THE USE OF HEMP AND COLOR WHEAT FLOUR AS BAKING INGREDIENTS

This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption.