Production of pasta from common and tartary Buckwheat flours
2007
Vombergar, B. | Pem, N.
Английский. 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.
Показать больше [+] Меньше [-]словенский. Predstavljeni so rezultati poskusov izdelave testenin iz mok navadne in tatarske ajde. Dodatek psylliuma testenin ne izbolj_a, testenine z dodatkom moke guara (5%) pa so v primerjani s testeninami brez tega dodatka manj občutljive na mehanične po_kodbe. Testenine iz tatarske ajde so zelenkasto rumeno rjave barve, medtem ko so testenine iz navadne ajde svetle rumenkasto rjave barve.
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Эту запись предоставил University of Ljubljana