Hardy kiwi

Hard wheat or Triticum durum is a type of wheat that is known for its hardness, protein content, and strong gluten. It is primarily used in the production of pasta, semolina and durum flour.

History

Hard wheat originated in the Fertile Crescent, an area in the Middle East that is considered the birthplace of agriculture. It was one of the first crops domesticated by early humans. The cultivation of hard wheat spread from the Middle East to Europe, Africa, and eventually to the Americas.

Characteristics

Hard wheat is characterized by its hard, translucent, and glassy grains. It has a high protein content, typically around 12-15%, and a high gluten content. This makes it ideal for making pasta and bread that require a strong gluten network. The high protein content also gives hard wheat a higher nutritional value compared to other types of wheat.

Cultivation

Hard wheat is a winter crop, planted in the fall and harvested in the spring. It requires a cool, dry climate for optimal growth. The largest producers of hard wheat are Canada, the United States, and Australia.

Uses

The primary use of hard wheat is in the production of pasta and semolina. The high gluten content gives pasta its elasticity and firmness. Hard wheat is also used to make durum flour, which is used in bread making. In addition, it is used in the production of bulgur, a type of cracked wheat popular in Middle Eastern cuisine.

See also

• Soft wheat
• Wheat
• Pasta
• Semolina
• Durum flour

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