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Durum Wheat

Durum wheats are the hardest and highest protein wheat grown in the United States. Durum wheat flours are used to produce semolina which is used to make pasta (spaghetti and similar noodle) products. Durum flours are also blended with other types of flours to make flours with specific properties. In some countries durum wheats are used to make bread flours. While durum wheats are high in protein (>15%), the protein is generally of poor quality from a bread-making standpoint. Durum wheat kernels tend to be large and angular. The kernels have an amber color and glassy appearance when cut open. Crushed kernels produce chunky particles. Most durum wheats have a spring growth habit but winter types are grown in other parts of the world and are being bred for use in the United States.