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USE OF HEMP RAW MATERIALS IN COMMON BAKERY PRODUCT RECIPES

Conference Paper · November 2016

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MENDELNET 2016

USE OF HEMP RAW MATERIALS IN COMMON BAKERY

PRODUCT RECIPES

MARTINA MULLEROVA1, LUDEK HRIVNA1, YVONA DOSTALOVA1, JOANY

LIZET HERNANDEZ KONG1, ARTSIOM RUBAN1, LENKA MACHALKOVA1,
VIERA SOTTNIKOVA1, EVA MRKVICOVA2, TOMAS VYHNANEK3, VACLAV
TROJAN3
1
Department of Food Technology
2
Department of Animal Nutrition and Forage Production
3
Department of Plant Biology
Mendel University in Brno
Zemedelska 1, 613 00 Brno
CZECH REPUBLIC
martina.mullerova@mendelu.cz

Abstract: This paper deals with the possibilities of using products derived from industrial hemp in
creating recipes of common bakery products. The food industry may use only industrial hemp products
containing less than 0.3% of THC. Nine recipes were created during testing, in which addition of hemp
oil, hemp grits, hemp flour and hemp protein added to wheat flour, or combinations thereof, were
evaluated. The influence of the recipe composition on the bakery product characteristics was evaluated
by the baking test (Rapid-Mix-Test or RMT). Lowest baking loss (10.62%) and the highest yield of
bread (147.81%) was in recipe with 10% share of hemp flour. The highest volume yield was recorded
after the addition of hemp oil. Index number that characterizes arching of baking goods was highest for
variants with 5% and 10% of hemp grits. Sensory analysis evaluated descriptors of shape, crust colour,
aroma, elasticity of the crumb, crumb colour, ease of bite, mouthfeel after brief chewing, consistency,
crumb moisture, taste and overall impression. Addition of the hemp oil in seven descriptors out of eleven
achieved a better evaluation than in the control variant. The addition of hemp flour and protein has
positively influenced the crumb moisture.
Key Words: hemp flour, hemp grits, hemp protein, hemp oil, baking test, sensory analysis.

INTRODUCTION
Bakery products belong to the base of our diet. Lately, we have been encountering enrichment of
traditional flours with alternative products containing substances beneficial to health.Enrichment of
recipes with new raw materials gives a product a higher nutritional value (Pejcz et al. 2015). It is
important to modify the recipe so that there is not much change in the technological process of baking
and the sensory quality of the product is similar to or even better than the original product.
Hemp is an annual dioecious herb, having both male and female plants. The main two types of
hemp we can encounter are Indian hemp (Cannabis indica, Lam) and “common” hemp (Cannabis sativa
L.).Indica is grown exclusively for narcotic substances, which are contained in the green parts of plants,
predominantly in the resin of female inflorescences.Sativa is the most widespread variety, which is
grown for strong fibres and forms a very little resin (Šnobl and Pulkrábek 2005).
The common hemp contains 533 compoundsincluding 103 monoterpene phenolic compounds that
are present only in this plant.
Hemp is a crop used since ancient times. It was used for its therapeutic effects and technical
applications. In the Czech lands, it appeared as early as the Middle Ages. It was normally used for the
production of hemp fabrics, paper, or oil extraction. Recently, there have been efforts to use hemp in
food and medicine. In the food industry, we can now encounter products that contain it, such as
chocolates. Currently, the food industry may use products such as hemp protein, flour, seeds, or flowers.
Hemp seeds contain a number of bioactive substances, such as flavones, polyphenols, albumin
and edistinproteins (Norajit et al. 2011), manganese, potassium, iron, zinc, or magnesium (Cozea et al.

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2016), vitamins A, B, C, and E (Pejcz et al. 2015). It is known that hemp seeds lower blood pressure,
reduce cholesterol, and boost the immune system (Pejcz et al. 2015). Hemp oil contains high amounts
of linoleic acid as well as α-linoleic and oleic acids (Galasso et al. 2016). The ratio of linoleic acid and
α-linoleic acid is 3: 1 (Leizer et al. 2000). Hemp seeds contain a number of essential oils such as myrcene,
trans-caryophyllene, trans-β-ocimene, and α-humulene (Novak et al. 2000). By adding hemp flour we can
increase the amount of protein, as it succeeded in the energy bars from extruded rice (Norajit et al. 2011).
The above facts support the idea of using hemp products for fortification of bakery products. Due to the
composition of hemp seeds, we can expect technologicaland nutritional, as well as sensory benefits.
This paper also validates these assumptions as it is focused on enriching traditional recipes of bakery
products with hemp products, namely flour, protein, oil, and grits.

MATERIALS AND METHODS

The test was carried out according to the outline presented in Table 1. The baking used ordinary
fine-grain wheat flour, water, yeast, sugar, salt, oil, and hemp component in different proportions.
Table 1 Type and amount of hemp component in the recipe
Variant Wheat flour [g] Hemp flour [g] Hemp oil [ml] Hemp grits [g] Hemp protein [g]
1 500 - - - -
2 500 - 5 - -
3 475 - - 25 -
4 450 - - 50 -
5 400 - - 100 -
6 400 - - 100 -
7 475 25 - - -
8 450 50 - - -
9 475 - - - 25
10 450 - - 50
The dough was prepared from all raw materials mixed together at once. It was kneaded in a high-
speed kneader for approximately one minute.Rising took place at a temperature of 32 °C ± 1 °C and
humidity 80 ± 5% for 20 minutes. After removal from the proofer, the dough was let to rest for 10
minutes and then weighed. The dough was shaped into 80-g loaves and again allowed to rise at 32 °C ±
1 °C and humidity 80 ± 5% for 25 minutes. Before loading them into oven, the loaves were sprinkled
with water and baked at 230 °C to 240 °C in a laboratory oven with a proofer. At the beginning of the
baking, the oven was steamed with 50 ml of water. The baking time was 20 minutes.
A baking test was subsequently carried out. It evaluated dough yield (%), baking loss (%), yield
of bread (%), volume yield (ml/100 g), and bread arching characterized by an index number. One hour
after baking a sensory analysis by experienced sensory evaluators (n = 10) was carried out. The bakery
products were evaluated for shape, crust colour, aroma, crumb elasticity, crumb colour, ease of bite,
mouthfeel after brief chewing, consistency, crumb moisture, and taste. Graphic evaluations used 100-
mm unstructured scales, where 1 mm on the scale corresponded to one point.
Statistical evaluation of the gained data was carried out using Microsoft Excel and Statistica 12.
The calculation used the one way ANOVA method, which is used for evaluation of the analysis of
variance. It calculated averages and standard deviations of gained data and determined conclusiveness
of the differences in individual evaluated descriptors.

RESULTS AND DISCUSION

Baking test
The results shown in Table 2 indicate that the highest dough yield was achieved after adding hemp
oil (166.3%) and a very good yield was achieved in recipes with the added hemp flour (164.46–
165.38%), and 5% of hemp protein (163.91%).The achieved yield of these variants corresponds to the

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results indicated by Dvořáková et al. (2005) in assessing the standard recipes for making bread and
common pastries. In her case, the yield ranged from 155 ± 10%. This means that the addition of hemp
material did not have a negative influence on the dough yield.
The addition of hemp flour at a level of 10% influenced mostly the loss of water through baking.
In this variant, the water loss was very low and amounted to 10.62%. However baking loss may be very
variable related to used raw materials. Dvořáková et al. (2005), who also addressed this issue, provided
a relatively wide range of 15 ± 5%.
The lower loss through baking in this variant was also positively reflected in the bread yield,
which significantly exceeded the control variant, which used only wheat flour (147.81%).
High volume yield was determined after addition of the hemp oil (424 ml/100 g), and up to 5 per
cent of hemp protein (416 ml/100 g) was also a favourable addition. However, a higher proportion (10%)
already had a negative effect and specific volume was very small (277 ml/100 g). The negative influence
is clearly seen in Figure 1. The addition of hemp flour decreased the volume yield. Its values decreased
with a higher content. However, we cannot evaluate our results negatively compared to those in the
study by Pojićet al. (2015). In their case, a mere addition of 5% of hemp flour decreased the volume
yield to 218 ml/100 g, and in the variant with the share of 10%, the volume yield was further reduced
by approximately 63 ml/100 g.
If we generalize the results, then the addition of hemp material has one thing in common, except
for variants with addition of 10% of hemp protein, namely the increase of value of the index number
compared to the control. Variations with the addition of hemp grits showed the best results.
Table 2 Results for the baking test
Dough yield Baking loss Bread yield Volume yield
Variant Index number
(%) (%) (%) (ml/100 g)
1 163.85 14.99 139.29 402.00 0.61
2 166.03 15.85 139.72 424.00 0.69
3 159.35 12.44 139.52 370.00 0.72
4 156.02 15.06 132.52 388.00 0.72
5 143.59 14.87 122.23 294.00 0.67
6 148.01 12.97 128.82 296.00 0.64
7 164.46 14.77 140.17 396.00 0.63
8 165.38 10.62 147.81 344.00 0.65
9 163.91 15.37 138.72 416.00 0.69
10 162.24 12.71 141.62 277.00 0.61
Note: Variant 1: control variant, Variant 2: 5 ml of hemp oil, Variant 3: 5% of hemp grits, Variant 4: 10% of hemp grits,
Variant 5: 20% of hemp grits, Variant 6: 20% of hemp grits without oil, Variant 7: 5% of hemp flour, Variant 8: 10% of hemp
flour, Variant 9: 5% of hemp protein, Variant 10: 10% of hemp protein.

Sensory analysis
Figure 1 shows that the shapes of the products were all similar. The colour of the crust has
received conclusively the best evaluation in variants with added hemp oil (Table 3). Although it has a
dark green colour, it did not show up in the crust colour. Samples with added hemp protein (variants 9
and 10) and hemp flour (variants 7 and 8) have received the worst evaluations. Hemp flour and protein
are at first sight quite similar materials. Their colour is dark green, which is reflected in the colour of
bread and lower ratings in sensory analysis. These materials are not light components and their use is to
be expected to cause an atypical colour in the final product. The colour with an increasing amount of
hemp flour was evaluated in studies by Apostol et al. (2015) and Pejcz et al. (2015). Their evaluations
were also worse than the control, and even the addition of 5% of hemp flour was rated worse than adding
10 and 15%.
All hemp raw materials have worsened the aroma of the product. This is because hemp
ingredients have strong, typical aroma due to the presence of essential oils, such as α-humulene,
caryophyllene, or caryophyllene oxide (Bertoli 2010).

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Figure 1 Product appearance and shape in cut Figure 2 Overall impression

Overall impression
The vertical columns indicates a confidence interval of 0.95
9,5

9,0

8,5

8,0 7,71 7,93

7,78 7,78 7,82
7,77

Overall impression
7,53
7,5 7,30 7,26

7,0
6,69
6,5

6,0

5,5

5,0
1 2 3 4 5 6 7 8 9 10
Variants

Table 3 Results of sensory analysis

Variant Shape Aroma Crumb Crumb Ease of bite
Crust colour flexibility colour
1 8.5 a
7.3a 8.2b 8.3ab 8.4a 7.5a
2 8.37a 7.75b 7.05ab 8.31b 8.26a 7.64a
3 8.02 a
7.24ab 6.35ab 7.56ab 8.21a 7.87a
4 7.3a 7.2ab 4.93a 7.87ab 8.15a 7.5a
5 7.86a 7.28ab 5.9a 7.32ab 8.04a 7.2a
6 7.63a 6.89ab 5.85ab 6.84ab 8.1a 7.53a
7 6.95 a
6.02ab 6.89ab 6.99ab 7.32a 6.7a
8 6.97a 5.29ab 6.35ab 6.12ab 6.59a 6.96a
9 7.8a 5.58ab 6.24 ab 7.31ab 7.16a 6.99a
10 7.42a 4.61a 6.99ab 6.02a 6.68a 6.94a
Table 3 (Continuation): Results of sensory analysis
Variant Mouthfeel after a Consistency Crumb Taste Overall impression
short chewing moisture
1 7.3a 7.1a 7.7a 7.3a 7.71a
2 7.8a 7.47a 7.75a 6.56a 7.77a
3 8.04a 6.67a 8.1 a 7.96a 7.93a
4 7.77a 6.27a 8.01a 7.49a 7.30a
5 6.87a 7.21a 7.36a 5.16a 6.69a
6 7.52a 6.63a 7.65a 6.8a 7.26a
7 7.3a 6.61a 7.86a 5.43a 7.78a
8 7.2a 6.83a 7.74a 6.05a 7.78a
9 7.83a 6.25a 7.93a 6.9a 7.82a
10 7.3a 6.11a 7.83a 6.52a 7.53a
Note: Averages of the individual variants are not significantly different (p > 0.95) if they are followed by identical
superscript.

The best crumb flexibility was found in the control and variants with added hemp oil. Addition of
10% of hemp flour and protein was manifested in less crumb flexibility.In the study by Apostol et al.
(2015), the flexibility of the sample with 5 and 10% of hemp flour compared with the control was
unchanged. The worse flexibility was in variants with a higher content of hemp flour (15, 20, and 100%).
Flexibility in the study by Pejcz et al. (2015) was similar in variants with 5 and 15% of hemp flour, but
with 10%, it was worse.

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Just as in the case of the crust colour, the crumb colour was evaluated worst for variants with
higher content of hemp flour and protein (Figure 1). So it was in the studies by Apostol et al. (2015) and
by Pejcz et al. (2015).
The ease of bite was not significantly affected by the recipe composition. Variants with added
hemp flour and protein received only slightly worse ratings. These constituents most likely cause greater
firmness of the product.
Mouthfeel after brief chewing was evaluated very well especially in the variant with the addition
of hemp oil and 5% of hemp grits.
Hemp oil and the addition of 20% of hemp grits improved product consistency, while the addition
of hemp ingredients in other variants was worse than in the control.
Very good crumb moisture occurred after the addition of hemp grits. Likewise, it was so with the
taste descriptor. Hemp grits are used as additives in chocolates or are eaten separately, so consumers
may be already accustomed to their taste.
Best overall impression was achieved by variant 3 (Figure 2) with 5% addition of hemp grits. In
contrast, Apostol et al. (2015) sees as ideal from a sensory perspective the recipe with % addition of
hemp flour. However, they see the increase of its portion negatively, which was confirmed in our tests.
Likewise Pejcz et al. (2015) indicate worsening of the overall sensory quality of the product with
increasing amounts of hemp flour.

CONCLUSION
Baking test confirmed higher dough yield and volume yield compared to the control after the
addition of hemp oil. The addition of hemp flour up to 10% reduced baking loss and increased bread
yield. Adding hemp grits most affected bread arching and index number.
The most suitable hemp ingredient in sensory analysis proved hemp oil, which improved crust
colour, crumb elasticity, ease of bite, crumb moisture, consistency and overall impression when
compared to the control variant. The addition of hemp grits also had a very good effect. Parameters
related to aroma and look received the worst evaluations. Green colour and the typical, strong odour of
hemp pose certain disadvantages when used for baking.
If we look at the results of the RMT test and sensory analysis comprehensively, we can conclude
that hemp oil appears to be an ideal addition.In terms of technology but also nutrition, hemp flour as
supplement is also recommended, however the amount should not exceed 5%.

ACKNOWLEDGEMENT
This work was financially supported by the project IGA FA MENDELU no. TP_ 4/2015.

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