Wheat bread is a staple for many, but its nutritional profile often does not meet the expectations of health-conscious consumers. Fortunately there is a solution: recent research indicates that oilseed hemp enhances the texture, shelf life, and nutrient content of bread, while also providing an environmentally friendly option for product development!
The study, published in the European Food Research and Technology journal, demonstrates that incorporating hemp powder, derived from oilseed hemp seeds, into wheat bread not only improves its nutritional value but also softens the bread’s texture, resulting in a more enjoyable mouthfeel that lasts longer.
Hemp powder is a protein- and fiber-rich ground press cake, which is a by-product of the oil pressing process.
Even small amounts of oilseed hemp significantly increases the protein and fiber content of bread. Additionally, it introduces omega fatty acids that are beneficial for brain health, as well as essential amino acids. The research team achieved optimal results using a blend in which hemp powder constituted 15% of the mixture.
Pleasant Surprises in Texture
Although the nutritional benefits of hemp are well-known, its positive impact on bread structure came as a surprise even to the researchers—albeit a very welcome one.
Satu Pura, Chief of Commercial Operations at FoodFarm, considers the new findings significant: “Based on our own studies and those of our customers, it has long been clear that adding oilseed hemp to bread offers numerous benefits. These new results regarding texture reinforce this view!”
Previously, FoodFarm has investigated the viability of hemp for gluten-free bread in a baking application trial conducted in collaboration with the research institute Foodwest. The trial demonstrated that hemp is highly suitable for gluten-free bread due to its high fiber content. In gluten-free diets, obtaining sufficient fiber can be challenging. Additionally, hemp powder enhances the protein content of the bread.
However, Foodwest’s baking application trial showed that due to its low binding capacity, hemp cannot serve as a substitute for structural agents such as psyllium in baking.
An Ecological and Domestic Option
The new study highlights not only the nutritional benefits of oilseed hemp in bread but also its ecological sustainability. As it grows, hemp absorbs carbon dioxide from the atmosphere almost twice as effectively as trees, and its cultivation does not require chemical pesticides.
FoodFarm sources its hemp in close collaboration with Finnish farmers. This partnership facilitates the use of the most sustainable farming practices and ensures thorough monitoring of the production process.
As the significance of plant-based proteins continues to rise in consumer preferences and public food services, nutrient-rich ingredients such as oilseed hemp are set to become increasingly important. Sustainably produced hemp caters to the demands of both health-conscious consumers and responsible producers.
The Swedish publication Hampamagasinet was the first to report on the study.