Durum
Durum
Durum (/ˈdʊrəm/), also known as durum wheat or macaroni wheat, is a type of wheat that is used in pasta and semolina products. It is the second most cultivated species of wheat after bread wheat.
Etymology
The term "durum" comes from the Latin word dūrus, which means "hard". This is in reference to the hardness of the grain compared to other types of wheat.
Description
Durum is a tetraploid wheat, meaning it has four sets of chromosomes. The grain is amber-colored and larger than those of other wheat varieties. Durum kernels are hard and glassy, a property that makes them suitable for milling into semolina.
Uses
Durum is primarily used to make pasta, semolina and bulgur. It is also used in the production of unleavened bread and is sometimes used in brewing.
Cultivation
Durum is grown in many parts of the world, but the largest producers are Canada, Italy, Mexico, and the United States. It is a spring wheat and is typically planted in the early spring and harvested in late summer or early fall.
Related terms
- Semolina: The coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
- Bulgur: A cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat.
- Tetraploid: An organism or cell having double the basic number of chromosomes.
External links
- Medical encyclopedia article on Durum
- Wikipedia's article - Durum
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