USE OF HEMP RAW MATERIALS IN COMMON BAKERY PRODUCT RECIPES

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.