Durum wheat also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production.[rx] It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form.[rx] Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East.
Durum in Latin means “hard”, and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or “soft”. This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivum L.).[rx]
| Durum Quick Facts | |
|---|---|
| Name: | Durum |
| Scientific Name: | Triticum durum |
| Origin | Mediterranean region and southwest Asia |
| Colors | Reddish brown to yellow or white |
| Shapes | Ellipsoid caryopsis (grain), ovoid to ellipsoid |
| Taste | Nutty |
| Calories | 651 Kcal./cup |
| Major nutrients | Selenium (312.00%) Manganese (251.43%) Phosphorus (139.29%) Copper (118.00%) Carbohydrate (105.05%) |
| Health benefits | Prevent Type 2 Diabetes, Keep your Digestive System Healthy, Improve Heart Health, Part of Balanced Diets, Healthy Bones and System, Kidney Health, Weight Loss, Boost B-complex Vitamins, Rich in Antioxidant and Iron |
Durum wheat scientifically known as Triticum durum is an annual grass in the Poaceae (grass family) native to the Mediterranean region and southwest Asia, which is one of several species of cultivated wheat, now grown in temperate climates worldwide for its cereal grain, which is one of the top two cereal crops grown in the world for human consumption, along with rice (Oryza sativa). It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. Other Common names of durum are Durum wheat, hard wheat, pasta wheat and Macaroni wheat. Durum thrives in a climate characterized by cool summer nights, long warm days, adequate but not excessive rainfalls and a dry harvest. It is the hardest of all wheat.
Durum is actually from the Latin word for hard. It is an appropriate name for the firmest of all wheat. Durum’s hardness makes it the wheat of choice for producing pasta. When most wheat are milled, the endosperm, or heart of the wheat kernel, breaks down into a fine, powdery flour, but the endosperm of durum is hard enough to hold together. The result is a granular product called semolina. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is the fact that its endosperm is not creamy white, but yellow, which gives pasta its pleasing yellow hue. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue.
History
Durum wheat (Triticum durum) is one of the oldest cultivated cereal species in the world. The earliest wheat, dated to approximately 10,000 years BP, were domesticated in the Fertile Crescent, a region extending from the coast of Israel to South-eastern Turkey and westwards through Syria, Iraq, and western Iran (Feldman 2001). Durum wheat spread from this region westward into the Mediterranean basin, reaching the Iberian Peninsula around 7,000 years BP. It is widely accepted that durum wheat entered to North Africa and the Iberian Peninsula from the South of Italy. However, recent findings based on the genetic similarities between landraces (LR) from the Maghreb countries and those from Spain and Portugal have suggested North Africa as an additional route for wheat introduction in the Iberian Peninsula.
Types
Wollaroi, EGA Bellaroi, Jandaroi, and Caparoi are varieties released from the NSW DPI’s durum breeding program at Tamworth. They all have very good grain quality and are resistant to stem and stripe rusts, and have a user to a high level of yellow spot and leaf rust resistance, but are very susceptible to crown rot. They all have good resistance to lodging and shattering.
1. Wollaroi
Wollaroi has excellent semolina color and good dough strength. Pasta made from Wollaroi has a superior bright, clear yellow appearance. Wollaroi is somewhat quicker maturing than Hartog in southern Queensland. However, it is earlier maturing in Central Queensland, flowering about seven days earlier than Hartog. Wollaroi has good resistance to the black point but is only moderately tolerant to root-lesion nematodes and is not suggested for nematode-infested soils.
2. EGA Bellaroi
EGA Bellaroi has superior semolina and pasta quality with a bright, clean, yellow appearance and no discoloration. It has a high level of resistance to stem rust, stripe rust, and yellow spot. It is moderately susceptible to leaf rust. EGA Bellaroi is moderately tolerant to root-lesion nematodes but very susceptible to crown rot. It has very good black points and lodging resistance. EGA Bellaroi is a long-season variety and should be sown as early as possible, particularly in Central Queensland.
3. Jandaroi
Jandaroi has superior semolina and pasta quality with a bright, clean, yellow appearance and no discoloration. It has a high level of resistance to stem rust, leaf rust, and stripe rust. Moderately resistant-moderately susceptible to a yellow spot, but is very susceptible to crown rot. Jandaroi is very quick maturing and has grain yields equivalent to Kennedy in Central Queensland. It has very good black points and lodging resistance.
4. Caparo
Caparo is a mid-season variety with excellent yield potential. Grain quality is better than Wollaroi, similar to Jandaroi but slightly lower than EGA Bellaroi. Caparo has improved dough strength compared to EGA Bellaroi. It has a high level of resistance to stem rust; stripe rust and yellow leaf spot. Caparo has good lodging and shattering resistance.
5. Hyperno
It is a mid-season maturing variety with excellent yield potential. It has a good resistance to stem rust, leaf rust, and stripe rust, but is moderately susceptible to yellow spots. It may lodge under irrigation or high-yielding conditions.
Nutritional value of Durum Wheat
Calories 651 Kcal. Calories from Fat 42.66 Kcal.
| Proximity | Amount | % DV |
|---|---|---|
| Water | 21 g | N/D |
| Energy | 651 Kcal | N/D |
| Energy | 2723 kJ | N/D |
| Protein | 26.27 g | 52.54% |
| Total Fat (lipid) | 4.74 g | 13.54% |
| Ash | 3.42 g | N/D |
| Carbohydrate | 136.57 g | 105.05% |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 65 mg | 6.50% |
| Iron, Fe | 6.76 mg | 84.50% |
| Magnesium, Mg | 276 mg | 65.71% |
| Phosphorus, P | 975 mg | 139.29% |
| Potassium, K | 828 mg | 17.62% |
| Sodium, Na | 4 mg | 0.27% |
| Zinc, Zn | 7.99 mg | 72.64% |
| Copper, Cu | 1.062 mg | 118.00% |
| Manganese, Mn | 5.783 mg | 251.43% |
| Selenium, Se | 171.6 µg | 312.00% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water-soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.804 mg | 67.00% |
| Vitamin B2 (Riboflavin) | 0.232 mg | 17.85% |
| Vitamin B3 (Niacin) | 12.937 mg | 80.86% |
| Vitamin B5 (Pantothenic acid) | 1.795 mg | 35.90% |
| Vitamin B6 (Pyridoxine) | 0.804 mg | 61.85% |
| Vitamin B9 (Folate) | 83 µg | 20.75% |
| Folate, food | 83 µg | N/D |
| Folate, DEF | 83 µg | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.872 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 0.006 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.81 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.042 g | N/D |
| Fatty acids, total monounsaturated | 0.66 g | N/D |
| Palmitoleic acid 16:1 (hexadecenoic acid) | 0.017 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 0.643 g | N/D |
| Fatty acids, total polyunsaturated | 1.878 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 1.786 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 0.092 g | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.338 g | 76.82% |
| Threonine | 0.703 g | 39.94% |
| Isoleucine | 1.023 g | 61.18% |
| Leucine | 1.793 g | 48.51% |
| Lysine | 0.582 g | 17.40% |
| Methionine | 0.424 g | N/D |
| Cystine | 0.549 g | N/D |
| Phenylalanine | 1.308 g | N/D |
| Tyrosine | 0.685 g | N/D |
| Valine | 1.14 g | 53.98% |
| Arginine | 0.927 g | N/D |
| Histidine | 0.618 g | 50.16% |
| Alanine | 0.82 g | N/D |
| Aspartic acid | 1.185 g | N/D |
| Glutamic acid | 9.107 g | N/D |
| Glycine | 0.95 g | N/D |
| Proline | 2.801 g | N/D |
| Serine | 1.281 g | N/D |
*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/
Health benefits of Durum
Durum wheat flour is a rich source of many important nutrients. It contains dietary fiber, vitamin B-complex, vitamin E, minerals, and zero in fat, saturated and trans fat. It is also low in cholesterol and sodium. Including durum wheat products as a part of your diet provides a more balanced nutrient intake. Listed below are a few of the health benefits of Durum Wheat
1. Prevent Type 2 Diabetes
Durum wheat product could be a top selection for individuals with diabetes due to its low glycemic index. Compared to subtle white flour, durum flour is digestible and absorbs at a slower rate. Similarly, this helps to reduce the glucose surge when a meal and permits individuals with diabetes to regulate their blood glucose levels a lot of effectively.
2. Part of Balanced Diets
Durum wheat flour could be a made supply of the many necessary nutrients. It contains dietary fiber, victuals B-complex, vitamin E, minerals, and nil in fat, saturated and trans fat. Similarly, it’s conjointly low in cholesterol and sodium. Together with durum wheat merchandise as a neighborhood of your diet provides you a lot of balanced nutrient intake.
3. Weight Loss
Products made of health benefits of durum flour are digested slowly. This helps you are feeling full longer and anticipate you from overeating. Ingestion slices of bread and a bowl of spaghetti provide a whole different feeling of satiety. Similarly, breadstuff contains quick comestible starch which is able to be rapidly empty from your abdomen, digestible, and absorbed into your bloodstream. On the opposite hand, food includes slower digestion and is maintained in your alimentary canal for an extended time. Meanwhile, selecting merchandise created with durum flour over those created with refined white flour can assist you to cut back your food intake.
4. Boost B-complex Vitamins
Durum’s health benefits are made in B-complex vitamins, particularly folate and thiamine. In general, B-complex vitamins are required for healthy skin, hair, eyes, and liver. Also, sufficient intake of B-complex is important to support our metabolism and energy production. Thiamine helps to take care of the health of your brain and nervous system. Similarly, the B vitamin supports the regeneration of red blood cells in our body.
5. Kidney Health
Proper potassium to sodium level is vital to keep our excretory organ healthy and prevent chronic renal disorder. Our diet is generally high in sodium and low in potassium due to excessive salt intake. Similarly, to anticipate low metallic element levels, you’ll be able to increase your intake of whole and potassium-rich food. Also, due to its potassium content, durum helps to stay blood potassium at proper place and keep our excretory organ healthy.
6. Rich in Antioxidant and Iron
Durum is additionally a decent supply of essential minerals, like antioxidants and iron. Antioxidant acts as an inhibitor in our body to prevent harmful oxidization harm of our cell membranes and DNA. Temporarily, selenium conjointly strengthens our immune system to forestall infection. A serving of durum flour provides 37 mg of selenium that equals to 2/3 of counseled daily intake.
7. Improve Heart Health
Durum consists of potassium and is low in sodium. Also, every one hundred grams of durum contains 186 mg of potassium that is 4wd of the daily demand. Potassium is vital in supporting heart operation. Meanwhile, it keeps a standard electrolytes balance between cells and body fluid and keeps the guts beating at a standard rhythm by lowering blood pressure. Moreover, the antioxidant content of durum flour protects our hearts from infections.
8. Healthy Bones and System
Durum could be a smart supply of essential minerals. 100 grams of durum flour consists of 17 mg calcium and 47 mg magnesium. Similarly, each calcium and metal has an oversized presence in bone. Calcium will increase bone density. Magnesium guarantees the strength and firmness of the bone. Sufficient metal is additionally necessary for nerve conductivity and also the solution balances of the system. Meanwhile, the trace metal zinc could be a bio factor to essential roles within the central system across the lifetime from early baby brain development and also the maintenance of brain operate in adults. Overall, the phosphorus, zinc and metal of durum benefits are necessary for the upkeep of a decent system.
9. Keep your Digestive System Healthy
Durum flour, semolina, is actually a coarse and fiber-rich particle. Every serving of durum flour consists of one g of fibers that provides 4wd of the daily price. Similarly, the soluble fiber of durum helps to slow digestion.
Culinary Uses
- Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant.
- It is also used for Levantine dishes such as tabula, kick, kubba, a bit fun, and the bulghur for pilafs.
- In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffing, puddings, and pastries.
- When the ground is as fine as flour, it is used for making bread.
- In the Middle East, it is used for flat round pieces of bread.
- It can be used for pizza, torte, etc in Europe and elsewhere.
- Certain home made fresh pastas (pasta fresca), such as orecchiette, cavatelli, and malloreddus, also use durum wheat.
- In the American Great Plains, durum wheat is used almost exclusively for making pasta products such as spaghetti and macaroni.
- Grain is hard, translucent, and especially rich in gluten, it is widely used for making pasta, spaghetti, noodles, etc.
References
