Development of Composite Whole-Ground Wheat-Hemp fFour for the Production of Bakery Products

Introduction: Composite flour mixtures used for the production of products of increased nutritional value are able to diversify the business of the bakery industry. Whole-ground composite wheat-hemp flour, which is a product of joint milling of plant-based products, has potential for use in the production of healthy bakery products, which necessitates the assessment of its technological properties in relation to the quality indicators of finished products. Purpose: To develop composite whole-ground wheat-hemp flour of various compositions for the production of bakery products of increased nutritional value and expanding the range of healthy food products. Materials and Methods : As objects of research, wheat grains of 4 varieties were used - spring "Radmira" and "Jubilee" and winter varieties "Nemchinovskaya 85" and "Nemchinovskaya 24" of the 2023 harvest; hemp seeds of the "Surskaya" variety; laboratory samples of composite whole-ground flour; laboratory samples of bakery products developed on the basis of composite flour. The production of laboratory samples of composite flour was carried out using a knife mill, seeding on laboratory sieving E1-URL. The physico-chemical parameters of the obtained flour samples were determined using the SpectaStar 2500 XL infrared grain and flour analyzer. During the trial laboratory baking, scales, a two-speed spiral dough mixer Abat TMS, a proofing cabinet, a convection oven KPP-4-1/ 2E were used. The physico-chemical parameters of the obtained wheat and hemp products were determined using: OHL-2 volume meter, Structurometr CT-1, Quartz-21M moisture analyzer, CAS SW-5 WDD portion scales. The determination of the nutritional value of bakery products was carried out by calculation. The experimental results obtained were processed using mathematical statistics methods using the Microsoft Office and Excel 2021 application software package. Results: Addition of hemp seeds to the milling mixture with wheat grain in an amount of 4 to 10% affects not only the technological and physicochemical parameters, but also the overall yield of composite flour. Comparison of the yield of composite flour at a component ratio of 90:10 with a similar parameter of a sample of whole-grain wheat flour established its absolute increase by 1.1%. It was found that the fat content in the composite flour samples increases from 4.4% to 6.8% for milling batches with the addition of 4–10% hemp, which is 2–3.1 times more than in the control sample of whole-grain flour. The PUFA content in the products was 5.4 g/100 g for composite flour with 10% hemp, while omega-3 fatty acids were 0.8 g/100 g. Conclusion: The results of the study demonstrate the potential for the use of composite whole wheat-hemp flour in bakery technology as a source of vegetable protein, omega-3 fatty acids, minerals (magnesium, zinc) and vitamins (thiamine and niacin), providing a high content of dietary fiber, which allows expanding the range of healthy food products and offering consumers updated products with increased nutritional value.