Durum flour: what is it and the benefits of durum wheat, how to use

Durum flour - what is it? This question is of interest to many. In fact, 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 amber hue. The flour from it is most often used for the production of pasta.

What is a durum?

This term is often referred to as durum wheat. They contain a lot of gluten. Such grains are classified as elite varieties of culture, 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 tastier and easier to digest. This is due to the high nutritional value of raw materials. Pasta made from durum flour is considered to be of higher quality. Even after heat treatment, they retain their shape.

This type of crop is fast growing and tastes good. However, for the full development of the plant, it needs 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 sure 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 the culture by ancient people changed all the time under the influence of external factors. As a result, it was possible to form a certain variety of wheat varieties.

Cultivation of solid varieties occurred approximately 4 thousand years before our era. In Russia, the plant began to be grown in the nineteenth century. For the first time, culture was planted in the Caucasus. At that time, spring crops were the most popular type of hard varieties. Today, winter analogues of the plant are also cultivated.

Benefits and harms

Flour made from durum wheat is considered the most useful. It includes a lot of protein, gluten, fats and complex carbohydrates. Products made from durum flour do not cause weight gain or lead to an increase in blood glucose.

In addition, the product includes the following components:

• vitamin B - helps to cope with headaches and stress factors;
• vitamin E is an effective antioxidant that fights 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 the lack of vitamins.

Durum flour contains many important minerals for humans. These include potassium, calcium, sodium, manganese, phosphorus. This is not a complete list of valuable substances.

At the same time, the product practically does not harm the human body. It contains only unsaturated fats. Therefore, a paste made from such flour does not lead to an increase in body weight. This product is recommended for people who are overweight and have diabetes.

Types of durum wheat flour

The best option for durum flour is considered to be an Italian-made product. It is in this country that it is used most often. The basis of this cuisine are pasta and macaroni.

In CIS countries

In these countries, flour is more often made from soft varieties. Solid ones are less popular, but they are also found. The most popular options are:

1. Durum - this variety has the most hard grains. It is characterized by a very high concentration of protein - 15%. The product also contains a lot of carotenoid pigment. It gives pasta a beautiful golden hue.
2. Triticale - is a hybrid that was obtained by crossing wheat and rye. The product is suitable for cultivation in the Russian climate. It is characterized by high yield and resistance to frost.

Hard varieties are becoming more and more popular. However, most of the fields of 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 macaroni. The product is often used for baking bread, making cereals and confectionery.

The variety of Italian flour is affected by the degree of grinding:

1. During the grinding of grains, semola is obtained. This flour has a fine-grained structure. It resembles sand and is characterized by a yellowish tint.
2. In the south of Italy, secondary grinding is often used. As a result of this processing, rimacinata semola is obtained. Such flour is often used to make delicious bread, which has a special crumb texture.Baked goods have a long shelf life and are mold free.
3. Spelled flour is considered a special variety. This is the oldest variety, which is still actively used in cooking. The product is used for making pasta and pasta. 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 is acceptable to use it for baking bread, pies and other products.

Flour is considered an excellent thickener for sauces. An example is the well-known bechamel sauce, which is used to make lasagna.

Durum flour contains many valuable elements and is not harmful to he alth. Therefore, the product is allowed to be added to the diet and diet of diabetics.

Selection rules

To choose a quality product, it is important to consider the following:

1. Color - each variety has a unique shade. However, solid varieties are yellowish in color. When mixing high-quality flour with water, its shade does not change. If reddish or blue tints appear, this product is not worth buying.
2. Smell - High quality flour should not smell at all. If there is a musty aroma or other impurities, such a purchase should be discarded. This indicates a violation of the storage rules.
3. Taste qualities. The fresh product has a pleasant, slightly sweet aftertaste. After prolonged storage, a slight bitterness appears.

If the product is sold in a package, it must be carefully examined. It is important that the pack is intact. It must certainly contain information about the composition, weight, 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.

When temperatures rise, insects or mold often appear in packaging. To protect the flour from pests, add garlic to it. To neutralize the effect of high humidity, it is permissible to use a bay leaf.

Durum flour is a very he althy product made from durum wheat. It contains many valuable components that have a positive effect on the state of the human body.

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