Characteristics of wheat, barley and hemp model composites

Ivan Švec and Marie Hrušková
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Ivan Švec: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Marie Hrušková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2015, vol. 33, issue 1, 66-71

Abstract: Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and fine type was added to each cereal base on levels of 5 and 10%. Barley flour diminished both protein content and its quality, but it played a positive role in an increase in amylase activity. Hemp addition levelled the protein content back (at least to the value comparable to wheat flour), but its quality was worsened further correspondingly to a hemp portion. Enzymatic activity of the composite was modified weakly by the non-traditional material. Determining the SRC profiles of wheat-barley and wheat-barley-hemp blends, changes mentioned above were sufficiently verified.

Keywords: composite flour; barley; hemp; solvent retention capacity; dietary fibre (search for similar items in EconPapers)
Date: 2015
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:161-2014-cjfs

DOI: 10.17221/161/2014-CJFS

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