ДОСЛІДЖЕННЯ ВПЛИВУ ШРОТУ НАСІННЯ КОНОПЛІ НА ПОКАЗНИКИ ЯКОСТІ БІСКВІТНОГО НАПІВФАБРИКАТУ

The results of a study on the impact of hemp seed meal added in amounts of 10.0%, 20.0%, and 30.0% as a substitute for baking wheat flour on the quality indicators of sponge cakes are presented. The properties of hemp seed meal and the experience of its application in the technologies of baked goods and pastry products are analyzed. Based on a literature review, current approaches to the use of hemp seed meal in the production of bakery, pasta, and pastry products are outlined. It is shown that hemp seed meal differs from baking wheat flour by its significantly higher content of protein (18.1–50.3%), fat (1.7–28.1%), and dietary fiber (10.5–30.0%). It also has increased water absorption capacity; however, excessive addition of the hemp meal may lead to darkening of the crumb. Experimental studies demonstrated that the supplementation of up to 20.0% hemp seed meal into the sponge cake formulation makes it possible to obtain products with increased specific volume and improved porosity compared to the control sample—by 10.8% and 3.9%, respectively. The nutritional and energy value of sponge cakes with added hemp seed meal was calculated, and it was shown that the consumption of 100 g of the sample with 20.0% hemp seed meal replacing wheat flour can satisfy 13.9% of the daily protein requirement and 9.7% of the daily dietary fiber intake. The obtained results confirm the technological feasibility of using up to 20.0% hemp seed meal in sponge cake formulations, which not only preserves or even improves the quality indicators of the final product but also enhances its functional properties through enrichment with proteins, dietary fiber, and other biologically active substances.