Editing Durum wheat (section)

==Production==
[[File:Treccioni bulk.jpg|thumb|Dry ''treccioni'' pasta]]
''Durum wheat'' (''Triticum turgidum'' ssp. ''durum'') is the 10th most cultivated cereal worldwide, with a total production of about 38 million tons.<ref name="Xynias2020">{{cite journal |last1=Xynias |first1=I.N. |last2=Mylonas |first2=I. |last3=Korpetis |first3=E.G. |last4=Ninou |first4=E. |last5=Tsaballa |first5=A. |last6=Avdikos |first6=I.D. |title=Durum wheat breeding in the Mediterranean region: Current status and future prospects. |journal=Agronomy |date=2020 |volume=10 |issue=3 |page=432 |doi=10.3390/agronomy10030432|doi-access=free }}</ref>

Most of the durum grown today is [[amber durum]], the grains of which are amber-colored due to the extra carotenoid pigments and are larger than those of other types of wheat. Durum has a yellow [[endosperm]], which gives pasta its color. When durum is [[Mill (grinding)|milled]], the endosperm is ground into a granular product called [[semolina]]. Semolina made from durum is used for premium [[pasta]]s and [[bread]]s. Notably semolina is also one of the only flours that is purposely oxidized for flavor and color. There is also a red durum, used mostly for [[fodder|livestock feed]].{{Citation needed|date=June 2021}}

The cultivation of durum generates greater yield than other wheats in areas of low precipitation. Good yields can be obtained by [[irrigation]], but this is rarely done. In the first half of the 20th century, the crop was widely grown in [[Russia]].{{Sfn | Bushuk | Rasper | 1994 | p=170}} Durum is one of the most important food crops in [[West Asia]]. Although the variety of the wheat there is diverse, it is not extensively grown there, and thus must be imported.{{Sfn | Brown | Marshall | Frankel | Williams | 1989 | p=95}} West amber durum produced in [[Canada]] is used mostly as semolina/pasta, but some is also exported to [[Italy]] for bread production.{{Sfn | Bushuk | Rasper | 1994 | p=34}}

In the Middle East and North Africa, local bread-making accounts for half the consumption of durum. Some flour is even imported. On the other hand, many countries in Europe produce durum in commercially significant quantities.{{Sfn | Matz | 1999 | pp=23–5}}

In India durum accounts for roughly 5% of total wheat production in the country, and is used to make products such as [[Bombay rava|rava]] and sooji.<ref>{{cite news |url= https://www.financialexpress.com/archive/indias-durum-production-a-poor-cousin-in-wheat-basket/155931/ |title=Indias durum production a poor cousin in wheat basket |work=[[The Financial Express (India)|Financial Express]]|location= Delhi |date=31 October 2005}}</ref>

===Processing and protein content===
Durum wheat is subject to four processes: cleaning, tempering, milling and purifying. First, durum wheat is cleaned to remove foreign material and shrunken and broken kernels. Then it is tempered to a moisture content, toughening the seed coat for efficient separation of bran and endosperm. Durum milling is a complex procedure involving repetitive [[grinding (abrasive cutting)|grinding]] and [[Sieve|sieving]]. Proper purifying results in maximum semolina yield and the least amount of [[wheat bran|bran powder]].{{Sfn | Donnelly | Ponte | 2000 | p=650}}

To produce bread, durum wheat is ground into flour. The flour is mixed with water to produce dough. The quantities mixed vary, depending on the acidity of the mixture. To produce fluffy bread, the dough is mixed with [[yeast]] and lukewarm water, heavily kneaded to form a gas-retaining gluten network, and then [[Fermentation (food)|fermented]] for hours, producing {{CO2}} bubbles.{{Citation needed|date=June 2021}}

The quality of the bread produced depends on the [[Viscoelasticity|viscoelastic]] properties of gluten, the [[protein]] content and protein composition.<ref name="zilic">{{cite journal |journal=[[Int J Mol Sci]]|year=2011 |volume=12 |issue=9 |pages=5878–94 |doi=10.3390/ijms12095878|title=Characterization of proteins from grain of different bread and durum wheat genotypes |vauthors=Zilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D |pmid=22016634 |pmc=3189758|doi-access=free }}</ref>{{Sfn | Matz | 1999 | pp=23–5}} Containing about 12% total protein in [[defatted]] flour compared to 11% in common wheat, durum wheat yields 27% extractable, wet gluten compared to 24% in common wheat.<ref name=zilic/>