durumko

Durumko is a type of fortified wheat flour made from durum wheat, a hard, high-protein wheat variety. It is commonly used in Central and Eastern European baking traditions, particularly in Ukraine and Russia. The flour is notable for its high protein content, which ranges from 12 to 14%, making it an ideal choice for bread making and pasta production.

The production process of durumko involves hard milling of durum wheat, resulting in a coarse, granular texture. This texture gives the dough a more open crumb structure and a better gluten development, leading to a bread with a tougher crust and a chewier interior. Durumko flour is often used to make traditional Ukrainian and Russian bread, such as black bread, and is also used in the production of pasta, noodles, and extruded snacks.

Compared to all-purpose flour, durumko has a higher protein content and a coarser particle size, which requires specialized equipment and techniques for mixing and baking. Bakers often Need to adjust their kneading and proofing times when working with durumko, as the high protein content can lead to a more intense gluten development.

The nutritional profile of durumko flour is similar to that of other wheat flours. It is a good source of carbohydrates, protein, and fiber, and is also a rich source of various B vitamins and minerals, including iron, manganese, and selenium. However, the high protein content of durumko may also contribute to a slightly higher energy content compared to all-purpose flour. As a result, the long-term health benefits and limitations of durumko flour consumption are still a topic of ongoing research and debate.