade wheat
flour is studied. Amaranth grains are a
source of lysine, unsaturated fatty acids
(oleic, linoleic and linolenic), carotenoids,
flavonoids (quercetin, rutin, tripholine),
vitamins (В1, В6, С, Е) and dietary fibers.
In foreign practice a method of bread
production using wholemeal flour with
herbs, different fruits and green algae is
used [9]; bread is also made from blended
wheat and rye flour with the addition of
nut kernels and nut oil [14]; bread with
high dietary fiber content is made by
adding bran, oleiferous plant extraction
cake, flour from other grain crops, and
dried whole apple powder to the recipe.
Bread made with dried apple powder is
noted for hardening slower and a pleasant
fruity taste [13].
Other examples of using plant-based raw
materials in making bread are known:
banana flour is added in Latin America,
dried coconut in the Philippines, citric
extract in the USA, cassava fruit and
potatoes in India [3]. In Poland [16] the
addition of flour made from the seeds of
nonalkaloid varieties of lupine to the recipes
of baked goods was found promising, as it
has a positive effect on the nutritional and
health benefits of the product as well as
their quality and preserving freshness. In
Turkey [17] studies have shown the
suitability of using 15% of dried ground
spent grains, which are a source of dietary
fiber, in cookie dough.
In this context, the aim of this study is to
explore the possibilities of using hemp
flour in bread production technology.
2. Material and Methods
The materials used in this study include
dried and ground hemp seeds (Cannabis
sativa); model bread samples made
following the recipe [4]. As a control
sample we have used bread made using a
basic recipe (contents: medium rye flour,
short patent wheat flour, table salt, yeast
A. LUKIN et al.: On Potential Use of Hemp Flour in Bread Production
115
cake, bulk starter and drinking water); as
an experiment – adding 10% hemp flour
by replacing an equivalent amount of short
patent wheat flour used in bread making.
The content of raw oil in hemp flour was
calculated by extracting it from the seeds
using an appropriate solvent in the Soxhlet
extractor. Ash weight percentage was
calculated by burning the regrounded
sample weight of the product until the
substance is completely burned, followed
by a quantitative measurement of the
residue. Protein weight percentage was
determined through the nitrogen content
using the Kjeldahl method. Fiber was
measured through a step-by-step
application of acid solution, alkali solution
and ashing the sample weight of the trial
sample and a quantitative measurement of
the organic residue by weight. Acidity was
calculated through titration of the
suspension of a sample weight of
regrounded product in a 0.1 N solution of
sodium hydrate with the addition of 5
drops of 1% phenolphthalein solution until
it turns pink and remains pink for 1
minute.
Phosphorus, iron, magnesium and
calcium content in model bread samples
were determined using atomic absorption
spectrophotometry [18]. Dough
fermentation properties were measured by
the dough rising speed in the thermostat.
The dough piece is usually evaluated as
ready to bake organoleptically based on the
changes in volume and shape of the dough
and its rheological properties. The
sample’s preparedness is signaled by the
temperature in the center of the crumb,
which should be 96–97°С in the final stage
of the baking process.
All measurements were repeated three
times. Statistical analysis was performed
using the following software packages:
Microsoft Excel XP, Statistica 8.0.
Statistical error did not exceed 5% (with a
95% confidence level).
3. Results and Discussion
3.1. Method for Producing Hemp Flour
In the first stage of this study a method
for producing hemp flour was developed
and the resulting product’s nutritional value
was measured. Whole hemp seeds were
cleaned from contaminants and dust in a
grain separator, run through magnets to
clean from metallic contaminants, washed
out with tap water, sent to open grain
roasters, dried for 15 minutes at a
temperature of 80–90°С in the seed mass
until they reached the moisture level of 8%.
Dried seeds were then cooled to room
temperature and sent to the grinder to be
ground into a powder. Hemp flour is a
grayish-green powder with brown
particles, a pleasant nutty taste and scent,
and a slight crunch when chewing the
outer layer particles.
For comparison we have studied the
nutritional value of short patent wheat flour,
rye flour, and hemp flour. The results of
testing the nutritional value of the three
flour types are presented in Table 1.
The nutritional value of three types of flour Table 1
Parameter name
Test results
Wheat flour
Rye flour
Hemp flour
Fat weight percentage [%]
1.9 ± 0.3
1.7 ± 0.3
24.9 ± 0.3
Protein weight percentage [%]
11.8 ± 0.7
8.8 ± 0.7
23.4 ± 0.7
Ash weight percentage [%]
2.1 ± 0.1
2.4 ± 0.1
2.9 ± 0.1
Fiber percentage [%]
0.6 ± 0.3
1.2 ± 0.3
36.1 ± 0.3
Bulletin of the Transilvania University of Braşov • Series II • Vol. 10 (59) No. 1 - 2017
116
The increased health benefits of hemp
flour are explained by the fact that it
contains a high amount of insoluble and
soluble dietary fiber, or crude dietary fiber,
which aid the body to effectively remove
wastes.
Compared to rye flour, hemp flour
contains more fiber (30 times). Hemp flour
also contains 20 amino acids essential for
the human body, half of which are not
produced by our bodies naturally. Hemp
flour contains more protein than short
patent wheat flour (2 times) and rye flour
(2.6 times). Hemp flour is also rich in
lipids, including the essential fatty acids in
the omega-3 and omega-6 groups. The
flour contains soluble vitamins and
deficient mineral elements [8]. The listed
benefits give hemp flour the qualities of an
additive-enricher in foods.
3.2 Developing the Technologies for
Producing Bread Using Hemp
Flour
In the second stage of this study, the
technology for producing bread with the
addition of hemp flour was developed.
The flour (readily blended or separate
medium rye and short patent wheat flour)
is sifted, poured into the trough, and then
mixed with hemp powder made from
ground hemp seeds at the humidity of no
more than 8% in the amount of 10–15% of
the total flour mass, salt is added and the
flour is mixed. Following that, 1/4 bulk
starter is added together with a calculated
amount of water and the mixture is sent to
the dough kneading machine, after which
the dough is made up, sent to proofing and
then baked in a dampened baking chamber
at the temperature of 190–200°С.
The dough is sent to make up, the dough
pieces are placed in round cases, sent to
proofing and then to baking. It is
recommended to spray the dough pieces
with water before putting them in the
baking chamber.
The comparative analysis of the
parameters of the technological process of
bread production is supplied in Table 2.
The changes in the technological
parameters are explained as follows: the
fiber contained in hemp flour expands the
gelatinized mass, increases the active
surface, traps air bubbles caught when
kneading, which increases the dough
fermentation property. Enriching the
dough with fat contained in hemp flour
also has an effect on the technology — it
increases the gas-retaining capacity and
improves the crumb’s structural and
mechanical properties. All of the above
leads to a shortened proofing time,
shortened baking time and lowered baking
heat, and creates higher porosity and fine
pored bread crumb in the final product.
The acidity of the new bread product is
also lower than the control.
Parameters of dough preparation and bread baking Table 2
Parameter name
Test results
Bread made with a
basic recipe
Bread made with the
addition of 10% hemp flour
Final acidity [°H]
10–11
8–9
Dough fermentation property [min]
13–15
8–10
Proofing time of the dough pieces [min]
40–45
34–39
Baking time [min]
40–45
35–40
Baking temperature [°С]
200–240
190–200
A. LUKIN et al.: On Potential Use of Hemp Flour in Bread Production
117
3.3. Nutritional Value and Mineral Content
of the Bread with Hemp Flour
In the third stage of this study the
nutritional value and mineral value of the
bread was tested. The nutritional value and
mineral content of the control and trial
bread samples are presented in Table 3.
For the first time, a positive effect of
hemp flour on the mineral value of bread
was established. Trial bread samples
contain an increase in macronutrients
including calcium (2.5 times), phosphorus
(2 times), magnesium (1.8 times), and
micronutrients — iron (51.8%).
Nutritional value and mineral content of the bread Table 3
4. Conclusions
Hemp flour contains all minerals required
by the human body: calcium, magnesium,
iron, phosphorus. Crude dietary fibers aid the
regulation of the gastrointestinal tract. Hemp
flour contains a record amount of
magnesium, which has a positive effect on
the body’s stress resistance. Contrary to
popular opinion on the psychoactive and
narcotic properties of cannabis (which really
are present, but only in the stems and leaves
of the plant), flour made from the seeds is
completely safe and can serve as an addition
to the diets of adults and children alike.
The offered method allows us to make
bread with increased nutritional value, as it
contains 27.4% more protein, 200.8% more
fats, and 497.2% more fiber. The new bread
has an enriched mineral content: calcium
content is increased by 148.9%, phosphorus
— by 101.5%, magnesium — by 87.1%.
Acknowledgements
The work was supported by Act 211 of the
Government of the Russian Federation,
contract № 02.A03.21.0011.
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