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

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.