durum wheat Antonyms
No Synonyms and anytonyms found
Meaning of durum wheat
durum wheat (n)
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 Sentence Examples
- Durum wheat, a peculiar type of wheat, is mainly cultivated in the Mediterranean region and North America.
- Durum wheat is a hard, high-protein wheat, which is utilized to produce pasta, couscous, and bulgur.
- Its high protein content gives pasta made from durum wheat a firm, chewy texture that holds its shape well during cooking.
- Semolina flour, derived from durum wheat, is the key ingredient in most commercially produced pasta and is prized for its unique cooking properties.
- Durum wheat is extensively cultivated in countries like Italy, Canada, the United States, and Argentina, where the climate is favorable for its growth.
- The golden-amber color of durum wheat pasta is attributed to its higher carotenoid content compared to other wheat varieties.
- Durum wheat is a hardy crop, tolerant to drought and salinity, making it a suitable choice for cultivation in arid and semi-arid regions.
- The gluten in durum wheat is unique, providing the dough with the necessary elasticity and firmness, which is crucial for producing high-quality pasta.
- Durum wheat pasta has a lower glycemic index compared to regular pasta, making it a healthier option for individuals managing their blood sugar levels.
- Durum wheat is also used to make traditional Middle Eastern dishes like kibbeh and maftoul, adding a unique texture and nutty flavor to these culinary creations.
FAQs About the word durum wheat
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
No synonyms found.
No antonyms found.
Durum wheat, a peculiar type of wheat, is mainly cultivated in the Mediterranean region and North America.
Durum wheat is a hard, high-protein wheat, which is utilized to produce pasta, couscous, and bulgur.
Its high protein content gives pasta made from durum wheat a firm, chewy texture that holds its shape well during cooking.
Semolina flour, derived from durum wheat, is the key ingredient in most commercially produced pasta and is prized for its unique cooking properties.
