Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Meat-containing bread with the use of hemp flour has been devised, subsequent assessment its physical and chemical, sensory properties involving study into technological indicators new products. Three experimental formulations for meat-containing were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, 8, 10, 12 % flour. A from combined raw materials was adopted as control. All samples evaluated taking consideration their technological, characteristics. It proven that addition to formulation improved consumer value products by increasing content protein, fat, minerals. found protein in developed 18.03‒19.53 g/100 g, is 3.21‒11.80 higher than analog. The fat increased 17.84–56.83 %, also led an increase calorie experimentally confirmed introduction bread's minced meat improves functional model systems. An water-binding capacity observed, 13.46‒22.15 %; water-holding capacity, 10.34‒21.43 fat-holding 17.2‒26.9 %. combination increases ductility while reducing shear stress, contributes good forming meat. analysis prototypes showed high value. organoleptic demonstrated manufactured products, makes it possible recommend them inclusion diets various segments population