| Summary: | The effect of hemp flour in a partially defatted form (HF)
at levels 5, 10, 15 and 20 % on the dynamic rheological properties and
wheat bread quality was analyzed. The dynamic rheological tests have
shown a drop in storage modulus (G') and loss modulus (G") for dough
samples in which HF was incorporated in wheat flour. The bread’s physical
parameters (loaf volume, porosity, elasticity) presented higher values than
those obtained for the control sample up to a level of 10 % HF addition. The
color of the bread crumbs and crust became darker with the increased level
of HF addition. The bread firmness increased whereas the bread gumminess
and chewiness decreased with the increased level of HF addition. Sensory,
the most appreciated bread samples were those up to 5-10 % level of HF
addition in the bread recipe. The PCA plot shown that, on overall
acceptability, the most significant impact (p < 0.01) had the color (r =
0.855), smell (r = 0.899) and taste (r = 0.900) sensory characteristics.
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