New trends in preparing buckwheat dishes in Slovenia

  • Blanka Vombergar Education Centre Piramida Maribor, Higher Vocational College, Park mladih 3, SI-2000 Maribor, Slovenia
  • Marija Horvat Education Centre Piramida Maribor, Higher Vocational College, Park mladih 3, SI-2000 Maribor, Slovenia
  • Stanko Vorih Education Centre Piramida Maribor, Higher Vocational College, Park mladih 3, SI-2000 Maribor, Slovenia
  • Nataša Pem Education Centre Piramida Maribor, Higher Vocational College, Park mladih 3, SI-2000 Maribor, Slovenia

Abstract

Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.

Published
2021-07-06
Section
Articles