Durum wheat
Does anyone know what nutritional value durum wheat has and how it compares to whole wheat? more
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Thre are 3 varieties of Wheat. WHOLE WHEAT; DURUM WHEAT & STONE-GROUND WHEAT. Whole Wheat The whole-wheat grain is comprised of the fibrous outer bran layer, the nutrient-rich wheat germ and the inner core of starch and protein, called the endosperm. All three of these must be present in the product for an item to be called whole wheat. Wheat can be cooked whole, cracked or ground into a flour. This contains all the Nutrients. Preferred over Durum Wheat. Durum Wheat Durum wheat is of the variety Triticum turgidum, a very hard wheat with a high protein content. It is used to make all pastas. The dough is less elastic than bread doughs, but this makes it easier to roll into pasta shapes. The durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. This is then ground into flour and used to make pasta. Semolina granules are used for cereals, White Bread. Stone-Ground Wheat Stone-ground wheat results when the grains are milled using stones to pulverize the kernels. This was the only method available before roller mills were introduced. Most whole-wheat flour purchased at the grocery will not be stone ground. Some home bakers have flour mills that use the traditional stones to grind the wheat. Stone-ground wheat has a nice old-fashioned sound to it, but it is not any more nutritious than wheat milled with rollers more
Jul 31
semolina is a product of durum wheat which comes into the refined cereal category. But on the other hand durum wheat has a high protein content and less of gluten so people with gluten allergy can have this type. On the other hand whole wheat is definately a good option over durum as it is packed with fibre,minerals like calcium, selenium etc. more
Jul 31
