2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Durum wheat bears the Latin name Triticum durum and belongs to the genus Triticum L. of the family Poaceae.
Durum wheat is a plant that is underestimated to some extent, although it has good culinary characteristics. For many years it was overshadowed by the glory of common wheat, which is undoubtedly the leader in production and use by mankind today.
Durum wheat is the second largest producer in the world after common wheat. It is a widespread culture in the Middle East and other parts of the world.
Durum wheat is also grown in Bulgaria, there is even evidence that it was grown in our lands before the founding of the Bulgarian state. It is a little known fact that the conditions in Bulgaria are favorable for obtaining a high quality crop from the crop in question. In Bulgaria, durum wheat is grown mainly in the Stara Zagora, Plovdiv, Yambol and less in the Dobrich region.
In Bulgaria, durum wheat is characterized by great botanical diversity. 17 varieties have been identified so far. New varieties are Victoria, Deyana, Denitsa, Zvezditsa and others.
Durum wheat has spring and typically winter forms. The varieties grown in our country are mostly winter-spring. It goes through the same forms and stages of development as are characteristic of other cereals.
The grain of this type of wheat has a higher protein content than common wheat, which, in turn, requires more water for swelling and germination, as well as for cooking when preparing the finished product.
The importance of durum wheat is growing due to the fact that its production is concentrated in limited areas up to 3000 meters above sea level.
The population of developing countries is expected to grow due to the cultivation of durum wheat in these areas. Despite the small area on which durum wheat is grown, it is a very important crop in economic terms due to its unique qualities.
Its nipple is large, golden amber and translucent. These characteristics plus the increased content of protein, healthy and stretchable gluten and carotenoids make this wheat extremely suitable for the industrial production of pasta such as pasta, spaghetti, noodles, noodles and other products with excellent nutritional and culinary properties.
It is very important to mention that after preparing dishes from these products they do not stick together and do not boil, and at the same time have a pleasant taste and color.
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