Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion

Hemp flour (HF) represents a promising ingredient for enhancing the nutritional profile of bread. This study investigated the effects of HF enrichment (10 %, 15 % and 25 %) on bread, with a particular focus on metabolomic changes and the bioaccessibility of polyphenols, alongside technological properties. Technological parameters including color, moisture, water activity, and texture were influenced by HF addition. Untargeted metabolomics profile on both free and bound phenolic fractions revealed distinct separation (HCA and PCA) from the wheat control, especially in the free phenolic fraction. Bread enriched with 25 % HF showed a characteristic metabolomic profile in the free polyphenolic fraction compared to other levels, while the bound fraction remained relatively stable across enrichments. In vitro digestion showed higher phenolic bioaccessibility in HF breads. ChemRICH revealed distinct metabolite profiles compared to control. Overall, a 10-15 % HF substitution provided the best compromise between improved nutritional attributes and acceptable technological performance.