햄프씨드 분말을 첨가한 제빵제품의 품질 특성변화에 관한 연구

다국어 초록 (Multilingual Abstract)

Hemp seed, derived from cannabis, has faced diverse public perceptions due to the social prejudices and legal regulations associated with the term ＂cannabis.＂ However, it is gaining significant attention as a superfood, rich in nutritional components and possessing various functional benefits. This study aimed to elevate the value of hemp seed by applying it in powdered form to bakery products. This approach not only enhances the nutritional value and functionality of products beyond simple ingredient addition but also confirms its potential for commercialization in the baking industry.

In terms of fermentation power, an increase in hemp seed powder content tended to decrease the leavening ability. This is presumed to be because the abundant dietary fiber in hemp seed powder interfered with gluten formation and water absorption, thereby affecting fermentation efficiency.

For color characteristics, as the proportion of hemp seed powder increased, the lightness （L* value） of the product decreased. Conversely, the redness （a* value） and yellowness （b* value） showed an increase during the 0-12 hour storage period followed by a decrease from 12 to 24 hours. These color changes are attributed to factors such as sustained browning reactions from residual heat moisture evaporation or starch retrogression and appear to be a natural phenomenon associated with storage time.

Regarding textural properties hemp seed baguettes exhibited increased hardness, with a significant difference observed between the control and the H3 additive group. Cohesiveness slightly increased initially but tended to decrease during storage. Notably, the springiness and adhesiveness of the hemp seed-added group were maintained more stably throughout the storage period compared to the control group. This is attributed to the dietary fiber, protein, and fat components of hemp seed powder stabilizing the gluten structure and regulating water activity, thereby delaying starch retrogradation. Chewiness sharply increased in the initial phase （0-12 hours） but showed minimal change in the later phase （12-24 hourglass likely due to the anti-staling effect of hemp seed powder.

In the sensory evaluation the control group （without hemp seed powder） received the highest scores for color, likely due to the darkening color in the hemp seed-added products. For taste, the H2 additive group showed the highest preference, attributed to the savory flavor of hemp seed. However, the control group scored higher in aroma, suggesting that the hemp seed aroma might be unfamiliar to some consumers. For chewiness, the H1 additive group demonstrated significantly higher preference than the control, which is analyzed as a result of hemp seed's dietary fiber and protein components strengthening the dough structure and enhancing water retention. However, excessive addition negatively impacted chewiness preference. Overall preference was highest for the H1 additive group, confirming that an appropriate level of hemp seed powder addition can improve product texture and taste, positively influencing consumer preference, and thus highlighting its potential for increased commercial value.