Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect
Summary Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.
INVESTIGATION ON THE USE OF HEMP FLOUR IN COOKIE PRODUCTION
Lukin, A. and K. Bitiutskikh, 2017. Investigation on the use of hemp fl our in cookie production. Bulg. J. Agric. Sci., 23 (4): 664–667 The aim of this research was to study the potential use of hemp fl our in the making of cookies. A method for producing sugar cookies with improved organoleptic and physicochemical properties was developed. The results of a sensory evaluation of a new type of product are presented. As a result of the study, characteristic descriptors for organoleptic quality analysis have been developed to aid the evaluation of the ready product by its main quality parameters (taste, fl avor, color and surface condition), as well as determine the product’s doneness, chewiness and shape. Based on the spider plot of organoleptic properties of the cookies, an improvement in the doneness property was found when replacing 10 and 20% of hemp fl our with corn fl our. On the total score, gluten-free cookies made from hemp fl our and corn fl our at an 80:20 ratio showed high quality scores, their total scores being second after traditional cookies made using the basic recipe. A recipe for gluten-free sugar cookies made with hemp fl our was created based on the conducted optimization. It has been determined that adding corn fl our to the cookie recipe changes their sensory characteristics in addition to improving texture and physicochemical properties.
Evaluation of CuAl2O4 as an Oxygen Carrier in Chemical-Looping Combustion
The chemical-looping combustion (CLC) process is a novel solution for efficient combustion with intrinsic separation of carbon dioxide. The process uses a metal oxide as an oxygen carrier to transfer oxygen from an air to a fuel reactor where the fuel, or gasification products of the fuel, reacts with the solid oxygen carrier. In this work, copper(II) aluminate (CuAl2O4) was assessed as a potential oxygen carrier using methane as fuel. The carrier particles were produced by freeze–granulation and calcined at 1050 °C for a duration of 6 h. The chemical-looping characteristics were evaluated in a laboratory-scale fluidized-bed reactor in the temperature range of 900–950 °C during 45 alternating redox cycles. The oxygen carrier exhibited reproducible and stable reactivity behavior in this temperature range. Neither agglomeration nor defluidization was noticed in any of the cycles carried out at 900–925 °C. However, after reactivity tests at 950 °C, soft agglomeration and particle fragmentation were observed. Systematic phase analysis of the Cu–Al–O system during the redox cycle was carried out as a function of duration of reduction and oxygen concentration during the oxidation period. It was found that the CuAl2O4 is reduced to copper(I) aluminate (CuAlO2; delafossite), Cu2O, and elemental Cu. The CuAlO2 phase is characterized by slow kinetics for oxidation into CuO and CuAl2O4. Despite this kinetic limitation, complete conversion of methane with reproducible reactivity of the oxygen carrier is achieved. Thus, CuAl2O4 could be a potential oxygen carrier for chemical-looping combustion.