Fermented Dough Characteristics of Wheat barley hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour
HRUSKOVA MARIE, SVEC IVAN. 2016. Fermented Dough Characteristics of Wheat barley hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3) 803 812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14 57% and 35 83% respectively) as well as to lessening of dough volumes (about 25 75% based on lowered protein quality (Zeleny value) Addition of barley fl our aff ected specifi c bread volume; diminishing for wheat barley blends 70:30 and 50:50 reached 30% and 43% respectively. Volume of bread prepared from wheat barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri composites set, achieving 130% of wheat barley control; other hemp products caused the parameter decrease (from 8 to 33% Within a group of bakery products containing 50% of barley fl our, hulled hemp wholemeal partially supressed negative eff ect of barley fl our specifi c bread volumes increased about ca 15% Commercial fi ne hemp fl our samples demonstrated a reversal infl uence its addition resulted into lower buns size than wheat barley control (about 3 34% Between wheat fl our and both groups of fl our tri composites, PCA confi rmed diff erences in dough and bread technological quality. Specifi c bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.