Development of Composite Whole-Ground Wheat-Hemp fFour for the Production of Bakery Products

Introduction:  Composite flour mixtures used for the production of products of increased nutritional value are able to diversify the business of the bakery industry. Whole-ground composite wheat-hemp flour, which is a product of joint milling of plant-based products, has potential for use in the production of healthy bakery products, which necessitates the assessment of its technological properties in relation to the quality indicators of finished products.

Purpose: To develop composite whole-ground wheat-hemp flour of various compositions for the production of bakery products of increased nutritional value and expanding the range of healthy food products.

Materials and Methods: As objects of research, wheat grains of 4 varieties were used - spring "Radmira" and "Jubilee" and winter varieties "Nemchinovskaya 85" and "Nemchinovskaya 24" of the 2023 harvest; hemp seeds of the "Surskaya" variety; laboratory samples of composite whole-ground flour; laboratory samples of bakery products developed on the basis of composite flour. The production of laboratory samples of composite flour was carried out using a knife mill, seeding on laboratory sieving E1-URL. The physico-chemical parameters of the obtained flour samples were determined using the SpectaStar 2500 XL infrared grain and flour analyzer. During the trial laboratory baking, scales, a two-speed spiral dough mixer Abat TMS, a proofing cabinet, a convection oven KPP-4-1/ 2E were used. The physico-chemical parameters of the obtained wheat and hemp products were determined using: OHL-2 volume meter, Structurometr CT-1, Quartz-21M moisture analyzer, CAS SW-5 WDD portion scales. The determination of the nutritional value of bakery products was carried out by calculation. The experimental results obtained were processed using mathematical statistics methods using the Microsoft Office and Excel 2021 application software package.

Results: Addition of hemp seeds to the milling mixture with wheat grain in an amount of 4 to 10% affects not only the technological and physicochemical parameters, but also the overall yield of composite flour. Comparison of the yield of composite flour at a component ratio of 90:10 with a similar parameter of a sample of whole-grain wheat flour established its absolute increase by 1.1%. It was found that the fat content in the composite flour samples increases from 4.4% to 6.8% for milling batches with the addition of 4–10% hemp, which is 2–3.1 times more than in the control sample of whole-grain flour. The PUFA content in the products was 5.4 g/100 g for composite flour with 10% hemp, while omega-3 fatty acids were 0.8 g/100 g.

Conclusion: The results of the study demonstrate the potential for the use of composite whole wheat-hemp flour in bakery technology as a source of vegetable protein, omega-3 fatty acids, minerals (magnesium, zinc) and vitamins (thiamine and niacin), providing a high content of dietary fiber, which allows expanding the range of healthy food products and offering consumers updated products with increased nutritional value.

1. Al-Suhaimi, S. A., Toshev, A. D., & Androsova, N. V. (2022) Study of quality indicators of functional bakery products with the addition of processed plant materials. Vestnik KrasSAU, 8(185), 180-186. http://dx.doi.org/10.36718/1819-4036-2022-8-180-186

2. Bakin, I. A., Mustafina, A. S., & Kolbina, A. Yu. (2016). Study of technological aspects of using non-traditional raw materials in the production of bakery products. Vestnik KrasSAU, 12, 17–24.

3. Ban, M. F. (2019). Review of non-traditional types of flour and study of the possibility of their use in flour confectionery recipes. Consumer cooperation, 3(66), 78–81.

4. Vorsheva, A. V., Bagnavets, N. L., Grigorieva, M. V., & Belopukhov, S. L. (2023). Evaluation of the possibility of using hemp flour in bakery. AgroEcoInfo, 3(57), 1–10.

5. Vitol, I. S., & Meleshkina, E. P. (2024) Composite types of flour. Part 1. Fortification of wheat flour with cereals, legumes, and oilseeds (review). Food industry, 4, 27–34. DOI: 10.52653/PPI.2024.4.4.005

6. Bubnova, A. A. (2019). Use of hemp seeds in specialized food products. Khleboproducty, 7, 48-50. http://dx.doi.org/10.32462/0235-2508-2020-29-7-48-50

7. Bogatyreva, T.G., Belyavskaya, I.G., & Muratova, A.A. (2019). Fortification of bakery products using non-traditional plant raw materials. Khleboproducty. 2021. No. 6. 48-49. DOI: 10.32462/0235-2508-2021-30-6-48-49

8. Galushina, P.S. (2021). Experience in the use of hemp seeds in food products. Trends in the development of science and education, No. 79-6. 153-156. doi: 10.18411/trnio-11-2021-278

9. Grigoriev, S.V., Shelenga, T.V., & Illarionova, K.V. (2019). Hemp and cottonseed oils from VIR collection as a source of functional food ingredients. Transactions on applied botany, genetics and selection, 180(3), 38-43.

10. Drannikov, A. V., Shevtsov, A. A., Ponomareva, E. I., Zasypkin, N. V., & Logunova, L. V. (2021). Steam jet heat pump as an alternative energy source in bakery technology. Bulletin of the Voronezh State University of Engineering Technologies Vol: 83. 3 (89). 23-29, DOI: 10.20914/2310-1202-2021-3-23-29

11. Zubtsov, V. A., Efremov, D. P., & Zubtsova, E. V. (2018). Flax and hemp seed hydrocolloids in functional and specialized food products. Actual Biotechnology, 1(26), 369-373.

12. Illarionova K. V., & Grigoriev S. V. (2014). Variability of properties of hemp oil of different origin. Agronomy, 6, 80-83.

13. Kolomnikova, Ya. P., Litvinova, E. V., Anokhina, S. I., & Tekutyeva, Yu. A. (2016). Use of non-traditional raw materials in the production of gluten-free flour and culinary products to improve nutritional value. Actual Biotechnology, 1(16), 45-48.

14. Patent 2 810 097 Russian Federation, IPC B02C 18/06 Method for obtaining whole-milled wheat-hemp flour [Text] / Kandrokov R. Kh.; applicant and patent holder FGBOU VO "ROSBIOTEKH" - No. 2023119889; declared 28.07.23; published 21.12.23, Bulletin No. 36.

15. Patent 2 787 364 Russian Federation, IPC A21D 2/36 Recipe for wheat bread with the addition of hemp flour and crushed hemp seeds / Sazhina K. A.; patent holders Sazhina K. A., Plotnikov A. M. - No. 2022103739; declared 15.02.2022; published 09.01.2023, Bulletin No.1.

16. Katsnelson, Yu. M. (2024). The Bread Market is Saturated. What Will It Be Like Tomorrow? Empire of Cold, 5, 46-48.

17. Kandrokov, R. Kh., Terentyev, S. E., Labutina, N. V., Kusova, I. U., & Ryndin, A. A. (2021). The Effect of the Ratio of the Milling Mixture of Wheat Grain and Hemp Seeds on the Grain-Forming Capacity of the Wheat-Hemp Grain Mixture. Khleboproducty, 10, 41-43. http://dx.doi.org/10.32462/0235 -2508-2021-30-10-41-43

18. Kandrokov, R. Kh., Kiryushin, A. V., & Prudnikova, A. S. (2023). Influence of the Ratio of the Milling Mixture of Wheat and Amaranth Grains on the Chemical and Physicochemical Parameters of Wheat-Amaranth Flour. Siberian Bulletin of Agricultural Science. 53(6), 83-91. http://dx.doi.org/10. 26898/0370-8799-2023-6-10

19. Krasavina, E.V. & Khasheva, I.A. (2024). Optimization of the Bread Dough Fermentation Process Using an Automated Process Control System: Temperature, Humidity, and Time Control. Bakery in Russia. Vol. 68. No. 2, 10-17.

20. Latysheva Z. I., Vlasova O. V., Nadzhafova M. N., & Aleksandrova E. G. About the results of production and economic activity of the leaders of the bakery products market of the Russian Federation // Bulletin NGIEI. № 3 (142). P. 71–83. DOI: 10.24412/2227-9407-2023-3-71-83

21. Reznicenko, I. Yu., Renzyaeva, T.V. & Tabatorovich, A.N. (2017). Formation of the Assortment of Functional Flour Confectionery Products. Food Production Engineering and Technology, 2(45), 149–162.

22. Serkov, V.A. & Kabunina, I.V. (2022). On the aspect of legal regulation of cultivation and processing of hemp in Russia. International Agricultural Journal, 65, No. 1 (385), pp. 99-102. doi: 10.55186/25876740_2022_65_1_99

23. Savostin, S.D., Besfamilnaya, E.M., Vasilkin, D.P., & Pomazunov, A.A. (2024). Development of an information and analytical system for managing the quality control processes of finished products in bakery production. Food Industry, 6, 91-94. DOI: 10.52653/PPI.2024.6.6.019

24. Meleshkina, E.P., Kolomiets, S.N., Bundina, O.I., & Zhiltsova, N.S. (2023). Modern requirements for the quality of valuable wheat in Russia. Food Industry, 6, 6-8. DOI: 10.52653/PPI.2023.6.6.001

25. Meleshkina, E.P., & Vitol, I.S. (2023). The most important changes in regulatory documents governing the quality and safety of grain and its processed products over the past two years. Khleboproducty, No. 1, 38-42. DOI: 10.32462/0235-2508-2023-32-1-38-42

26. Tolkacheva, S.V., & Petrova, A.A. (2024). Trends and Prospects of Russian Bakery Exports. Forum. Series: The Role of Science and Education in the Modern Information Society, No. S1 (31), 148-156.

27. Tursunbaeva, Sh. A., Iztaev, A. I., Magomedov, M. G. & Yakiyaeva, M. A. (2019). Development of Innovative Technologies for Bread Products from Whole-Mill Flour of Different Classes. VSUET Bulletin, 4(82), 114-116. http://dx.doi.org/10.20914/2310-1202-2019-4-83-88

28. Ushchapovsky, V. I., Goncharova, A. A., & Minevich, I. E. (2022). The Effect of Processing on the Protein Complex of Hemp Seeds. Bulletin of the Voronezh State University of Engineering Technologies, 84, 1(91). pp. 66-72. http://dx.doi.org/10.20914/2310-1202-2022-1-66-72

29. Chen, C. (2024). Application of automated control systems to optimize bakery processes in industrial enterprises. Bakery in Russia, 68 (1), 23–33. retrieved from https://hbreview.ru/index.php/hb/article/view/32

30. Shen, C. (2024). Application of robotic systems for automation of loading and unloading processes of bakery products in bread makers. Bakery in Russia, 68(2), 58–67. retrieved from https://hbreview.ru/index.php/hb/article/view/46

31. Shakhrai, T. A., Vorobyova, O. V. & Viktorova, E. P. (2021). Main trends in the development of the functional bakery products market. New technologies, 17(3), 51–58. http://dx.doi.org/10.47370/2072-0920-2021-17-3-51-58

32. Shazzo, A. Yu. (2023). Modeling of technological processes of grain processing enterprises from grain to finished bakery products. In the collection: Bakery, confectionery and pasta products of the XXI century, 5-7.

33. Schegoleva, I. D., Vaskina, V. A., Mashkova, I. A., & Novozhilova, E. S. (2024). Nutritional value of gluten-free custard semi-finished product based on hemp processing products. Khleboproducty, 4, 37-41. http://dx.doi.org/ 10.32462/0235-2508-2024-33-4-37-4117

34. Alonso-Esteban, J. I. et al. (2022). Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. Food Chemistry, 374, 131754, 1-10. https://doi.org/10.1016/j.foodchem.2021.131754

35. Aloo, S. O., Mwiti, G., Ngugi, L. W., & Oh, D. H. (2022). Uncovering the secrets of industrial hemp in food and nutrition: The trends, challenges, and new age perspectives. Critical Reviews in Food Science and Nutrition, 28, 1-20. https://doi.org/10.1080/10408398.2022.2149468

36. Andre, C. M., Hausman J. -F., & Guerriero G. (2016). Cannabis sativa: The Plant of the Thousand and One Molecules. Front. Plant Sci., 7-19. https://doi.org/ 10.3389/fpls.2016.00019

37. Arango, S. et al. (2024). Chemical Characterization of 29 Industrial Hempseed (Cannabis sativa L.) Varieties. Foods, 13(2), 210, 1-28. https://doi.org/10.3390 /foods13020210

38. Bartkiene, E., Schleining, G., Krungleviciute, V. et al. (2016). Development and quality evaluation of lacto‐fermented product based on hulled and not hulled hempseed (Cannabis sativa L.). LWT‐Food Science and Technology, 72, 544– 551. https://doi.org/10.1016/j.lwt.2016.05.027.

39. Callaway, J. C. (2004). Hemp seed as a nutritional resource: an overview. Euphytica, 140(1), 65-72, https://doi.org/10.1007/s10681-004-4811-6.

40. Do, D. T., Ye, A., Singh, H., & Acevedo-Fani, A. (2023). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterization, Food Hydrocolloids, 149, 109597, 1-12. https://doi.org/10.1016/j.foodhyd. 2023. 109597

41. El-Sohaimy S. A., Androsova N. V., Toshev A.D., & El-Enshasy H.A. (2022) Nutritional Quality, Chemical, and Functional Characteristics of Hemp (Cannabis sativa ssp. Sativa) Protein Isolate. Plants. Vol. 11(21). 2825; DOI 10.3390/plants11212825.

42. Farinon, B., Molinari R., Costantini L., & Merendino N. (2020). The seed of industrial hemp (Cannabis sativa L.): Nutritional quality and potential functionality for human health and nutrition. Nutrients, 12, 1935, 1-59. https://doi.org/10.3390/nu12071935

43. Frassinetti, S., Moccia, E., Caltavuturo, L. et al. (2018). Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts. Food Chemistry, 262, 56-66. https://doi.org/10.1016/j.foodchem.2018.04.078

44. Girgih, A. T., Udenigwe, C. C. & Aluko, R. E. (2010). In vitro antioxidant properties of hemp seed (Cannabis sativa L.) protein hydrolysate fractions. Journals of the American Oil Chemists Society, 88(3), 381-389, https://doi.org/10.1007/s11746-010-1686-7

45. Rodriguez‐Leyva, D., McCullough, R. S. & Pierce, G. N. (2011). Medicinal use of hempseeds (Cannabis sativa L.): effects on platelet aggregation. In: Nuts and Seeds in Health and Disease Prevention (edited by V. R. Preedy, R. R. Watson & V.B. Patel) Pp. – London: Academic Press, https://doi.org/10.1016/ C2009-0-01960-6

46. Siano, F. et al. (2018). Comparative study of chemical, biochemical characteristic and ATR -FTIR analysis of seeds, oil and flour of the edible Fedora cultivar hemp (Cannabis sativa L.). Molecules, 24(83), 1-13. https://doi.org/10.3390/ molecules24010083

47. Sun, X., Sun, Y., Li, Y., Wu, Q., & Wang, L. (2021). Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L. Frontiers in Nutrition, 8, 678421, 1-14. https://doi.org/10.3389/ fnut.2021.678421

48. Tasie, O., Boateng J., & Cebert, E. (2024). Screening for Anti -Nutrients, Antioxidants, Minerals, and Cannabinoid Content in Hemp (Cannabis sativa L.) Seed Cultivars. EC Nutrition, 19, 1-15.

49. Teh, S. S., Bekhit, A. E. D. A., Carne, A. & Birch, J. (2016). Antioxidant and ACE‐inhibitory activities of hemp (Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro‐G, actinidin and zingibain. Food Chemistry, 203, 199-206, https://doi.org/10.1016/j.foodchem.2016.02.057

50. Wang, Q., Jiang, J. & Xiong, Y. L. High pressure homogenization combined with pH shift treatment: a process to produce physically and oxidatively stable hemp milk. Food Research International, 2018, 106, 487-494, https://doi.org/ 10.1016/j.foodres.2018.01.021

51. Werz, O., Seerges, J., Shaible, A. M. et al. Cannaflavins from hemp sprouts, a novel cannabinoid‐free hemp food product, target microsomal prostaglandin E2 synthase‐1 and 5‐lipoxygenase. Pharma Nutrition, 2014, 2, 53-60, https://doi.org/10.1016/j.phanu.2014.05.001