Vorsheva A.V., Bagnavets N.L., Grigoryeva M.V., Belopukhov S.L.

Evaluation of the possibility of using hemp flour in baking

The results of research on the study of the physico-chemical properties of hemp flour and the feasibility of its use in baking are presented. In the course of the research, the macro- and microelement composition of hemp flour was studied by scanning electron microscopy and mass spectrometry, the chemical composition of hemp flour was studied by BIC analysis. A comparative analysis of the chemical composition of hemp flour with wheat flour was carried out. The influence of the ratio of hemp and wheat flour on the chemical composition and properties of the flour mixture was revealed. An estimate of the approximate cost of finished products is given. As a result of the research, the optimal ratios of wheat and hemp flour for the production of bakery products have been established.

Keywords: SEED HEMP, CANNABIS SATIVA, HEMP FLOUR, BAKING; CHEMICAL ANALYSIS