Cultivation

Processing Suitability — Durum Wheat

Triticum durum Desf.

The processing suitability of durum wheat is determined by high grain vitreousness, increased protein content, and a specific composition of carotenoids. These properties ensure the production of high-quality semolina for manufacturing pasta with resistance to overcooking.

In the reference 99 varieties crop Durum wheat, where this is mentioned in the description.

The primary technological criteria for grain suitability are vitreousness, which must be at least 70%, and the strength of the protein complex. The hard structure of the endosperm with crystalline starch allows for the production of semolina instead of fine flour during milling, which is the foundation for pasta production.

A high content of carotenoids provides the finished products with a characteristic golden color without the use of dyes. Unlike soft wheat, durum possesses the ability for high water absorption during dough kneading, which forms elastic gluten that retains the shape of the products during thermal processing.

General information about the subject — on the page Suitability for processing.

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.