Durum Wheat is the wheat obtained from the durum wheat kernel.
it differs from other hard wheats in that the starch swelling capacity
is greater and the gluten has different characteristics which result in
tough, elastic doughs. as compared to hard wheat dough, it can be
extruded through a small hole at lower pressure and in breads results
in lower loaf volume. it is used almost exclusively in macaroni and
spaghetti products because it is easily processed to produce a smooth,
mechanically strong product of desired color which when cooked
will maintain its shape and be of firm consistency. products derived
from the wheat include durum flour, durum granular, and durum
semolina.
