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  2. Durum wheat - Wikipedia

    en.wikipedia.org/wiki/Durum_wheat

    Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat , although it represents only 5% to 8% of global wheat production. [ 6 ]

  3. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Made from durum wheat, semolina flour has a high protein content (close to that of bread flour at 13 percent). The gluten helps dough get stretched thin without breaking or shrinking back—a ...

  4. Semolina - Wikipedia

    en.wikipedia.org/wiki/Semolina

    Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is

  5. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Durum flour is made from Durum wheat and is suited for pasta making, traditional pizza and flatbread for doner kebab. Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground.

  6. The 5 healthiest flours to use instead of all-purpose white ...

    www.aol.com/news/healthiest-flour-cook-dietitian...

    In fact, whole grain flour has up to five times more antioxidant and mineral levels than white flour. Whole wheat is a good source of fiber, a nutrient that up to 95% of people do not get enough ...

  7. Triticum turgidum - Wikipedia

    en.wikipedia.org/wiki/Triticum_turgidum

    Triticum turgidum subsp. durum (2n = 28, AABB) is the most commonly cultivated form of allotetraploid wheat and is grown on 8% of the world’s wheat area (FAOStat, [7]). It originated in the Mediterranean region and is used to make pasta and semolina products (Ren et al).