THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD
GJORE NAKOV 1*, NATALIJA ATANASOVA-PANCEVSKA 2, SILVIYA IVANOVA 3, MARIA NIKOLOVA 1, IVAN DIMOV 1, MARKO JUKIĆ 4, JASMINA LUKINAC 4 1. College of Sliven, Technical University of Sofia, 8800 Sliven, Bulgaria
2. Faculty of Natural Sciences and Mathematics-Skopje, Ss. Cyril and Methodius University in Skopje, 1000 Skopje, R. N. Macedonia
3. Istitute of Cryobiology and Food Technologies, Agricultural Academy - Sofia,1407 Sofia, Bulgaria
4. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
*Corresponding author: gnakov@tu-sofia.bg
The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α-linoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p < 0.05) in the content of these essential fatty acids in different types of bread. The change in the microbiological quality of the gluten-free bread with different amounts of HPCF starts thirty-six hours after the production.
