Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.337473

Keywords:

hemp flour, enzyme treatment, lactic acid bacteria, bread quality

Abstract

The object of this study is wheat bread with the addition of whole grain hemp flour. The principal issue related to using hemp flour in bread baking is its high oil and dietary fiber content. The inclusion of such raw materials in the recipe worsens the structural and mechanical properties of the dough and the quality of the bread.

It was established that hemp flour is a valuable raw material for increasing the nutritional value of wheat bread as it contains 22.3% protein, 34.4% oil, and 16.5% fiber. It has been established that the rational dosage of such raw materials in bread recipes is 5–10%. However, even this amount affects the quality of the dough and bread. The content of raw gluten decreases by 2.8% and its quality deteriorates, the color of the crust improves, the crumb darkens slightly, and notes of walnut appear in the aroma.

The effectiveness of using sourdough of lactic acid bacteria and enzymes α-amylase, lipase, cellulase, transglutaminase to improve the bread quality and its nutritional and physiological value, has been confirmed. In particular, the specific volume of bread increased from 4.3 to 39.1%. Its freshness improved, as evidenced by a decrease in crumbly texture, from 9.9 to 29.6%, and an increase in water absorption capacity from 16.9 to 44.5%, depending on the variant.

The results could be used in the technology of producing wheat-hemp bread for health and preventive purposes with increased nutritional and physiological value. The proposed technological solutions make it possible to expand the range of such products for mass production

Author Biographies

Sergiy Gunko, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Oksana Naumenko, Institute of Food Resources of the National Academy of Sciences of Ukraine

Doctor of Technical Sciences, Professor

Department of Bread Technologies and Biotransformation of Grain Products

Inna Hetman, Institute of Food Resources of the National Academy of Sciences of Ukraine

PhD

Department of Bread Technologies and Biotransformation of Grain Products

Lubomyr Khomichak, Institute of Food Resources of the National Academy of Sciences of Ukraine

Doctor of Technical Sciences, Professor

Director

Ivanna Lukianchuk, Institute of Food Resources of the National Academy of Sciences of Ukraine

PhD Student

Department of Bread Technologies and Biotransformation of Grain Products

Marina Bilko, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Biotechnology of Fermentation and Winemaking Products

Anatolii Bober, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Oksana Zavadska, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Nadiya Yashchuk, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Professor B.V. Lesik Department of Storage, Processing and Standardization of Plant Products

Svitlana Liashenko, Ukrainian Institute for Plant Variety Examination

Researcher

Laboratory of Quality Indicators of Plant Varieties

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Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread

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Published

2025-10-23

How to Cite

Gunko, S., Naumenko, O., Hetman, I., Khomichak, L., Lukianchuk, I., Bilko, M., Bober, A., Zavadska, O., Yashchuk, N., & Liashenko, S. (2025). Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread. Eastern-European Journal of Enterprise Technologies, 5(11 (137), 60–70. https://doi.org/10.15587/1729-4061.2025.337473

Issue

Vol. 5 No. 11 (137) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Sergiy Gunko, Oksana Naumenko, Inna Нetmаn, Lubomyr Khomichak, Ivanna Lukianchuk, Marina Bilko, Anatolii Bober, Oksana Zavadska, Nadiya Yashchuk, Svitlana Liashenko

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