Process for obtaining functional bread with hemp seed meal

Abstract

The process of obtaining functional bread with the addition of hemp seed meal takes place by homogenizing wheat and hemp seed flour, yeast, salt and water. Thus, after kneading and leavening the dough 3 times at intervals of 60 minutes, the dough is portioned and shaped, and left for the second leavening. It is baked at a temperature of 220...227 ° C, for 40...45 minutes, at the same time components are taken in the following ratio: wheat flour 24...38% and hemp seed meal 2...16%, leaven 22 %, salt 1% and water.