| Issue |
BIO Web Conf.
Volume 66, 2023
International Scientific and Practical Conference “AGRARIAN SCIENCE - 2023” (AgriScience2023)
|
|
|---|---|---|
| Article Number | 07001 | |
| Number of page(s) | 9 | |
| Section | Processes and Devices of Food Production | |
| DOI | https://doi.org/10.1051/bioconf/20236607001 | |
| Published online | 08 September 2023 | |
The use of lupine flour in pasta production
Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, Russia
* Corresponding author: mbegeulow@rgau-msha.ru
A study was made of the possibility of using lupine flour, produced from the seeds of blue lupine and white lupine, in the production of pasta. The possibility of using lupine flour in an amount of up to 15% by weight of durum wheat flour for pasta of the highest grade has been established in order to enrich pasta with biologically valuable nutrients without a noticeable deterioration in physicochemical and organoleptic indicators.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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