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Wheat pp 169–178Cite as

Durum wheat: its unique pasta-making properties

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Abstract

Wheat is the major food crop in the world, grown in most countries except in the hot, humid tropical regions. World production of wheat in the years 1988–1990 averaged 548 million tonnes per year.1 Most of this production, well over 90%, is common wheat, Triticum aestivum. This species encompasses hundreds of varieties with a wide range of quality characteristics. The seed coat can be red or white, the kernel hardness ranges from very soft to hard, the protein content ranges from 6.5 to 20%, and varieties can be spring or winter habit. From such a wide range of intrinsic quality it is not surprising that a myriad of flour products are produced and consumed throughout the world.

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Authors
  1. R. R. Matsuo
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Editors and Affiliations

  1. Department of Food Science, University of Manitoba, Winnipeg, R3T 2N2, Manitoba, Canada

    W. Bushuk

  2. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada

    V. F. Rasper

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© 1994 Springer Science+Business Media Dordrecht

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Matsuo, R.R. (1994). Durum wheat: its unique pasta-making properties. In: Bushuk, W., Rasper, V.F. (eds) Wheat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2672-8_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2672-8_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6148-0

  • Online ISBN: 978-1-4615-2672-8

  • eBook Packages: Springer Book Archive

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