Definition

1. Noun:
   • A type of wheat (Triticum turgidum subsp. durum) characterized by its very hard, amber-colored kernels that are high in gluten protein. It is primarily milled into semolina flour, which is used to make pasta, couscous, and certain types of bread.

Usage

• Noun:
  • Durum wheat is the preferred grain for producing high-quality dried pasta.
  • The high gluten content of durum wheat gives bread a chewy texture.
  • Farmers in arid regions often cultivate durum wheat due to its drought tolerance.

Advanced Usage

• "Durum wheat semolina": The coarse, purified middlings of durum wheat used in pasta production.
  • Authentic Italian pasta is made from 100% durum wheat semolina.
• "Hard amber durum": A commercial classification for high-quality durum wheat with amber-colored kernels.
  • The mill specializes in processing hard amber durum.

Variants and Related Words

• Durum (n): A common short form for "durum wheat."
  • The price of durum has risen this season.
• Semolina (n): The coarse flour produced by milling durum wheat.
• Macaroni wheat (n): Another name for durum wheat, referencing one of its primary uses.

Synonyms

• Hard wheat: A general term for wheat varieties with hard kernels, which includes durum.
• Pasta wheat: A descriptive synonym highlighting its primary culinary use.

Related Terms (Not Phrasal Verbs)

• Common wheat (): The more widely cultivated species of wheat used for most breads, contrasted with durum wheat.
• Gluten strength: A key quality attribute of durum wheat flour, essential for pasta that holds its shape during cooking.

Noun

1. 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