Editing Durum wheat (section)

===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/>