## 3 Results and Discussion
### Bread Analysis
#### 3.3.4 Texture Profile Analysis  
The texture profile analysis parameters (hardness, cohesiveness and chewiness, springiness, resilience) of the control bread (0% hemp protein, HP) and of the breads containing hemp powder are presented in Table 4. As shown in Table 4, the addition of hemp protein led to an increase in the hardness values of the fortified breads compared to the control ones. The maximum force measured was for the bread with 15% hemp protein. [PERSON] et al. (2018) found that the addition of hemp seed cake flour at levels of 20, 30, or 40% led to the formation of harder bread compared to wheat flour bread, while lower addition levels resulted in softer breads. These differences were attributed to the various hydration levels of hemp flour. That is, as the water absorption of hemp flour increased, the density and hardness of the bread also increased. Considering that the hardness of the bread is related to the porosity of the bread ([PERSON], 2018), the large particle size values of the hemp protein could cause a reduction in the porosity of the bread. The low specific volume values could also be attributed to the loss of gas retention due to the interruption of gluten protein and the weakening of the dough caused by the hemp protein in the gluten network ([PERSON], 2018). An increase in the hardness of the bread with the addition of hemp raw materials (i.e., hemp and hemp seed press cake) was also reported by [PERSON] et al. (2018) Significant differences were also observed in the cohesiveness parameter. The incorporation of 5, 10, or 15% hemp protein produced less cohesive crumb than the control bread. This was more pronounced at the 15% addition level. The low cohesiveness values in the fortified bread could be attributed to the higher water absorption and large particles of the hemp protein, which could disrupt the structure of the dough, causing the formation of a less cohesive crumb. A similar observation was also reported by [PERSON] et al. (2018) No statistical differences were found in the chewiness and springiness values between the control bread and the hemp protein breads. A significant decrease was reported in the resilience values of the bread with 15% hemp protein, compared to those of the control bread. Upon storage, higher hardness values were measured for all of the examined breads except for the fortified bread with 15% hemp protein. The observed differences could be attributed to the loss of water caused by starch retrogradation ([PERSON], 2018; [PERSON], 2018). Based on the results obtained by texture analysis, it can be implied that the addition of hemp protein had a significant impact on the textural properties of the breads. Milling of hemp protein into finer particles may improve the bread  
Figure 8: Moisture content of wheat bread (control, 0% of hemp protein) and of breads with 5, 10, and 15% hemp protein powder on the 1 st and 4 th days of storage. Vertical bars represent the 95% confidence intervals based on the error mean square of ANOVA. Different letters within the same day group or numbers for the same recipe on different days, shown as superscripts, denote variations (\(p<0.05\)) between the means, based on [PERSON]’s multiple comparison test.  
texture by enhancing water absorption and resulting in a better distribution of protein throughout the dough.