Durumkorrel

Durumkorrel refers to the kernel of durum wheat (Triticum durum), a hard, high-protein wheat variety widely grown for its use in pasta and semolina-based products. The kernels are elongated and hard, with a thick endosperm that yields a pale to amber grain when milled. Durum has a high content of gluten-forming proteins, which contributes to the firm texture and cooking resistance of pasta.

In milling, durum wheat is ground into semolina or durum flour. Semolina is coarser and typically used for pasta production, while finer durum flour is used for certain breads and baked goods in some cuisines. Products based on durum include classic pasta shapes, couscous, and bulgur (parboiled, dried, and cracked durum).

Nutritionally, durum kernels provide protein, dietary fiber, and micronutrients such as iron and B vitamins. Like other gluten-containing grains, durum contains gluten and is not suitable for individuals with celiac disease or gluten intolerance.

Cultivation occurs in warm, dry environments; durum wheat adapts to Mediterranean climates and is often grown with irrigation in regions across Europe, the Middle East, North Africa, and North America. The kernel’s hardness and gluten strength are key traits that influence milling efficiency and the quality of pasta and semolina products.