Durumvehnä

Durumvehnä, scientifically known as Triticum durum, is a tetraploid species of wheat. It is one of the most widely cultivated wheat species globally, second only to common wheat (Triticum aestivum). Durum wheat is characterized by its hard, vitreous kernels and high protein content, particularly its gluten strength. This makes it highly suitable for specific culinary applications.

The grain's amber color and tough bran layer are also distinctive features. Durum wheat is predominantly grown in Mediterranean regions, including Southern Europe, North Africa, and the Middle East, as well as in parts of North and South America, such as Canada and Argentina. Its cultivation requires warm, dry climates.

The primary use of durum wheat is in the production of pasta. Its strong gluten network allows pasta to maintain its shape and texture during cooking, preventing it from becoming mushy. It is also used to make couscous, a staple food in North Africa, and is a key ingredient in some traditional breads, particularly flatbreads and artisan loaves, where its high protein content contributes to a chewy texture. Semolina, a coarse flour milled from durum wheat, is the direct product used in these preparations. While it has a high protein content, it is not typically used for making standard bread loaves due to the density of its gluten structure.