Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread

The object of this study is wheat bread with the addition of whole grain hemp flour. The principal issue related to using hemp flour in bread baking is its high oil and dietary fiber content. The inclusion of such raw materials in the recipe worsens the structural and mechanical properties of the dough and the quality of the bread. It was established that hemp flour is a valuable raw material for increasing the nutritional value of wheat bread as it contains 22.3% protein, 34.4% oil, and 16.5% fiber. It has been established that the rational dosage of such raw materials in bread recipes is 5–10%. However, even this amount affects the quality of the dough and bread. The content of raw gluten decreases by 2.8% and its quality deteriorates, the color of the crust improves, the crumb darkens slightly, and notes of walnut appear in the aroma. The effectiveness of using sourdough of lactic acid bacteria and enzymes α-amylase, lipase, cellulase, transglutaminase to improve the bread quality and its nutritional and physiological value, has been confirmed. In particular, the specific volume of bread increased from 4.3 to 39.1%. Its freshness improved, as evidenced by a decrease in crumbly texture, from 9.9 to 29.6%, and an increase in water absorption capacity from 16.9 to 44.5%, depending on the variant. The results could be used in the technology of producing wheat-hemp bread for health and preventive purposes with increased nutritional and physiological value. The proposed technological solutions make it possible to expand the range of such products for mass production