Durum
From Triple Performance
(header image : Tricitum aestivum ; author : Jacopo Werther ; licence :<a href="https://creativecommons.org/licenses/by-sa/2.0/deed.en">(CC BY-SA 2.0)</a>)
Production
Durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn.) is a variety of wheat known for its hard, glassy grain. Cultivated since prehistoric times, this cereal is rich in protein, including gluten. It can only be used to make lightly leavened bread, but is ideal for making pasta, couscous and boulghour.
Durum wheat should not be confused with hard wheat, the name given in North America to varieties of soft wheat (wheat) with a high protein content (hard red spring, hard red winter, etc.) and therefore suitable for bread-making.()
