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Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology) granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile) use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable. [ABSTRACT FROM AUTHOR]

Chia flour from white and brown seeds were tested in dry and hydrated form. In flour composites, ash and protein content was verifiably increased by both chia types (up to about 2%). Non-starch polysaccharides content also increased, as the sucrose SRC confirmed. Protein technological quality was affected by alternative plant materials, measured as Zeleny value diminishing. Water suspension viscosity and dough elasticity increased during amylograph and extensigraph tests. For composites including hydrated chia form, somewhat higher elasticity was determined; the change was positively reflected in baking test results (bread volume increased about 20% at least). Bread crumb morphology changed gradually, determined by deeper penetration rate. Higher elasticity of dough containing hydrated chia form limited small pores coalescence into larger ones, resulting into firmer crumb compared to bread with dry chia flour. That was verified by soft diminishing of mean pores area and reversely by increase in pores density within order of samples wheat bread - dry chia flour bread - hydrated chia flour bread. Pore sizes distribution was varied, too - by chia flour, counts of small and large pores (area smaller than 1.5 mm2 and larger than 4.2 mm2, respectively) were magnified approximately twice and lowered to ca half, respectively. [ABSTRACT FROM AUTHOR]

Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition was described by common analytical proofs, and rheological properties of non-fermented as well as leavened dough was completely evaluated (within extensigraph and maturograph tests, respectively). Leavened bread and biscuits were prepared in a laboratory scale. Both chia type softly increased protein content and reversely their quality. Due to low amounts added, changes in dough viscoelastic properties were small. Consumer quality worsening of both tested products was also of low significance, but fibre content was increased about 50% compared to control. [ABSTRACT FROM AUTHOR]

Hemp (Cannabis sativa) is annual plant that is native to China and remained as important material for food, industrial and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% – 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% – 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% – 30%), especially as 10% fortification (434 mL/100 g). Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively). The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% – 48%). Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g) was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively). Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties. [ABSTRACT FROM AUTHOR]

Model cereal blends were prepared from commercial wheat fine flour and 5 samples of hemp flour (HF), including fine (2 of conventional form, 1 of organic form) and wholemeal type (2 of conventional form). Wheat flour was substituted in 4 levels (5, 10, 15, 20%). HF addition has increased protein content independently on tested hemp flour form or type. Partial model cereal blends could be distinguished according to protein quality (Zeleny test values), especially between fine and wholemeal HF type. Both flour types affected also amylolytic activity, for which a relationship between hemp addition and determined level of Falling Number was confirmed for all five model cereal blends. Solvent retention capacity profiles (SRC) of partial models were influenced by both HF form and type, as well as by its addition level. Between both mentioned groups of quality features, significant correlation were proved - relationships among protein content/quality and lactic acid SRC were verifiable on p <0.01 (-0.58, 0.91, respectively). By performed ANOVA, a possibility to distinguish the HF form used in model cereal blend according to the lactic acid SRC and the water SRC was demonstrated. Comparing partial cereal models containing fine and wholemeal hemp type, HF addition level demonstrated its impact on the sodium carbonate SRC and the water acid SRC. [ABSTRACT FROM AUTHOR]