Durum wheat

(Triticum durum)

The Triticum durum (or durum wheat), among the most important cereals in the world, is a genus of herbaceous plant with summer-spring maturity belonging to the grass or poaceae family.
In durum wheat the ripening of caryopses is vitreous, due to the particular protein composition of durum wheat, made up mostly of starch and gluten; the most analyzed parameters are yellow index and gluten quality.
The harvest consists of cutting the plant (harvest) and separating the grains from the straw and chaff (threshing): generally these two operations are carried out simultaneously with the use of a combine harvester. In addition, straw also derives from the cultivation of wheat, used for the bedding of cattle in the stables and for the manufacture of paper, and the bran used as animal fodder.

Purposes
From durum wheat semolina and semolina are produced from large granules with sharp edges, used purely for the production of pasta and for bread making.
It is a source of carbohydrates, has a high starch content, provides B vitamins and mineral salts. Durum wheat is used for the production of semolina for pasta or for typical breads (like that of Altamura).

Category: Cereals