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Durum Wheat

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durum wheat: see wheat wheat, cereal plant of the genus Triticum of the family Gramineae (grass family), a major food and an important commodity on the world grain market. Wheat Varieties and Their Uses

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Durum Wheat 

(Triticum durum), a species of wheat with a tough, usually awned spike and a variously colored grain that is hyaline when broken. Durum wheat is a tetraploid species: there are 28 chromosomes in the somatic cells. It is a drought-resistant steppe crop with predominantly spring forms. It is used in the production of pasta products and semolina; it is also used to improve the bread-baking qualities of soft-wheat flour. Durum wheat is the second most widely cultivated type of wheat, after soft wheat. Of the more than 120 known subspecies of durum wheat, the most common are Hordeiforme, Melanopus, and Leukurum.



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The quintal of barley and triticale is being sold at 30 dinars, that of soft wheat at 35 dinars and that of durum wheat at 43 dinars.
43 million bushels of hard red spring and durum wheat from Canada during 2008-09.
Moreover, peanut flour can be particularly beneficial as a pasta ingredient when it is partially substituted for durum wheat flour.
 
 
 
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