Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence

Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study's findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardness, increased elasticity, and chewiness of the breadcrumb, especially when the additive concentrations were greater than 3%. The addition of HI significantly increased the total amount of polyphenols, flavonoids, and antioxidant activity in the bread. The sensory evaluation revealed that gluten-free bread can be produced with a maximum of 2% HI without affecting its taste and aroma.

Automated summary

Hemp inflorescences were used as an addition to gluten-free rice bread to enhance its physical and sensory properties, polyphenol and flavonoid contents, and antioxidant activities. The study found that adding dried and crushed hemp inflorescence influenced the physical properties of the bread and increased the total amount of polyphenols, flavonoids, and antioxidant activity. Sensory evaluation showed that gluten-free bread can be made with a maximum of 2% hemp inflorescence without impacting its taste and aroma.