Durum
Durum | |
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Durum wheat | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Monocots |
Clade: | Commelinids |
Order: | Poales |
Family: | Poaceae |
Subfamily: | Pooideae |
Genus: | Triticum |
Species: | T. durum
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Binomial name | |
Triticum durum | |
Synonyms[1] | |
List
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Durum wheat
Durum in
Taxonomy
Some authorities synonymize "durum" and Triticum turgidum.[9] Some reserve "durum" for Triticum turgidum subsp. durum[10]
Genetics
Durum wheat is a
Durum wheat originated through
Durum – and indeed all
One of the predominant production areas of durum – Italy – has domesticated varieties with lower genetic diversity than wild types, but ssp. turanicum, ssp. polonicum and ssp. carthlicum have a level of diversity intermediate between those groups.[17] There is evidence of an increase in the intensity of breeding after 1990.[17][18][19]
Uses
Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina.[20] Most home made fresh pastas also use durum wheat or a combination of soft and hard wheats.[citation needed]
Husked but unground, or coarsely ground, it is used to produce the
The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo. The North Africans called the product itrīya, from which Italian sources derived the term tria (or aletría in the case of Spanish sources) during the 15th century.[21]
Production
Durum wheat (Triticum turgidum ssp. durum) is the 10th most cultivated cereal worldwide, with a total production of about 38 million tons.[23]
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 made from durum is used for premium pastas 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.[citation needed]
The cultivation of durum generates greater yield than other wheats in areas of low precipitation. Good yields can be obtained by irrigation, but this is rarely done. In the first half of the 20th century, the crop was widely grown in Russia.[24] Durum is one of the most important food crops in West Asia. Although the variety of the wheat there is diverse, it is not extensively grown there, and thus must be imported.[25] West amber durum produced in Canada is used mostly as semolina/pasta, but some is also exported to Italy for bread production.[26]
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.[27]
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.[28]
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
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 of the mixture. To produce fluffy bread, the dough is mixed with
The quality of the bread produced depends on the
Health concerns
Because durum wheat contains
References
- ^ "The Plant List: A Working List of All Plant Species". Retrieved 28 August 2014.
- ^ USDA, NRCS (n.d.). "Triticum durum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 3 February 2016.
- ^ BSBI List 2007 (xls). Botanical Society of Britain and Ireland. Archived from the original (xls) on 2015-06-26. Retrieved 2014-10-17.
- ^ "Triticum durum". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 11 December 2017.
- ^ "Wheat". Archived from the original on 2014-03-30.
- ^ "Global durum wheat use trending upward". world-grain.com. Retrieved 21 March 2018.
- ^ "Triticum (genus)". Biodiversity explorer. Archived from the original on 2008-10-10.
- ^ PMID 22016634.
- S2CID 253668411. Retrieved 1 September 2023.
- S2CID 253906833. Retrieved 1 September 2023.
- ^ Wishart 2004, p. 56, Wheat.
- S2CID 12195353.
- S2CID 1126021.
- S2CID 213137176.
- S2CID 209748277. ZM ORCID: 0000-0003-4950-5387.
- S2CID 14873106.
- ^ S2CID 85642994.
- S2CID 208564932.
- S2CID 18581887.
- PMID 25783568.
- ^ a b Watson 2008, pp. 20–3.
- ^ Shulman, Martha Rose (23 February 2009b). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved 11 December 2017.
- .
- ^ Bushuk & Rasper 1994, p. 170.
- ^ Brown et al. 1989, p. 95.
- ^ Bushuk & Rasper 1994, p. 34.
- ^ a b Matz 1999, pp. 23–5.
- ^ "Indias durum production a poor cousin in wheat basket". Financial Express. Delhi. 31 October 2005.
- ^ Donnelly & Ponte 2000, p. 650.
- S2CID 1967652.
Further reading
- Brown, AHD; Marshall, DR; Frankel, OH; Williams, JT; International Board for Plant Genetic Resources, eds. (1989), The Use of Plant Genetic Resources, Cambridge, UK: Cambridge University Press, ISBN 0-521-34584-7
- Bushuk, W; Rasper, Vladimir F (Aug 1994), Wheat: Production, Properties and Quality, Springer Science and Business Media LLC, ISBN 978-0-7514-0181-3
- Donnelly, Brendan J; Ponte, Joseph G Jr (2000), "Pasta: raw materials & processing", in Kulp, Karel; Ponte, Joseph G Jr (eds.), Handbook of Cereal Science and Technology, Food Science & Technology, vol. 99 (2nd, rev & exp ed.), New York: Marcel Dekker, ISBN 978-0-8247-8294-8
- Matz, Samuel A (1999) [1972], Bakery technology and engineering (3rd ill ed.), ISBN 978-0-442-30855-1
- Watson, Andrew (October 2008) [1983], Agricultural innovation in the early Islamic world: The Diffusion of Crops and Farming Techniques, 700–1100, Studies in Islamic Civilization, Cambridge, UK: Cambridge University Press, ISBN 978-0-521-06883-3
- Wishart, David J (2004), Encyclopedia of the Great Plains, University of Nebraska Press
- Cohen, Daniel (2006). Globalization and its enemies. MIT Press. ISBN 9780262033503..
- Griggs, C Wilfred; Amitai-Preiss, Reuven; Morgan, David (2000). The Mongol Empire and Its Legacy. Brill Publishers..
- Taylor, Julie (2005). Muslims in Medieval Italy: The Colony at Lucera. Lexington Books.