Durum Wheat
The wheat obtained from the
durum wheat kernel. It differs from other
hard wheats in that the starch swelling capacity is greater and the gluten has different characteristics which result in
tough, elastic doughs. As compared to hard wheat dough, it can be extruded through a small hole at lower pressure and in
breads results in lower loaf volume.
It is used almost exclusively in
macaroni and
spaghetti products because it is easily processed to produce a smooth, mechanically
strong product of desired color which when cooked will maintain its shape and be of firm consistency. Products derived from the wheat include
durum flour, durum granular, and durum semolina.
Read More at
Wikipedia
Read more about
Durum Wheat
