Sunday, June 29, 2003

DURUM wheat - The pasta base

My pasta research continues ....


Wheat is the second most consumed cereal, next only to rice. Unlike other cereals wheat has more gluten, the protein that provides the elasticity necessary for excellent breadmaking.

The three major types are hard wheat, soft wheat and durum wheat.

Hard wheat is high in protein and gluten . So suitable for breads.

Soft wheat is low in protein and gluten . It is used for baked goods such as biscuits and cakes.

Durum wheat, is high in gluten, and is not good for baking. It is
most often ground into semolina ( coarse ground ). This forms an excellent base for pasta.


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