The protein concentration of durum wheat is very important, it ensures high nutritional value and is highly appreciated by the pasta production industries. The protein concentration of wheat is determined during the grain filling period when carbon and nitrogen compounds are translocated into the grains...
durum wheat noun du·rum wheatˌd(y)u̇r-əm- :a wheat that yields a flour used especially in pasta More from Merriam-Webster ondurum wheat Britannica.com:Encyclopedia article aboutdurum wheat Last Updated: 23 Apr 2025 - Updated example sentences ...
Durum is primarily recognized as a high-protein species of wheat used to make pasta and bread. However, in some culinary contexts, "durum" can refer to a wrap made using flatbread filled with kebab ingredients. Kebab, on the other hand, is a broader term used to describe various grilled ...
Durum wheat is a type of what that is high in protein and gluten. It's generally used for making pasta, since it's very firm and...
Functionality and protein composition data were obtained for 13 F7 lines derived by a four-way cross, involving two different Italian cultivars (Creso and Lira), a tetraploid breeding line (A327), and an accession of Triticum dicoccoides. Three bread wheat cultivars currently grown in Italy and...
assisted breeding to enhance grain quality and quantity of pasta wheat will benefit from the resources presented here. Furthermore, the durum sequence provides a fundamental tool to more effectively bridge and harness the allelic diversity present in wheat ancestors most of which remains largely ...
The effect of gluten protein fractions on pasta dough rheology and spaghetti-making quality. The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in ...
A hard wheat pasta containing bran which has a total fiber content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and
Pasta, in its fresh and dry version, is a very popular food consumed worldwide. Durum wheat has been traditionally used especially for the dry pasta and it is the raw material of choice because of the rheological properties of its proteins and its pigment content. In some countries such as...
2011. Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? Food Chem 124:816-21.Aravind, N., Sissons, M., & Fellows, C. (2011). Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? Food ...