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.
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.
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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 they relate to Food for Thought Series topics.
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
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
Authors: M.D. Oak and J.E. Dexter
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
Author: William A. Atwell
DOI: https://doi.org/10.1094/189112725X.008
Edited by: James E. Kruger, Robert B. Matsuo, and Joel W. Dick
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AACC Approved Methods of Analysis, 11th Edition (Subscription Required)
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Open Access Resources (External Resources Curated for Food for Thought)
Authors: Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, and Alessandra Marti
Authors: Andrea Bresciani, Maria Ambrogina Pagani, and Alessandra Marti
