Abstract
The quality of wheat-hemp composites prepared with different amounts of hemp flour (5, 10, 15 and 20%) was characterised by the mixolab rheological test. The present study is related to three defatted hemp flour types addition, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime. Wheat flour of good baking quality was provided by a Czech commercial mill. Besides the mixolab profiles, basic baking quality parameters were also determined. By analytical methods, protein content, Zeleny’s value and Falling Number were determined. Dough baking quality was tested with the help of three rheological apparatuses, namely farinograph, extensigraph and amylograph. Moreover, laboratory baking test was performed, and specific bread volume was calculated. Mixolab torque data was strongly affected by substitution level than hemp flour type. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Correlation analysis confirmed proper relationships between mixolab and rheological parameters related both to protein properties (C1, C2, C1–C2 vs. farinograph and extensigraph ones) and starch or starch gel properties (C3, C4, C5 vs. amylograph ones). In the former case, the strongest relationship was found between C1 and the dough development time (−0.80, p < 99%), while in the latter between the amylase activity estimation (C3–C4) and the amylograph viscosity maximum (−0.87, p < 99%). Bread specific volume could be predicted by all five basic mixolab C’s. The best fitting correlation was found for C3 readings (starch gelatinization rate, r = 0.87, p < 99%), while links of C1 or C2 (maximum torque as gluten strength and protein weakening) were softer (r = 0.73 and 0.70, respectively, p < 99%).
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. 2011. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. 29:35–44.
Best, D. 2009. Whole seed-better than whole grain? Cereal Food World 54:226–228.
Callaway, J.C. 2004. Hempseed as a nutritional resource: an overview. Euphytica 140:65–72.
Codina, G.G., Mironeasa, S., Bordei, D., Leahu, A. 2010. Mixolab versus alveograph and falling number. Czech J. Food Sci. 28:185–191.
Dubat, A. 2010. A new AACC international approved method to measure rheological properties of a dough sample. Cereal Food World 55:150–153.
Fitzpatric, K. 2007. Innovation in Western Canadian functional food ingredients. Cereal Food World 52:288–289.
Hrušková, M., Švec, I., Jirsa, O. 2006. Correlation between milling and baking parameters of wheat varieties. J. Food Eng. 77:439–444.
Ivanyi, I. 2006. Effect of genotype and environment on the oil content and fatty composition of hempseed. Cereal Res. Commun. 34:493–496.
Jirsa, O., Hrušková, M., Švec, I. 2007. Bread features evaluation by NIR analysis. Czech J. Food Sci. 25:243–248.
Mironeasa, S., Codina, G.G., Mironeasa, C. 2011. The effect of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab. J. Texture Studies 43:40–48.
Muenzing, K., Twingelberg, H., Wessier, C. 1999. Investigation into the processing of hemp seeds for food. Getreide, Mehl und Brot 53:180–186.
Ohr, L.M. 2009. Good-for-you-grains. Food Technol. 63:57–61.
Papoušková, L., Capouchová, I., Kostelanská, M., Škeríková, A., Prokinová, E., Hajšlová, J., Salava, J., Famfra, O. 2011. Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab. Czech J. Food Sci. 29:420–429.
Perlín, C. 2002. Hemp as food. Výziva a potraviny 3:121–122. (in Czech)
Rosell, C.M., Marco, C., García-Alvárez, J., Salazar, J. 2011. Rheological properties of rice-soybean protein composite flours assessed by Mixolab and ultrasound. J. Food Process Eng. 34:1838–1859.
Sun, H., Yan, S., Jiang, W., Li, G., MacRitchie, F. 2010. Contribution of lipid to physicochemical properties and Mantou-making quality of wheat flour. Food Chem. 121:332–337.
Švec, I., Hrušková, M. 2009. Modelling of wheat, flour and bread quality. Sci. Agri. Bohem. 40:58–66.
Švec, I., Hrušková, M. 2012. The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. J. of Food Quality. Accepted article.
Tang, Ch.H., Ten, Z., Wang, X.S., Yang, X.Q. 2006. Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. J. Agri. Food Chem. 54:8945–8950.
Vainerman, E.S., Golovina, T.O., Rogozhin, S.V. 1986. Low-molecular-weight thiol in macromolecules of Cannabis sativa 11S globulin-edestin. Nahrung 30:398–400.
Author information
Authors and Affiliations
Corresponding author
Additional information
Communicated by F. Békés
Rights and permissions
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
About this article
Cite this article
Hrušková, M., Švec, I. & Jurinová, I. Changes in Baking Quality of Composite Wheat/Hemp Flour Detected by Means of Mixolab. CEREAL RESEARCH COMMUNICATIONS 41, 150–159 (2013). https://doi.org/10.1556/CRC.2012.0033
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.2012.0033