Researchers from the University of Bari (Italy) have studied the nutritional advantages of the use of hemp in the production of bread and the results have been published Tecnica Molitoria (vol 69, n. 12, pagg. 1178-1201, 2018).

Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour before and after spontaneous fermentation. After identification and selection, Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Experimental wheat breads were made adding 5 to 15 % (w/w) hemp sourdough to the formula, characterized, and compared to baker’s yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features, the protein digestibility and decreased significantly the predicted glycemic index, without adversely affect the sensory profile.

This work demonstrated that the fermentation with selected starters improved nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile