Durum wheat: what is durum, characteristics and varieties, cultivation features

Durum wheat is a type of wheat enriched with a high concentration of gluten. The culture has many subspecies, is characterized by high prevalence and a wide area of growth. Products are prepared from this cereal, which some sources attribute to cereals, others to pasta. Products such as couscous and bulgur are made from durum wheat varieties.

What is this?

When talking about wheat, not all consumers know that it is divided into soft and hard wheat. At first glance, these cereal varieties are very similar to each other, so people who are not related to the agricultural sector will not be able to distinguish between them.But, knowing some features of durum, even a layman can recognize it.

Botanical description

Triticum durum is the Latin name for durum wheat. It belongs to annual herbaceous plants, it can be from 30 to 150 cm high. The stems are upright, hollow or made. The vaginas are split almost to the very base, lanceolate ears may be located on their upper part.

The common inflorescence has a spike of a linear, straight, ovoid or oblong shape. The root system of the plant is fibrous, the ears are quite complex in structure. On their surface, awns are located parallel to each other.

The leaves have a bright green color, their width can reach 20 cm. The color of the ears varies from yellowish to brown.

Historical background

The history of human discovery of the beneficial properties and nutritional value of culture goes back to the distant 5-6 years BC. e. Then people plowed a less popular type of plant today - spelt. The hypothetical area of wheat origin is the Mediterranean. Wheat was cultivated by the ancient Sumerians. It was also common in Ancient Babylon, Egypt, Mesopotamia.

Over time, people from other parts of the world began to learn about grain crops. Thus, it began to spread across countries, and then across entire continents. Today, durum wheat is, without exaggeration, the most sought-after variety of cereal in the world.

Difference between durum and soft wheat

Between hard and soft varieties of wheat, cereal from the first category is considered more valuable. The caryopsis is more generously saturated with gluten, so the dough from it is elastic, not torn. Although the composition of both varieties of cereals is identical to each other, almost as in terms of nutritional value.

For more details on the differences between these wheat varieties, see the table:

Features of the stemWheat has thin-walled straws, hollow along the entire length.Stems are thick-walled, regardless of the subspecies of the crop or its specific variety.2GrainsConsistency glassy, powdery or semivitreous. The color varies from white to dark red.They have a more rigid structure, they are small in size.The color may be yellowish or brown. Large, soft, so the flour when grinding soft-type wheat is crumbly, thin. It does not absorb liquid well, so products from it are prone to rapid hardening.Hard and small in size. Flour contains a lot of gluten, has a fine-grained structure, easily absorbs moisture. Products made from it can not go stale for a long time, retaining their structure and freshness. 4Sphere applicationsUsed in bakery and confectionery industry.Suitable for producing pasta and raw materials related to cereals and pasta at the same time.

	Comparison criterion	Soft varieties	Hard varieties
1

The difference in energy value between durum and soft wheat is only 1 unit. Bread wheat (soft) contains 305 kilocalories per 100 grams, durum - 304 kilocalories.

Durum Composition

Durum wheat has a rich composition that is responsible for its he alth benefits. Among vitamins, the plant contains the highest concentrations:

• retinol;
• tocopherol;
• B vitamins;
• vitamin PP;
• ascorbic acid;
• vitamin F;
• vitamin K;
• provitamin A (beta-carotene).

Durum is also enriched with minerals:

• selenium;
• silicon;
• magnesium;
• boron;
• phosphorus;
• calcium;
• bromine;
• iron;
• potassium.

Durum also contains a high concentration of fiber and vegetable proteins. It is for this reason that this type of cereal is considered more beneficial than bread wheat.

Classification and varieties

Durum wheat, according to the generally accepted classification, is divided into spring and winter wheat.

1. Spring wheat is characterized by faster maturation. The terms of its vegetation are approximately 85-100 days. Sowing activities are carried out from about the second half of April to the end of May - it all depends on the specific climatic conditions of the region. In addition, spring wheat is characterized by the presence of a powerful root system, which absorbs minerals from the soil better than winter varieties.The best subspecies of spring wheat are Daria, Kharkovskaya, Bezenchukskaya Niva, Marina, Bezenchukskaya 210.
2. Winter durum wheat is characterized by a longer growing season - from 269 to 360 days. Such wheat is sown from the last months of summer until the end of the autumn period. The plant is demanding on the soil, it does not adapt to peat, marshy, solonetzic or podzolic soils. At the same time, winter wheat is less sensitive to changes in weather conditions than spring wheat. It is characterized by increased resistance to moisture and cold, while spring varieties tolerate drought better. The most popular varieties of winter wheat are Shulindinka, Aksinit, Amazonka, Agat Donskoy and others.

The choice of durum variety depends on the region of cultivation of the crop, its variety, as well as climatic conditions. Of no small importance is the composition of the soil, the requirements of each varietal subtype for the presence of minerals in the soil, moisture content and the presence of many other elements.

Where is it used?

The scope of durum wheat varieties is diverse. It is used not only in the agricultural industry, but also in other areas.

In agriculture

Durum wheat is used not only in the agricultural industry as a raw material for sowing. It is also used as bird feed. It is often used in home agriculture, having undergone preliminary grinding.

In treatment

Durum wheat is not a pharmacopoeial cereal and is not used in official medicine. However, the starch obtained from it is used in the manufacture of medicines in the form of ointments, talcs, powders, and special bandages. Also, this substance has immunomodulatory properties, so it is added to some dietary supplements.

Wheat germ extract is sometimes prescribed as part of a complex treatment for burns.And its preventive intake helps to avoid atherosclerosis (due to the cleansing of blood vessels), hypertension (due to the strengthening of the vascular wall with a parallel increase in its elasticity), malignant neoplasms.

Cooking

The most common use of durum wheat is the food industry. The high gluten content of this type of flour makes it possible to obtain a dough suitable for making:

• pasta;
• semolina;
• coarse flour;
• dumpling dough;
• waffle cups;
• pizza bases;
• bulgur;
• couscous.

Also, durum wheat flour is used as a breading. It is sprinkled with meat or fish semi-finished products.

Where does it grow?

Wheat ranks first in sowing and harvesting in Russia. Winter crops are grown in areas where the air temperature in the cold season reaches at least -20 ° C. The plant prefers black earth or chestnut soils, so the following areas are best for it:

• Volga region;
• Northern Caucasus;
• Central Black Earth economic region.

Spring durum wheat is grown mainly in the steppes and forest-steppe to the west or east of the Volga, as well as in the south of the forest zones.

Features of cultivation

The technology of growing durum is similar to that used for the cultivation of bread wheat. However, hard varieties are more demanding on the composition of the soil, as well as on the mineral fertilizers used for top dressing.Agriculture is sensitive to predecessors, so it should not be grown in one place for more than 2 years in a row.

The above factors increase the cost of growing durum wheat varieties by 15-20%. But, with a high yield, production costs are fully covered by even higher purchase prices.

Harvest and storage of crops

Durum is very picky about the timing of the harvest. Even a week's delay can lead to loss of grain quality. And this will complicate the subsequent sale of raw materials to firms engaged in the manufacture of cereals or pasta. The harvest period falls in autumn, but it all depends on the type of agriculture.

Agricultural companies store durum in special dryers.They are located on the territory of elevators, they work around the clock. After sorting and drying, the raw materials can be stored in special compartments. They must be protected from direct sunlight, moisture, third-party odors. In addition, a room or container in a truck (if the wheat is intended for further transportation) is treated with pest repellents.

Durum wheat is a valuable raw material that is used in several industries at once. The sowing period, growing season and harvesting time directly depend on its variety. In Russia, culture occupies a leading place in terms of cultivation volumes. However, in other countries of the world, it belongs to the category of the most popular cereal crops.

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