Durum

Durum is a type of wheat that is primarily used in pasta and bread production. It is known for its high protein content and strong gluten strength, which makes it ideal for these uses. Durum wheat is also used in the production of semolina, a coarse type of flour that is often used in pasta making.

History

Durum wheat has been cultivated for thousands of years, with evidence of its use dating back to ancient Mesopotamia. It is believed to have originated in the Fertile Crescent, a region in the Middle East that is often referred to as the cradle of civilization.

Cultivation

Durum wheat is primarily grown in the Mediterranean region, as well as in North America and Australia. It is a hardy plant that can withstand harsh conditions, making it a popular choice for farmers in these regions.

Uses

The primary use of durum wheat is in the production of pasta and bread. The high protein content and strong gluten strength of durum wheat make it ideal for these uses. Durum wheat is also used to produce semolina, a coarse type of flour that is often used in pasta making.

Health Benefits

Durum wheat is a good source of protein, dietary fiber, and various vitamins and minerals. It is also low in fat and cholesterol, making it a healthy choice for those looking to maintain a balanced diet.

See Also

• Wheat
• Pasta
• Bread
• Semolina

Durum Resources
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