On Potential Use of Hemp Flour in Bread Production

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, reduces the baking time.