Durum flour - what is it? This question interests many. Essentially, it is flour made from durum wheat. This product began to be in demand at the beginning of the last century, although its history began much earlier. Wheat of this variety is distinguished by large and very hard grains of an amber hue. Flour from it is most often used to produce pasta.
What is durum?
This term is often used to describe durum wheat. They contain a lot of gluten.Such grains are classified as elite varieties of crops, as they have many advantages. The main advantages include high density, large size and high protein content. These indicators are important in the production of bakery products and pasta.
Bread made from durum flour is more tasty and better digestible. This is due to the high nutritional value of the raw materials. Pasta made from durum flour is considered to be of higher quality. Even after heat treatment they retain their shape.
This variety of crop grows quickly and has a pleasant taste. However, for the plant to fully develop, it requires warm and nutritious soil.
History of domestication and cultivation
There is no reliable information about the origin of durum wheat. However, experts in this field are confident that spring varieties originated from 3 wild cereals that grew in Southern Europe, Asia Minor and North Africa. In addition, the plants that were introduced into culture by ancient people changed all the time under the influence of external factors. As a result, it was possible to create a certain variety of wheat varieties.
The domestication of hard varieties occurred approximately 4 thousand years BC. In Russia, the plant began to be grown in the nineteenth century. The crop was first planted in the Caucasus. At that time, the most popular durum variety was spring crops. Today, winter analogues of the plant are also cultivated.
Benefits and harms
Flour made from durum wheat is considered the most healthy. It includes a lot of protein, gluten, fats and complex carbohydrates. Products made from durum flour do not cause weight gain and do not lead to an increase in blood glucose.
In addition, the product includes the following components:
- vitamin B – helps cope with headaches and stress factors;
- Vitamin E – is an effective antioxidant that copes with the negative effects of free radicals;
- Vitamin A – strengthens the immune system and increases the body’s resistance to infections;
- vitamin PP – promotes energy production;
- Vitamin C – increases the body’s resistance and copes with vitamin deficiencies.
Durum flour contains many minerals that are important for people. These include potassium, calcium, sodium, manganese, phosphorus. This is not a complete list of valuable substances.
Types of durum wheat flour
The best option for durum flour is considered to be an Italian product. It is in this country that it is used most often. The basis of this cuisine is pasta and macaroni.
In CIS countries
In these countries, flour is often made from soft varieties. Solid ones are less popular, but they are also found. The most popular options include:
- Durum – this variety is distinguished by the hardest grains. It is characterized by a very high protein concentration - 15%. The product also contains a lot of carotenoid pigment. It gives the pasta a beautiful golden hue.
- Triticale is a hybrid that was obtained by crossing wheat and rye. The product is suitable for growing in the Russian climate.It is characterized by high yield and resistance to frost.
Durum varieties are becoming more and more popular. However, most of the fields in the CIS countries are still sown with soft wheat.
In Italy
Durum flour is the main ingredient in most Italian dishes. It is used not only for the production of pasta and pasta. The product is often used for baking bread, preparing cereals and confectionery.
The type of Italian flour is influenced by the degree of grinding:
- When the grains are ground, semola is obtained. This flour has a fine-grained structure. It resembles sand and is characterized by a yellowish tint.
- In southern Italy, secondary grinding is often used. The result of this processing is Semola rimacinata. This flour is often used to make delicious bread, which has a special crumb texture. Baked goods have a long shelf life and do not become moldy.
- Spelled flour is considered a special variety. This is the oldest variety, which is still actively used in cooking. The product is used to prepare pasta and macaroni. It is also suitable for bread, confectionery, sauces.
How to use durum correctly
Traditionally, durum wheat flour is used to make homemade pasta and pasta. However, depending on the degree of grinding, it can be used for baking bread, pies and other products.
Flour is considered an excellent thickener for sauces. An example is the famous béchamel sauce, which is used to make lasagna.
Durum flour contains many valuable elements and is not harmful to health.Therefore, the product can be added to the diet and to the diet of diabetics.
Selection rules
To select a quality product, it is important to consider the following:
- Color – Each variety has a unique shade. However, the hard varieties are yellowish in color. When high-quality flour is mixed with water, its color does not change. If reddish or blue tints appear, this product should not be purchased.
- Smell – high-quality flour should not smell at all. If there is a musty aroma or other impurities, you should refuse such a purchase. This indicates a violation of storage rules.
- Taste qualities. The fresh product has a pleasant, slightly sweet taste. After prolonged storage, a slight bitterness appears.
If the product is sold in packaging, it must be carefully inspected. It is important that the pack is intact. It must contain information about the composition, weight, and shelf life.
Storage Features
Experts do not recommend storing flour for more than 3 months. After this period, it becomes denser and acquires an unpleasant musty aroma. At a stable room temperature, the product is able to maintain its characteristics for 6 months.
Durum flour is a very healthy product made from durum wheat. It contains many valuable components that have a beneficial effect on the condition of the human body.
