Baking quality of composite flour

This study evaluated the quality of baking products in composite flour such as hemp, quinoa, and soya bean with wheat flour. They were bought from local markets and mixed. Composite flours percentage proportion is 5:95 and 10:90 (5-10% replaced flour on 90 ¿ 95 % wheat flour). Nutritional, rheological or physical characteristics of the composite flour and baking quality were investigated. The some notable results are protein comprise of hemp flour - 15.1%; moisture in 13.2% of wheat flour; ash ¿ 1.4% in dry matter of composite hemp flour; gluten - 32.2% in wheat flour and 31.9 % - soya bean flour. The rheological methods of flours have been 64.5 ¿ 65.6 % in water absorption; dough development time between 3 ¿ 4.5 min; dough stability time ¿ 3.5 ¿ 5 min; degree of softening 40-50 B.n. There is significantly distinction between wheat flour and composite flours baking in the crust color, crumb holes, shape regularity and appearance. The shape and characteristic crust color of composite hemp flour was different, had specific smell and taste. It can be likely some peoples which have healthy lifestyle and prefer modern or specific food.