Durum wheat flour it is obtained by grinding durum wheat, or Triticum durum. Rich in proteins, gluten e dietary fiber, durum wheat flour also contains carotenoids. Let's find out better.
> 3. Products made from durum wheat flour
Durum wheat flour, Triticum durum, it is obtained by grinding durum wheat, a type of grain that hardly breaks, which it has a coarse grain and is yellow-amber in color, different both in appearance and consistency from soft wheat.
This wheat species is grown in Puglia and Sicily and in many other areas of the southern and eastern Mediterranean. The grinding of durum wheat is an operation aimed at the production of semolina, it is also possible to obtain a wholemeal re-milled of durum wheat.
From the nutritional picture of durum wheat flour, it results a high content of proteins, gluten (greater than soft wheat flour) and of dietary fiber.
The presence of carotenoids, lutein and beta-carotene, powerful antioxidants, very important substances to prevent cellular aging and useful in the prevention of some cancers. Good is also the contribution of mineral salts (potassium, iron and phosphorus) and di Vitamins (thiamine and niacin).
Products prepared with durum wheat flour have a lower glycemic index; are not indicated for those suffering from celiac disease. In the choice of durum wheat flour, a relevant place belongs to kamut.
Durum wheat flour is mainly used for the production of bread and pasta but also for typical sweets, above all biscuits, pizzas and focaccias.
The typically yellowish color, which depends on the variety of wheat used, also causes the products to take on a darker color than products made with soft wheat flour and a more "rustic" appearance.
The dough obtained from durum wheat flour also has a lower elasticity and a higher tenacity than soft wheat, it also has a greater water absorption capacity. Durum wheat flour is easily found in shops and supermarkets.
A typically Sardinian bread is produced with durum wheat flour, carasau bread useful against intestinal swelling.
Whole durum wheat biscuits
- 500 grams of whole durum wheat,
- 400 grams of butter,
- 150 grams of whole cane sugar.
Method: Work the whole durum wheat flour with the brown sugar and the softened butter until the dough is firm and smooth. Leave it to rest in the fridge for about an hour, then form cylinders, cut the cylinders into 2 cm thick slices, arrange them on a baking sheet lined with parchment paper. Bake in the oven at 160 ° C for about 15 minutes, let them cool.