| 要約: | 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 determinate the amounts of individual fatty
acids, as well as the groups of fatty acids (saturated fatty acids,
monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty
acids). HPCF contains significantly higher content of linoleic acid, αlinoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to
rice flour, which indicates that replacing rice flour with HPCF will
contribute to a statistically significant difference (p < 0.05) in the content of
these essential fatty acids in different types of bread. The change in the
microbiological quality of the gluten-free bread with different amounts of
HPCF starts thirty-six hours after the production.
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