Variety traits

Baking quality — durum wheat

Triticum durum Desf.

Durum wheat is intended for pasta production; therefore, its baking properties are limited. Flour made from it has short-breaking gluten and is used primarily as an improver for soft wheat.

In the reference 24 varieties crop Durum wheat, where this is mentioned in the description.

Flour from pure durum wheat possesses low-elasticity gluten, which prevents the production of leavened bread with good porosity. In baking, it is used as an additive to soft wheat flour, typically in a ratio of up to 30%, to increase nutritional value, improve flavor, and retard the staling of finished products.

In durum wheat breeding, there is a conflict of requirements: pasta production requires a high degree of yellowness due to carotenoids, whereas the baking industry is traditionally oriented toward high flour whiteness. Grain quality is thus evaluated through pasta-making properties, such as vitreosity and yellowness index, rather than through classic baking indicators.

General information about the subject — on the page Baking quality.

Sources8

Varieties of Durum wheat mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Gigante rosso

Active

Triticum durum Desf. · Durum wheat

2 records

Saragolletta

Active

Triticum durum Desf. · Durum wheat

3 records

Farrone

Active

Triticum durum Desf. · Durum wheat

3 records

Protection expired

Terminated

Triticum durum Desf. · Durum wheat

1 record