Editing Durum wheat (section)

{{Short description|Species of wheat used for food}}
{{About|the cultivar of wheat|the Turkish döner wrap|dürüm}}
{{Distinguish|Durham (disambiguation)}}
{{Speciesbox
|name = Durum
|image = Triticum durum.jpg
|image_caption = Durum wheat
|genus = Triticum
|species = durum
|authority = [[René Louiche Desfontaines|Desf.]]
|synonyms =
  {{Collapsible list |
    {{Plainlist | style=margin-left: 1em; text-indent: -1em; |
* ''Triticum accessorium'' <small>Flaksb.</small> [[Validly published name|nom. inval.]]
* ''Triticum alatum'' <small>Peterm.</small>
* ''Triticum algeriense'' <small>Desf. ex Mert. & W.D.J.Koch</small> nom. inval.
* ''Triticum bauhinii'' <small>Lag.</small>
* ''Triticum brachystachyum'' <small>Lag. ex Schult. & Schult.f.</small> nom. inval.
* ''Triticum candissimum'' <small>Bayle-Bar.</small>
* ''Triticum caucasicum'' <small>Flaksb.</small> nom. inval.
* ''Triticum cevallos'' <small>Lag.</small>
* ''Triticum cochleare'' <small>Lag.</small>
* ''Triticum densiusculum'' <small>Flaksb.</small> nom. inval.
* ''Triticum fastuosum'' <small>Lag.</small>
* ''Triticum hordeiforme'' <small>Host</small>
* ''Triticum laxiusculum'' <small>Flaksb.</small> nom. inval.
* ''Triticum longisemineum'' <small>Flaksb.</small> nom. inval.
* ''Triticum maurorum'' <small>Sennen</small> nom. inval.
* ''Triticum molle'' <small>Roem. & Schult.</small> nom. inval.
* ''Triticum orientale'' <small>Flaksb.</small> nom. inval.
* ''Triticum platystachyum'' <small>Lag.</small>
* ''Triticum pruinosum'' <small>Hornem.</small>
* ''Triticum pyramidale'' <small>Percival</small>
* ''Triticum rarum'' <small>Flaksb.</small> nom. inval.
* ''Triticum rimpaui'' <small>Mackey</small>
* ''Triticum siculum'' <small>Roem. & Schult.</small>
* ''Triticum tanaiticum'' <small>Flaksb.</small> nom. inval.
* ''Triticum tiflisiense'' <small>Flaksb.</small> nom. inval.
* ''Triticum tomentosum'' <small>Bayle-Bar.</small>
* ''Triticum transcaucasicum'' <small>Flaksb.</small> nom. inval.
* ''Triticum trevisium'' <small>Desv.</small> nom. inval.
* ''Triticum venulosum'' <small>Ser.</small>
* ''Triticum villosum'' <small>Host</small>
}}
  }}
|synonyms_ref = <ref>{{cite web
|url=http://www.theplantlist.org/tpl1.1/record/kew-448630
|title=The Plant List: A Working List of All Plant Species
|access-date=28 August 2014}}</ref>
}}

'''Durum wheat'''<ref>{{PLANTS|id=TRDU3|taxon=Triticum durum|access-date=3 February 2016}}</ref> ({{IPAc-en|ˈ|dj|ʊər|ə|m}}), also called '''pasta wheat'''<ref name=BSBI07>{{BSBI 2007 |access-date=2014-10-17 }}</ref> or '''macaroni wheat''' (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''),<ref>{{GRIN | access-date = 11 December 2017}}</ref> is a [[tetraploid]] species of [[wheat]].<ref>{{cite web |url=http://autocww.colorado.edu/~blackmon/E64ContentFiles/PlantsAndBotany/wheat.htm |title=Wheat |url-status=dead |archive-url=https://web.archive.org/web/20140330193439/http://autocww.colorado.edu/~blackmon/E64ContentFiles/PlantsAndBotany/wheat.htm |archive-date=2014-03-30 }}</ref> It is the second most cultivated species of wheat after [[common wheat]], although it represents only 5% to 8% of global wheat production.<ref>{{cite web|url=http://www.world-grain.com/articles/news_home/World_Grain_News/2017/10/Global_durum_wheat_use_trendin.aspx?ID=%7B04F7D478-8010-49E7-A30E-60F63024D10D%7D&cck=1|title=Global durum wheat use trending upward|website=world-grain.com|access-date=21 March 2018}}</ref> It was developed by [[artificial selection]] of the domesticated [[emmer]] wheat strains formerly grown in Central Europe and the [[Near East]] around 7000 BC, which developed a naked, [[Wheat#Hulled versus free-threshing species|free-threshing]] form.<ref>{{cite web |url=http://www.biodiversityexplorer.org/plants/poaceae/triticum.htm |archive-url=https://web.archive.org/web/20081010083956/http://www.biodiversityexplorer.org/plants/poaceae/triticum.htm |url-status=dead |archive-date=2008-10-10 |work=Biodiversity explorer |title=Triticum (genus) }}</ref> Like emmer, durum wheat is [[Awn (botany)|awned]] (with bristles). It is the predominant wheat that grows in the Middle East.

''Durum'' in [[Latin]] means 'hard', and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the [[starch]]y [[endosperm]], causing [[dough]] made from its [[flour]] to be weak or "soft". This makes durum favorable for [[semolina]] and [[pasta]] and less practical for flour, which requires more work than with [[hexaploid]] wheats such as [[common wheat|common bread wheats]]. Despite its high [[protein]] content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a [[gluten]] network. Durum contains 27% extractable wet gluten, about 3% higher than common wheat (''T. aestivum'' L.).<ref name=zilic/>