Durum Wheat

From Ingredientia
Jump to: navigation, search

Durum Wheat is a hard wheat, developed thousands of years ago from emmer wheat. Durum has a high protein content but with a low content of the gluten-forming proteins, so is not best suited to bread or cake making.

Durum wheat is used to make semolina, a coarse ground durum wheat, and which can be ground down further to make 00 Flour for excellent pasta. To make breads, such as pizza base, you should mix strong flour with durum wheat to get a good rise.