ArticlePlants (Basel, Switzerland)2021
Hemp (
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed.
- Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours andMolecules (Basel, Switzerland) · 2026Article
- Development of Clean-Label Protein- and Fiber-Enriched Dry Pretzels Using Hemp Seed By-Products.Foods (Basel, Switzerland) · 2025Article
- Impact of Hemp Flour on the Nutritional, Sensory and Functional Characteristics of Wheat and Whole Wheat Muffins.Foods (Basel, Switzerland) · 2025Article
- Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds.Molecules (Basel, Switzerland) · 2025Article
- Harnessing Hemp (Foods (Basel, Switzerland) · 2025Article
- The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread.Molecules (Basel, Switzerland) · 2024Article
- Hemp Seeds (Molecules (Basel, Switzerland) · 2024Review
- Hemp-Derived CBD Used in Food and Food Supplements.Molecules (Basel, Switzerland) · 2023Review
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
- Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals fromMolecules (Basel, Switzerland) · 2023Review
- Industrial hemp seed: from the field to value-added food ingredients.Journal of cannabis research · 2022Review
- Lupin (Foods (Basel, Switzerland) · 2022Article
- Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit.Molecules (Basel, Switzerland) · 2022Article
- Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
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