Cultivation

Malting quality — durum wheat

Triticum durum Desf.

For durum wheat, the concept of malting quality is non-existent due to the absence of specialized varieties and the high technological complexity of processing it into malt.

In the reference 7 varieties crop Durum wheat, where this is mentioned in the description.

Breeding programs for Triticum durum Desf. are oriented exclusively toward pasta and semolina quality indicators, such as vitreousness and pigment content. The crop is not considered a standard raw material for the malting industry due to the high hardness of the endosperm, which hinders germination processes and requires non-standard mashing regimes.

Technological barriers include significant differences in biochemical composition and enzyme activity compared to barley malt. High protein content when using durum wheat significantly increases wort viscosity, which creates critical difficulties during filtration, making the crop less preferable than common wheat.

General information about the subject — on the page Malting 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.