2006-11-01 04:47:36 · 4 answers · asked by kirstyere 1 in Food & Drink ➔ Cooking & Recipes
durum or Macaroni wheat as it's sometimes known, is the 'hardest' of all wheat's grown. That means it's ideal for pasta and bread making, because of the high gluten content - that's what gives the dough it's elasticity - the endosperm gives pasta that slightly yellowish colour.
If you tried to bake a cake with it, it would be tough and hard
2006-11-01 04:58:14 · answer #1 · answered by merciasounds 5 · 0⤊ 0⤋
Durum wheat is the hardest of all wheats and its high protein content and gluten strength make durum wheat good for pasta and bread. It is however, not good for cakes, which should be made with soft wheat because of the high gluten content of durum.
I've had to use durum wheat pasta when cooking for my sister as she is allergic to eggs and most pasta available today uses egg in it.This is because durum wheat pasta takes a little bit longer to cook.
2006-11-01 05:01:40 · answer #2 · answered by M M 4 · 0⤊ 0⤋
It's very "hard". That means it contains a lot of protein so you can make pasta with it. If you try making pasta with ordinary wheat flour, it breaks up when you try to cook it.
2006-11-01 04:51:25 · answer #3 · answered by Anonymous · 0⤊ 0⤋
it is very hard usually used to make pasta with
2006-11-01 05:28:07 · answer #4 · answered by twinkle star 3 · 0⤊ 0⤋