Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties

Consumer interest in nutrient-rich and sustainable bakery products is stimulating the use of novel flours. Hemp (Cannabis sativa L.) flour represents a promising ingredient, even though its application in breadmaking remains limited. This study explored the partial substitution of wheat flour with a mixture of two hemp cultivars, Felina 32 and Futura 75, at 10 %, 15 %, and 25 % inclusion levels. Comprehensive characterization addressed chemical composition, antioxidant properties, volatile profile, and sensory quality. Hemp fortification increased the nutritional value of bread, particularly enhancing polyunsaturated fatty acids (notably linoleic acid), essential amino acids (lysine, leucine, phenylalanine), and total polyphenols, leading to enhance the antioxidant capacity. Volatile compound analysis showed an enrichment in compounds such as hexanoic acid, humulene, and citral. Sensory evaluation confirmed consumer acceptance, despite minor bitterness note. These results demonstrate hemp flour's potential as a functional and sustainable ingredient.