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Wheat-hempand wheat-teff model composites were prepared as 90:10 and 80:20 w-w blends,using two different Czech commercial wheat flour samples standards M, M1 andbright-dark forms of these non-traditional crops flour. The objective of this study was to determine the effect ofalternative flour samples on the blend compositional profiles including dietaryfibre content, on the technological quality described by modern SolventRetention Capacity method and on laboratorybaking test results. According toseeds composition, nutritional flour enrichment reached higher levels ofprotein from approx. 13.0% about 30% vs. 6% and fibre contents from approx.3.3% about 50% vs. 30% in the case of hemp and teff samples. In terms of theSRC profile, the qualitatively better sample M was weakened by hemp flouradditions, while somewhat worse sample M1 was improved by teff flour additions.Results from the baking test showed that the hemp composites were partlydependent on hemp flour form. Volumes ofbread with bright hemp were diminished from 257 mL-100g up to 196 mL-100g, theproducts containing dark hemp increased up to 328 mL-100g. Teff-fortified bunvolumes were evaluated in close range of 325 - 369 mL-100g against 381 mL-100g for standard M1.Sensorial score of wheat-hemp breads were worse owing to spicy taste and fattyaftertaste, while hay-like by-taste in wheat-teff bread could be tolerable of10% in recipe.


Wheat and Hemp Composite Flour; Protein Content; SRC; Dietary Fibre; Baking Test

Cite this paper

M. Hrušková, I. Švec and I. Jurinová -Composite Flours-Characteristics of Wheat-Hemp and Wheat-Teff Models,- Food and Nutrition Sciences, Vol. 3 No. 11, 2012, pp. 1484-1490. doi: 10.4236-fns.2012.311193.

Autor: Marie Hrušková, Ivan Švec, Ivana Jurinová



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