Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal

Food industries produce large amounts of by-products, valuable sources of bioactive compounds that can enhance gluten-free foods. This study evaluated the effect of hemp cake meal (HC) addition on the antioxidant, nutritional, technological, and sensorial properties of gluten-free sourdough breads. Rice flour, HC, and breads with increasing HC levels (0–30%) were analysed for ash, protein, lipids, soluble and insoluble fibre, phenols, tocols, and carotenoids. Technological traits, colour, and...