Quality of biscuits as affected by addition of fibre

Abstract

The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product

“…53 The addition of gluten-free hemp flour, rich in fiber and protein, reduces the ability to absorb water and therefore the ability to retain the gases produced during cooking. 5,26,54 In the case of hemp flour addition to the final volume of bread, a significantly smaller volume, e.g. 1072 and 1048 cm 3 for bread with 30% and 50% addition, was obtained, respectively, compared with the original sample.…”

“…This is due to the fact that the viscosity of the dough increases during baking 53 . The addition of gluten‐free hemp flour, rich in fiber and protein, reduces the ability to absorb water and therefore the ability to retain the gases produced during cooking 5,26,54 . In the case of hemp flour addition to the final volume of bread, a significantly smaller volume, e.g.…”

“…Concerning hemp seed cake use for the fortification of baked products, only a few articles refer to its possibilities, which include its use in bread 5,6,23,24 and cookie production. 25,26 The addition of defatted hemp flour in bread formulation resulted in an increase in protein and dietary fiber content and had a great influence on the final volume and sensory characteristics of the product. 5,6 Moreover, it affected dough characteristics, specifically water absorption and dough development time, while dough stability and dough strength were not affected by the addition of hemp flour up to 10%.…”

“…Because of the significant importance of this by‐product, further research efforts have to be made towards its valorization. Concerning hemp seed cake use for the fortification of baked products, only a few articles refer to its possibilities, which include its use in bread 5,6,23,24 and cookie production 25,26 . The addition of defatted hemp flour in bread formulation resulted in an increase in protein and dietary fiber content and had a great influence on the final volume and sensory characteristics of the product 5,6 .…”

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

“…Very few existing studies have examined the possibility of employing hemp seed cake or improving the breadmaking potential (Nissen et al., 2020; Pojić et al., 2015; Švec & Hrušková, 2015), cookies (Lukin & Bitiutskikh, 2017; Šottníková et al., 2019), and RDBPs (Lazou et al., 2023). Defatted hemp seed flour addition increases the content of proteins, dietary fiber, and phenolic compounds while also having a substantial impact on the final volume and sensory qualities of bread products.…”