Award of Excellence

Visit the "Grain Talk" blog for the latest and greatest in the world of wheat . You can even post comments to tell us what you think.

The USDA Menu Planner is free of charge and helps motivate individuals and families to make healthier food choices. It gives you an easy way to know whether you are losing or gaining weight based on what you plan to eat. And it helps you plan upcoming meals.

The Menu Planner is useful to those interested in healthful and nutritious diets, high school and middle school classes, and dietitians, health professionals, and nutrition educators for use in counseling and educational programming.

follow WheatFoods at http://twitter.com

Wheat Foods Council's Facebook Page

Promote your Page too

Recipe of the month

Vegetarian Sandwich

Print This Page

FAQs

What is durum wheat, and what is it used for?
Durum is the hardest of all wheats. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products. Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue. When durum is milled, the endosperm is ground into a granular product called semolina. A mixture of water and semolina forms stiff dough. Pasta dough is then forced through dies, or metal discs with holes, to create hundreds of different shapes. Durum production is geographically concentrated in North Dakota and the surrounding area because it demands a special agronomic environment. North Dakota produces 73 percent of the U.S. durum crop. Many international and domestic millers prefer North Dakota durum for its color and strong gluten characteristics. Protein content in semolina is important for both nutritional and functional reasons. Within the United States, the U.S. Department of Agriculture requires enriched pasta products to contain a minimum 12.1 percent protein, which means that millers generally want durum with at least 13 percent protein. Irrespective of nutrition, protein content in semolina has a high correlation with gluten content and, in turn, mechanical strength and cooking quality.
<< Return to the FAQ Section