DEVELOPMENT OF TECHNOLOGY FOR PRODUCING SODA BREAD FROM COMPOSITE WHEAT‑HEMP‑SESAME FLOUR

Abstract

The aim of the work was to develop a recipe and technology for hearth bread based on composite wheat‑hemp‑sesame flour. The effect of the dosage of hemp and sesame flour on the physicochemical and or-ganoleptic characteristics of the finished products was studied. It was established that partial replacement of premium wheat flour leads to a decrease in porosity, an increase in acidity by 20–30 %, and an increase in the mass fraction of moisture up to 5 %. Based on the combined analysis of physicochemical data and sensory evaluation, the sample with a 15 % hemp‑sesame component demonstrated the best baking properties. The feasibility of using this flour to expand the range of enriched bakery products has been demonstrated. The study makes a significant contribution to the development of functional food products, expands the possibili-ties for using by‑products of the oil and fat industry, and offers practical recommendations for bakery enter-prises. The obtained results can be recommended to technologists, production specialists, and scientists work-ing on the development of bakery products with improved nutritional characteristics.