The use of lupine flour in pasta production

Abstract

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.