Definitions for "Durum"
Keywords:  gluten, pasta, wheat, bread, triticum
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 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 (Triticum durum) is the only tetraploid species of wheat widely cultivated today. Durum is the hardest of all wheats. Its high protein content and gluten strength make durum good for pasta and bread.