Effect of Buckwheat Supplementation on the Quality Parameters of Pasta
Effect of Buckwheat Supplementation on the Quality Parameters of Pasta
Tanveer Sultan1, Anwaar Ahmed1, Aqsa Qayyum2*, Amer Mumtaz2 and Naeem Khalid3
Figure 1
Pasta Cooking Quality Paprameters; T0: 85% Wheat Flour + 15% Durum Wheat Semolina T1: 75% Wheat Flour + 15% Durum Wheat Semolina + 10% Buckwheat Flour T2: 65% Wheat Flour + 15% Durum Wheat Semolina + 20% Buckwheat Flour T3: 55% Wheat Flour + 15% Durum Wheat Semolina + 30% Buckwheat Flour T4: 45% Wheat Flour + 15% Durum Wheat Semolina + 40% Buckwheat Flour T5: 35% Wheat Flour + 15% Durum Wheat Semolina + 50% Buckwheat Flour.
Figure 2
Buckwheat supplemented pasta.
September 2020
Vol. 33, Iss. 3, Pages 422-691
