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​Durum Wheat​

Food for Thought is delighted to spotlight Durum Wheat. This second most cultivated species of wheat, after common wheat, is valued for its high protein content and high extensibility when made into dough, which makes it ideal for food staples such as pasta and bread. Learn more about this valued ancient grain in this second Food for Thought feature​.
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Durum Wheat Videos

The Wheat Initiative permitted Cereals & Grains Association to showcase their Durum Wheat Quality Meeting 2021 videos that were organized around various topics related to durum wheat.

Cereal Foods World Articles

March/April 2015

Soft Kernel Durum Wheat — A New Bakery Ingredient?

July/August 2007

Genetic Enhancement of Food Safety Attributes of Durum Wheat

September/October 2007

Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods

July/August 2006

Evolution of Durum Wheat Fine Flour for Alkaline Noodle Processing

Cereals & Grains Association Annual ​Meetings

Cereal Chemistry Articles

These subscription journal articles have been opened free to all Cereals & Grains Members as part of this Food for Thought offering.

September/October 2011

Yellow Pigment Determination for Single Kernels of Durum Wheat (Triticum durum Desf.)

January/February 2005

Quality of Spaghetti Made from Full​ and Partial Waxy Durum Wheat

May/June 2004

Grain Quality Characteristics and Milling Performance of Full and Partial Waxy Durum Lines

July/August 2003

Protein and Starch Properties of Some Tetraploid Wheats

January/February 2002

Tetraploid Wheat — A Resource for Genetic Improvement of Durum Wheat Quality

January/February 2000

Distribution of Peroxidases in Durum Wheat (Triticum durum)

Editor Curated External Resources

Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition (Journal of Cereal Science)

From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality (Journal of the Science of Food and Agriculture)

Cereals & Grains Association Bookstore

Wheat Flour Milling, Second Edition

Authors: Eileser S. Posner, ESP International, Savyon, Israel & Arthur N. Hibbs, International Multifoods Corporation, Minneapolis, Minnesota, U.S.A.
ISBN: 978-1-891127-40-3​

Gliadin and Glutenin: The Unique Balance of Wheat Quality — Chapter 9

Authors: M.D. Oak and J.E. Dexter

Durum Wheat: Chemistry and Technology, Second Edition — Chapter 10 Other Traditional Durum-Derived Products

Authors: Jan A. Delcour, Katholieke Universiteit Leuven, Leuven, Belgium & R. Carl Hoseney, R&R Research Services, Manhattan, Kansas, U.S.A
DOI: https://doi.org/10.1094/9781891127632.014

Wheat Flour Milling, Second Edition — Chapter 8: Durum-Based Products: Problems, Causes, and Resolutions

Author: William A. Atwell
DOI: https://doi.org/10.1094/189112725X.008

Pasta and Noodle Technology

Edited by: James E. Kruger, Robert B. Matsuo, and Joel W. Dick

Members get a 10% Discount on all bookstore purchases. 

AACC Approved Methods of Analysis, 11th Edition (Subscription Required)

26-41.01 Experimental Milling—Bühler Method for Durum Wheat- To produce semolina of satisfactory quality for determination of pasta-making quality, using Bühler laboratory mill

26-42.01 Experimental Milling—Batch Method for Durum Wheat- To produce, by a batch method, semolina of satisfactory quality for determination of pasta-making quality

Not Subscribed the Methods? Learn How to Get Access!

Open Access Resources (External Resources C​urated for Food for Thought)

Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Authors: Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, and Alessandra Marti

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Authors: Andrea Bresciani, Maria Ambrogina Pagani, and Alessandra Marti

Durum Wheat Products - Recent Advances [Special Issue]​