Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence

Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was bake a control loaf bread well loaves containing 1%, 2%, 3%, 4%, and 5% dried crushed hemp inflorescence (HI). were evaluated in terms their physical sensory properties, polyphenol flavonoid contents, DPPH FRAP antioxidant activities. study’s findings revealed that HI influenced changes properties loaves, such increased specific volume, decreased hardness, elasticity, chewiness breadcrumb, especially when additive concentrations greater than 3%. significantly total amount polyphenols, flavonoids, activity evaluation can be produced with maximum 2% without affecting its taste aroma.