## 3 Results and Discussion
### Texture and Sensory Analysis of Gluten-Free Bread with the Addition of Hemp Inflorescence  
The addition of HI to gluten-free bread slightly affected the hardness of the crumb. A significant reduction in hardness was observed for only the 1-2% of hemp infloresence (Table 2). Bread hardness is frequently related to the distribution of pores in the bread. The porosity of the crumb increased and the hardness decreased with a smaller addition, i.e., 1-2%; with a larger addition, the bread was more compact and had a hardness similar to the control bread. Overall, the addition of hemp infloresence may have increased the amount of simple sugars, allowing the yeast to produce more carbon dioxide by creating more pores. A more compact and hard structure was formed with a higher addition of 3-5% hemp infloresence, which was difficult to overcome by the forming gas bubbles. Compounds found in hemp infloresence, such as fiber, could bind to rice starch and cause a decrease in hardness once more. The gluten-free bread springiness ranged from 0.74 (for 1% HI addition) to 0.84 (for 4% HI addition). A significant difference from the control sample was only observed for the 4-5% HI addition. In this case, the breadcrumbs' springiness increased by approximately 10%. Bread samples with 1-4% HI added had lower cohesiveness than the control sample; only the addition of 5% HI increased cohesiveness. The addition of 3-4% HI to the control sample increased the chewiness by approximately 7-8%. The addition of hemp infloresence to bread has not been investigated in previous studies. However, when hemp flour was added to wheat bread in the range of 5-20%, a decrease in bread elasticity was observed [25]. The addition of hemp and hemp seed cakes in a proportion greater than 1% caused an increase in hardness and a decrease in elasticity [26]. According to [PERSON] and [PERSON]'s research [51], the addition of raw and roasted hemp flour significantly reduced the hardness and softness of wheat biscuits. Other authors [24] have claimed that using a hemp product (especially 15% and 25% hemp flour) as the second auxiliary ingredient of bread improves the structure of the crumb and increases the bread's durability, as well as provides an interesting color of the crumb due to the content of natural sugars and organic acids. Furthermore, the addition of 15% hemp products had the greatest effect on the dough's characteristics, improving crumb quality (porosity and elasticity). The additions of hemp at 1% and 2% did not significantly alter the taste of the bread, and consumers rated them as the best (Figure 3). The addition of hemp ranging from 3% to 5% significantly reduced the flavor of the gluten-free bread. The bread with 5% hemp added had the worst flavor, leaving a bitter aftertaste when swallowed. The addition of 1% hemp to gluten-free bread improved the taste and smell slightly. \begin{table}
\begin{tabular}{c c c c c} \hline
**Addition of Hemp** & **Hardness (N)** & **Springiness (–)** & **Cohesiveness (–)** & **Chewiness (N)** \\
**Influorescence (\%)** & & & & \\ \hline
0 & 15.17 \(\pm\) 0.08 b & 0.75 \(\pm\) 0.01 a & 0.34 \(\pm\) 0.01 a & 3.89 \(\pm\) 0.17 b \\
1 & 13.11 \(\pm\) 0.61 a,* & 0.74 \(\pm\) 0.02 a & 0.33 \(\pm\) 0.02 a & 3.18 \(\pm\) 0.22 a,* \\
2 & 13.84 \(\pm\) 0.89 a,* & 0.77 \(\pm\) 0.02 a & 0.32 \(\pm\) 0.01 a & 3.45 \(\pm\) 0.07 a,b \\
3 & 14.82 \(\pm\) 0.51 a,b & 0.79 \(\pm\) 0.02 a,b & 0.33 \(\pm\) 0.01 a & 3.85 \(\pm\) 0.16 b \\
4 & 15.76 \(\pm\) 0.74 b & 0.84 \(\pm\) 0.04 b,* & 0.32 \(\pm\) 0.01 a & 4.23 \(\pm\) 0.18 c,* \\
5 & 14.59 \(\pm\) 0.52 b & 0.82 \(\pm\) 0.02 b,* & 0.35 \(\pm\) 0.01 b & 4.17 \(\pm\) 0.10 c,* \\ \hline \end{tabular}
\end{table} 
Table 2: The textures of the gluten-free breadcrumbs with hemp infloresence additions. The addition of 2% to 5%emp resulted in a significant deterioration of the bread's aroma. All the hemp-infused bread samples had a better appearance compared to the control sample according to the consumers.