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Characteristics of wheat, barley and hemp model composites

Author

Listed:
  • Ivan ŠVEC

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Marie HRUŠKOVÁ

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and fine type was added to each cereal base on levels of 5 and 10%. Barley flour diminished both protein content and its quality, but it played a positive role in an increase in amylase activity. Hemp addition levelled the protein content back (at least to the value comparable to wheat flour), but its quality was worsened further correspondingly to a hemp portion. Enzymatic activity of the composite was modified weakly by the non-traditional material. Determining the SRC profiles of wheat-barley and wheat-barley-hemp blends, changes mentioned above were sufficiently verified.

Suggested Citation

  • Ivan ŠVEC & Marie HRUŠKOVÁ, 2015. "Characteristics of wheat, barley and hemp model composites," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 66-71.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:161-2014-cjfs
    DOI: 10.17221/161/2014-CJFS
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    Cited by:

    1. Marie HRUŠKOVÁ & Ivan ŠVEC, 2015. "Cookie making potential of composite flour containing wheat, barley and hemp," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 545-555.

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