Durum Wheat: Uses, Quality Characteristics, and Applied Tests

Abstract

Durum wheat (Triticum durum) is a commercial and most important cultivated tetraploid species of wheat. Most of the durum wheat is used for pasta-making. It is also used for bread-making. In the last decades, the popularity of bread made from durum wheat is increasing. The majority of people from the milling and baking industry are not very familiar with this special wheat. The purpose of this work is to present the quality characteristics of durum wheat and the tests applied. A better understanding will have a positive influence on the final quality of the product. It will also increase the commercial appeal of the durum wheat and create alternative markets, especially in years of over production. The durum wheat has harder grain texture and stiffer gluten compared to common wheat (Triticum aestivum). Most of the tests applied are common for both wheat species and describe to a greater extent, the quality characteristics of the durum wheat. Although there is a developed and recognized international bread-making procedure, there is a need to develop the same specifically for durum bread.