Durum wheat
Durum Wheat
Durum wheat (pronunciation: /ˈdʊrəm/), also known by its scientific name Triticum durum, is a type of wheat that is primarily used in pasta and semolina production. The term "durum" is derived from the Latin word "durus", which means hard, referring to the hardness of the grain compared to other wheat varieties.
History
Durum wheat is believed to have originated in the Fertile Crescent, an area in the Middle East that is often considered the birthplace of agriculture. It has been cultivated for thousands of years and remains a staple food in many cultures.
Characteristics
Durum wheat is known for its high protein content and strong gluten structure, which makes it ideal for pasta production. The grain is also characterized by its hard, translucent, amber-colored kernels, which are larger than those of other wheat varieties.
Cultivation
Durum wheat is primarily grown in the Mediterranean region, the United States, Canada, and Australia. It is a spring wheat, meaning it is planted in the spring and harvested in the late summer or early fall.
Uses
In addition to pasta, durum wheat is used to make semolina, a coarse ground flour that is also used in pasta and bread production. It is also used in the production of bulgur, a type of whole wheat that is often used in Middle Eastern cuisine.
Related Terms
External links
- Medical encyclopedia article on Durum wheat
- Wikipedia's article - Durum wheat
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