Durum wheat is a tetraploid species of wheat. The grains of durum wheat are grounded and made into coarse yellow flour called semolina. Durum wheat is rich in nutrients and fiber. Including a bowl of durum wheat in your daily diet gives you enormous health benefits. Durum wheat is also known as pasta wheat or, macaroni wheat as durum wheat is used for pasta manufacturing. In this article, we will learn about durum wheat and its pasta-making properties.
As we all know, durum wheat is the most preferred wheat for making pasta. Durum wheat, a contrast to common wheat, is hardest. Semolina which, is formed by milling durum wheat, is ideal for making pasta. The quality of pasta in terms of texture, flavor, and color is, determined, by durum wheat. The durum wheat properties that makes it perfect for making pasta are:
PROTEIN:
Durum wheat contains about four kinds of protein: Glutenin, Globulins, Gliadins, and Albumins. The Albumins and Globulins are soluble in water and, they also have enzyme activity. Glutenin and gliadins collectively are called gluten. The amount of gluten in the durum wheat is responsible for giving strength and elasticity to the dough, therefore making it perfect for pasta.
ENZYMES:
The enzymes present in durum wheat like Lipoxygenase and polyphenol oxidase along, with the lipid yellow pigment, strongly affects the appearance of the pasta.
These are some of the prominent durum wheat properties that affect the making of pasta. The other properties are like carbohydrates, etc receive less attention in pasta making.
Golden Bansi produces the best quality durum wheat for pasta manufacturing. The pasta made by Bansi durum wheat is perfect in texture, shape, and rich in nutrients. As the golden Bansi durum wheat for pasta manufacturing is natural and chemical-free, the pasta-making process becomes easy as natural components are not lost.
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