Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

The aim of the study was to determine influence hemp seed oil on rheological properties dough and white black wheat flour bread. In this work, obtained from types 550, 650, 1350 which added in percentages ranging 0–15% (flour-based). empirical fundamental were characterization using an alveograph test a rotational rheometer. determined by indicated correlation between extensibility index bread volume. results led conclusion that addition dough, at maximum percentage 15%, modifies decreasing modulus viscosity elasticity. Textural used hardness, springiness, cohesiveness, adhesiveness. hardness softness decreased as increased elasticity samples with more oil. Supplementing has improved textural features sensory scores. Generally, best quality optimum usage level 5–10%