## 3 Results and Discussion  
### Basic Physical Properties of the Gluten-Free Bread with the Addition of Hemp Inflorescence  
The results indicated that gluten-free bread with added hemp infloresence had an increased specific volume (Figure 1a). Bread containing \(1\%\) and \(4\%\) hemp infloresence had higher volumes than the control gluten-free bread. The increase in specific volume was approximately \(24\%\) in the case of the bread with \(1\%\) HI. A higher share of HI (\(2\)-\(5\%\)) caused volume changes of \(13\%\) to \(20\%\). There were no significant differences between the volumes of the breads with the addition of \(2\%\), \(3\%\), \(4\%\), and \(5\%\) hemp infloresence. As shown in Figure 1b, a clear increase in pH value was observed as the percentage of hemp infloresence addition increased from \(1\%\) to \(5\%\). The highest pH value was \(5.55\) for the \(5\%\) hemp addition, while the lowest value was \(5.3\) for the \(1\%\) hemp infloresence addition. pH changes in the control sample were observed only in the case of \(4\%\) and \(5\%\) HI addition, and they were in the range of \(2\)-\(3.7\%\). Thus far, no research has been conducted on the addition of hemp infloresence to bread; however, other authors have used hemp flour [21; 22; 23; 48] and discovered that the addition of hemp flour increased the specific volume of bread. Breach with 15% extruded hemp-rice flour had a higher specific volume, lower hardness, and larger pores in the crumb structure according to [PERSON] et al. [49]. [PERSON] et al. [50] discovered that regardless of the level of substitution, hemp flour affected the water absorption and development time of the dough, and thus, it affected the bread volume, color, and structural and textural properties of the crumb. [PERSON] and [PERSON] [48] discovered that the addition of hemp flour reduced the specific volume of wheat bread while increasing the crumb pore density. According to these authors, hemp proteins are primarily composed of low-molecular-weight globulin, and this may have contributed to the volume reduction in the wheat bread. The addition of HI reduced the crumb lightness significantly, from 75.17 for the control bread to 51.53 for the bread with the highest (5%) share of hemp infloresence (Table 1). Each amount of HI additive caused a significant change in the lightness of the bread. With a 1% HI addition, the brightness decreased by approximately 13%, and with a 5% HI addition, the brightness decreased by as much as 32%. There were no significant differences in the lightness levels of the breads with 1% and 2% hemp infloresence additions, and there was a decrease, and then no significant differences, in the lightness levels of the breads with 3% and 4% hemp infloresence additions. As with the L* index values, the a*, b*, and C* values increased as the amount of HI added to the bread increased. The a-index was significantly  
Figure 1: Basic physical properties of gluten-free bread with the addition of hemp infloresence: (a) specific volumes of the breads and (b) pH values of the breadcrumbs. The mean values in the same figure marked with different letters were significantly (\(p<0.05\)) different, as determined by the Tukey test. The means followed by an asterisk (*) differed from the control sample, as determined by the Dunnett’s test (\(p<0.05\)). different for each HI supplement compared to the control. An addition of 5% increased the value of a* by more than 200%. There were no statistically significant differences between the a* samples containing 1%, 2%, and 4% HI. The control b* value increased by 108% for the 5% hemp bread sample. Figure 2 shows the external appearances and cross-sections of the breads with different hemp inflorescence contents. The addition of HI to bread reduced the h\({}_{0}\) value. It was equal to 90.10 for the control sample and 85.66 for the sample containing 5% HI. The absolute color difference (\(\Delta\)E) criterion was also used in the results' elaboration.