Durum wheat is an important part of European cuisine. Pasta, pizza & co. would be unthinkable without the popular type of grain. Here you can find out exactly what durum wheat is all about and how to use it.
What is durum wheat?
Durum wheat is a type of grain derived from the ancient grain emmer. It is also found under the name durum or durum wheat. In Europe, durum wheat, as the main ingredient in pasta, is one of the most common cereals. Other foods made from durum wheat include:
couscous
bulgur
Pizza dough
dumplings and dumplings
thickened sauces and soups
In general, durum wheat is a very good ingredient for pasta because it contains a relatively large amount of gluten. This will make the dough firmer and more elastic. You can also cook the whole grains and the porridge as a filling side dish, the basis of salads
Soft and durum wheat: these are the differences
In contrast to soft wheat, durum wheat tastes heartier and is therefore less used for sweet dishes. The two types of grain also differ in shape and color: the ears of durum wheat are slightly longer, while the entire plant grows slightly shorter. The grain kernels are yellow and glassy. The soft wheat grains, on the other hand, are significantly lighter and almost white.
You can usually find durum wheat in stores as semolina. Soft wheat, on the other hand, is the raw material of typical wheat flour and as such is a component of rolls, bread and sweet baked goods. In semolina form, soft wheat is used, for example, for semolina porridge or baby food. It has significantly less bite and more of a creamy and soft consistency.
Nutrients and calories: durum wheat is so healthy
In terms of calorie content, hard and soft wheat hardly differ from each other. Both varieties contain about 330 to 350 kilocalories when dried
The proportion of fat and carbohydrates is also about the same: Both types of wheat consist of about one to two percent fat and about 70 percent carbohydrates. However, durum wheat contains more gluten
In both cases, it is worth reaching for whole grain products, because most of the fiber is in the shell. It also contains important micronutrients such as B vitamins, phosphorus, potassium and magnesium
Durum wheat: origin, cultivation and purchasing tips
Durum wheat grows best in warm areas where there is little rainfall and many hours of sunshine. Farmers grow durum wheat, especially in the Mediterranean region in Italy, France, Spain and Greece. In Germany, the popular grain makes up only a small part of agriculture.
