Durum wheat (), also called pasta wheat
or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a
tetraploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei (eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contains ...
species of
wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
. It is the second most cultivated species of wheat after
common wheat, although it represents only 5% to 8% of global wheat production. It was developed by
artificial selection of the domesticated
emmer
Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid (4''n'' = 4''x'' = 28 chromosomes). The domesticated types are ''Triticum turgidum'' subsp. ''dicoccum'' and ''Triticum turgidum ''conv.'' durum''. The wild plant is ...
wheat strains formerly grown in Central Europe and the
Near East around 7000 BC, which developed a naked,
free-threshing form. Like emmer, durum wheat is
awned (with bristles). It is the predominant wheat that grows in the Middle East.
''Durum'' in
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the
starchy
endosperm, implying
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
made from its
flour is weak or "soft". This makes durum favorable for
semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
and
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
and less practical for flour, which requires more work than with
hexaploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei ( eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contain ...
wheats like
common bread wheats. Despite its high
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a
gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...
network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (''T. aestivum'' L.).
[
]
Genealogy
Durum wheat is a tetraploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei (eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contains ...
wheat, having 4 sets of chromosome
A chromosome is a long DNA molecule with part or all of the genetic material of an organism. In most chromosomes the very long thin DNA fibers are coated with packaging proteins; in eukaryotic cells the most important of these proteins are ...
s for a total of 28, unlike hard red winter and hard red spring wheats, which are hexaploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei ( eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contain ...
(6 sets of chromosomes) for a total of 42 chromosomes each.
Durum wheat originated through intergeneric hybridization and polyploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei ( eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contain ...
ization involving two diploid (having 2 sets of chromosomes) grass species: ''T. urartu'' (2n=2x=14, AA genome) and a B-genome diploid related to ''Aegilops speltoides
''Aegilops speltoides'' ( syn. ''Sitopsis speltoides'' ( Tausch) Á.Löve) is an edible plant in the family Poaceae native to Southeastern Europe and Western Asia, which is often used for animal feed, and it has grown in cultivated beds. This p ...
'' (2n=2x=14, SS genome) and is thus an allotetraploid
Polyploidy is a condition in which the cells of an organism have more than one pair of ( homologous) chromosomes. Most species whose cells have nuclei (eukaryotes) are diploid, meaning they have two sets of chromosomes, where each set contains ...
(having 4 sets of chromosomes, from unlike parents) species.
Uses
Commercially produced dry pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
, or pasta secca, is made almost exclusively from durum semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
. Most home made fresh pastas (pasta fresca), such as orecchiette
Orecchiette (; singular ; ) are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.
Description
An orecchietta has the shape of a small dome, with its center thinner than its e ...
and tagliatelle
Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucci ...
, also use durum wheat or a combination of soft and hard wheats.
Husked but unground, or coarsely ground, it is used to produce the semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
in the couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...
of North Africa and the Levant
The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ...
. It is also used for Levant
The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ...
ine dishes such as ''tabbouleh
Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon ...
'', ''kashk
Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул' ...
'', ''kibbeh
Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.
In Levantine cuisine, kibbeh is usually made by pounding ...
'', ''bitfun'' and the ''bulgur
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found ...
'' for pilafs. In North African cuisine and Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant.
Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including '' tabbouleh'', ''hummus'' and ''baba ghanoush''.
Levantine dishes
* Arabic coffee (قهوة عر ...
, it forms the basis of many soups, gruels, stuffings, puddings and pastries
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...
. When ground as fine as flour, it is used for making bread. In the Middle East
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabia (including the Arabian Peninsula and Bahrain), Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (Europ ...
, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or ''torte''. Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, ...
is a North Africa
North Africa, or Northern Africa is a region encompassing the northern portion of the African continent. There is no singularly accepted scope for the region, and it is sometimes defined as stretching from the Atlantic shores of Mauritania in ...
n dish made from small, boiled balls of durum wheat.
The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo
Cairo ( ; ar, القاهرة, al-Qāhirah, ) is the Capital city, capital of Egypt and its largest city, home to 10 million people. It is also part of the List of urban agglomerations in Africa, largest urban agglomeration in Africa, List of ...
. The North Africans called the product ''itrīya'', from which Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
*** Regional Ita ...
sources derived the term ''tria'' (or ''aletría'' in the case of Spanish sources) during the 15th century.
Production
Most of the durum grown today is amber durum, the grains of which are amber-colored due to the extra carotenoid pigments and are larger than those of other types of wheat. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well.
Ety ...
. Semolina made from durum is used for premium pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...
s and breads. Notably semolina is also one of the only flours that is purposely oxidized for flavor and color. There is also a red durum, used mostly for livestock feed
Fodder (), also called provender (), is any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs. "Fodder" refers particularly to food given to the animals (includin ...
.
The cultivation of durum generates greater yield than other wheats in areas of low precipitation
In meteorology, precipitation is any product of the condensation of atmospheric water vapor that falls under gravitational pull from clouds. The main forms of precipitation include drizzle, rain, sleet, snow, ice pellets, graupel and hail. ...
(3–5 dm). Good yields can be obtained by irrigation
Irrigation (also referred to as watering) is the practice of applying controlled amounts of water to land to help grow crops, landscape plants, and lawns. Irrigation has been a key aspect of agriculture for over 5,000 years and has been devel ...
, but this is rarely done. In the first half of the 20th century, the crop was widely grown in Russia
Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-eig ...
. Durum is one of the most important food crops in West Asia
Western Asia, West Asia, or Southwest Asia, is the westernmost subregion of the larger geographical region of Asia, as defined by some academics, UN bodies and other institutions. It is almost entirely a part of the Middle East, and includes Ana ...
. Although the variety of the wheat there is diverse, it is not extensively grown there, and thus must be imported. West amber durum produced in Canada
Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world's second-largest country by tot ...
is used mostly as semolina/pasta, but some is also exported to Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
for bread production.
In the Middle East and North Africa, local bread-making accounts for half the consumption of durum. Some flour is even imported. On the other hand, many countries in Europe produce durum in commercially significant quantities.
In India durum accounts for roughly 5% of total wheat production in the country, and is used to make products such as rava and sooji.
Production of wheat 2017/2018
Processing and protein content
Durum wheat is subject to four processes: cleaning, tempering, milling and purifying. First, durum wheat is cleaned to remove foreign material and shrunken and broken kernels. Then it is tempered to a moisture content, toughening the seed coat for efficient separation of bran and endosperm. Durum milling is a complex procedure involving repetitive grinding
Grind is the cross-sectional shape of a blade.
Grind, grinds, or grinding may also refer to:
Grinding action
* Grinding (abrasive cutting), a method of crafting
* Grinding (dance), suggestive club dancing
* Grinding (video gaming), repetitive and ...
and sieving
A sieve, fine mesh strainer, or sift, is a device for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material. ...
. Proper purifying results in maximum semolina yield and the least amount of bran powder.
To produce bread, durum wheat is ground into flour. The flour is mixed with water to produce dough. The quantities mixed vary, depending on the acidity
In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a ...
of the mixture. To produce fluffy bread, the dough is mixed with yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
and lukewarm water, heavily kneaded to form a gas-retaining gluten network, and then fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
for hours, producing bubbles.
The quality of the bread produced depends on the viscoelastic
In materials science and continuum mechanics, viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. Viscous materials, like water, resist shear flow and strain linearly ...
properties of gluten, the protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
content and protein composition. Containing about 12% total protein in defatted flour compared to 11% in common wheat, durum wheat yields 27% extractable, wet gluten compared to 24% in common wheat.[
]
Health concerns
Because durum wheat contains gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...
,[ it is unsuitable for people with gluten-related disorders such as ]celiac disease
Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barle ...
, non-celiac gluten sensitivity
Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal symptoms that improve once the gluten-containing foodstuff is removed from the diet, a ...
and wheat allergy.
References
Sources
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Further reading
* .
* .
*
External links
Durum Wheat Research, Grain Research Laboratory, Canadian Grain Commission
{{Authority control
Middle Eastern cuisine
Wheat
Taxa named by René Louiche Desfontaines