THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to dete...

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Bibliographic Details

Published in:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Main Authors:	GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2024-09-01
Subjects:	fatty acid gluten free bread hemp press cake flour microbiology of bread
Online Access:	https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659