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HRUSKOVA MARIE, SVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to lessening of dough volumes (about 25–75%), based on lowered protein quality (Zeleny value). Addition of barley fl our aff ected specifi c bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%). Within a group of bakery products containing 50% of barley fl our, hulled hemp wholemeal partially supressed negative eff ect of barley fl our – specifi c bread volumes increased about ca 15%. Commercial fi ne hemp fl our samples demonstrated a reversal infl uence – its addition resulted into lower buns size than wheat-barley control (about 3–34%). Between wheat fl our and both groups of fl our tri-composites, PCA confi rmed diff erences in dough and bread technological quality. Specifi c bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.