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Influence of extrusion condition and hemp addition on wheat dough and bread properties

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Abstract

This study was to evaluate the influence of hemp addition and extrusion conditions on properties of dough and bread. The extruded and non-extruded hemp/ rice flours with different hemp/rice ratio were mixed with wheat flour at 15% ratio. In those flour assays, extrusion greatly decreased the paste viscosities, while the addition of hemp inhibited the decrease of peak viscosity on the extrusion condition. The onset gelatinization temperature was extended due to the hemp addition. The test on dough properties showed that extrusion increased water absorption, arrival time, weakness, extensibility, and the volume after 105 min fermentation, and decreased the stability time and elasticity of dough, while hemp addition mainly increased the weakness and extensibility. For bread properties, extrusion decreased the specific volume, crust and crumb L value, and uniformed air cells, when the hemp addition increased the bread specific volume and decreased the hardness during storage time.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kongju National University, Gongju, Chungnam, 340-802, Korea

    Yuan-Yuan Wang, Krittika Norajit, Mi-Hwan Kim & Gi-Hyung Ryu

  2. Department of Hotel Baking Technology, Hyejeon College, Hongseong, Chungnam, 350-702, Korea

    Young-Ho Kim

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  1. Yuan-Yuan Wang
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  2. Krittika Norajit
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  3. Mi-Hwan Kim
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  4. Young-Ho Kim
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  5. Gi-Hyung Ryu
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Correspondence to Gi-Hyung Ryu.

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Wang, YY., Norajit, K., Kim, MH. et al. Influence of extrusion condition and hemp addition on wheat dough and bread properties. Food Sci Biotechnol 22 (Suppl 1), 89–97 (2013). https://doi.org/10.1007/s10068-013-0053-5

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  • DOI: https://doi.org/10.1007/s10068-013-0053-5

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