Durumsal

Durumsal is a type of wheat flour that is commonly used in the production of Turkish bread, particularly in the city of Istanbul. It is a coarse flour made from the endosperm of the wheat kernel, which is the part of the grain that is left after the bran and germ have been removed. The term "durum" comes from the Latin word "durum," which means hard, reflecting the flour's dense and robust nature.

The production of durumsal flour involves several steps. First, the wheat kernels are cleaned and then conditioned to soften the bran and germ layers. The kernels are then milled to separate the endosperm from the bran and germ. The endosperm is further processed to remove any remaining impurities and to adjust the flour's protein content. This results in a flour that is high in gluten, which gives the bread made from durumsal its characteristic chewy texture.

Durumsal flour is particularly suited for making Turkish bread, such as simit and ekmek, due to its ability to retain gas and its high gluten content. This makes the bread rise well and maintain its structure during baking. The use of durumsal flour is a traditional practice in Istanbul and is an important aspect of Turkish culinary heritage.

In addition to its use in breadmaking, durumsal flour can also be used in other baked goods, such as pastries and cakes. However, its primary use remains in the production of Turkish bread, where it is valued for its ability to create a unique and delicious flavor profile. The use of durumsal flour is not only a matter of culinary tradition but also a reflection of the region's agricultural practices and the importance of wheat as a staple food.