wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
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durum::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | durum wheat, hard wheat, macaroni wheat, triticum durum, triticum turgidum |
| Type of | wheat |
Examples of durum
durum
North Dakota's durum harvest, the nation's biggest, typically is done by October.
From the kentucky.com
This early pasta was made using flour from durum wheat, which Sicily specialised in.
From the bbc.co.uk
Durum averages 15 percent protein and is mainly used in the making of pasta.
From the bloomberg.com
The gluten protein in durum wheats used for pasta is strong but not elastic.
From the en.wikipedia.org
The bread tasted faintly of pasta, as though it was made with durum wheat.
From the courier-journal.com
Durum wheat, which is used to make pasta, is also a good source of vegetable protein.
From the sciencedaily.com
The offspring did not lose yield compared with durum wheat on normal soils.
From the newscientist.com
Bulgur, a Middle Eastern staple made from durum wheat, is a case in point.
From the nytimes.com
Durum wheat, used to make pasta, also is trading at record levels, the newspaper said.
From the upi.com
- Wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
- Durum wheat or macaroni wheat (also spelled Durhum; Triticum durum or Triticum turgidum durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. ...
- A du00FCru00FCm (Turkish pronunciation:u00A0, "roll") is a wrap that is usually filled with typical du00F6ner kebab ingredients or other types of Turkish kebab. The wrap is made from lavash or yufka flatbreads. Du00FCru00FCm has been described as one of the top Turkish street foods.
- A hard grained, high-protein variety of wheat that is preferred for pasta production. Durum is usually half-ground to produce the very coarse flour known as semolina.
- Wheat grain that contains gluten.
