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Durum Wheat is a tetraploid wheat
that evolved from Cultivated Emmer, first being recorded about 7,000
BP. The ears are free-threshing with large, hard-textured grains
that produce a coarse textured flour, known as semolina, when milled.
When this is mixed with water to form a stiff dough, it can be
extruded into various shapes before being dried to create a wide
range of pasta products, such as macaroni, spaghetti and lasagne.
When cooked, the starch in these products absorbs water and softens
but the high gluten content ensures that they retain their original
shape without dissolving. It is also used for making couscous, small
pellets of moistened semolina and finer flour being created by rolling
before steaming and drying. These are then steamed again to soften
it prior to eating.
Although Durum Wheat contains a high gluten content, it is unsuitable
for bread making and will result in a heavy flat loaf.
Durum wheat is typically grown in areas with mild winters and warm
summers, such as parts of North Africa, Europe, America, Canada