Production of pasta from common and tartary buckwheat flours

Authors

  • Blanka MEGLIČ Živilska šola Maribor, Trg mladih 3, 2000 Maribor, Slovenija
  • Nataša PEM Živilska šola Maribor, Trg mladih 3, 2000 Maribor, Slovenija

DOI:

https://doi.org/10.14720/aas.2007.89.1.15026

Keywords:

pasta, psyllium, guar, common buckwheat, tartary buckwheat

Abstract

Efforts to produce pasta from common and tartary buckwheat flour samples are presented. Pasta with addition of psyllium were not better in comparison to pasta without this addition. However pasta with the guar flour addition (5%) was more resistant to breakage. Pasta from tartary buckwheat flour was greenish yellow-brown in comparison to light yellowish brown pasta from common buckwheat flour.

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Published

15. 08. 2007

Issue

Vol. 89 No. 1 (2007): PLANT PRODUCTION

Section

Original Scientific Article

License

Copyright (c) 2007 University of Ljubljana, Biotechnical Faculty

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

MEGLIČ, B., & PEM, N. (2007). Production of pasta from common and tartary buckwheat flours. Acta Agriculturae Slovenica, 89(1), 269–277. https://doi.org/10.14720/aas.2007.89.1.15026
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