What are the features of durum wheat flour, how to choose and use it

Many people know that durum wheat flour is ideal for baking and making homemade pasta. But not everyone knows why this is so, what properties such flour has, what technology is used to produce it and how to use it correctly. Detailed answers to these questions are in our article.

What kind of flour is this, what are its features?

Wheat is one of the most common grains on the planet. There are more than a thousand varieties of this crop. Conventionally, they are divided into soft and hard.

For soft varieties a humid climate is suitable, so they are grown in Australia, Western Europe and most CIS countries. Durum varieties grow better in dry continental climates, so most of the harvest is obtained in Canada, Argentina, the USA, African and Asian countries.

Durum wheat accounts for only 10% of total world cereal production, although it is popular in many countries.

Properties

Durum wheat flour is primarily used to produce pasta and pasta.. The finished products are tasty and, most importantly, healthy.

Important! Contrary to popular belief, pasta made from durum wheat does not make you fat. A striking example is the Italians. Their cuisine is based on various types of pasta, but most people in this Mediterranean country are slim.

The benefits of products made from durum wheat flour are explained by the properties of the cereal:

1. Unlike ordinary soft wheat, the main component of which is starch, durum cereals contains a lot of gluten and protein.
2. The main component of pasta or pasta made from durum wheat is complex carbohydrates. They have a low glycemic index, so they do not stimulate insulin production and do not lead to weight gain.
3. In flour obtained from such wheat, contains a lot of vitamin B1, which prevents the development of cancer and strengthens the cardiovascular system.

Characteristics

Durum flour is divided into two types: whole grain (semola integrale) and from refined raw materials (semola).

Reference! Each type is divided into several types. They differ from each other in color and degree of grinding (fraction size).

The main characteristics of any flour, including those made from durum wheat, are::

1. The nutritional value. When ground, the germ and endosperm of the grain are converted into flour, and the shell is used in the production of bran. It is noteworthy that the lower the grade of flour, the higher the concentration of nutrients and vitamins in it.
2. Chemical composition. Determined by the content of proteins and carbohydrates. Durum products are high in gluten and protein, and complex carbohydrates provide long-lasting satiety.
3. General characteristics. These include the taste, color and smell of the product. High-quality flour should be light, without any foreign taste or smell.

An important criterion for evaluating durum wheat flour is ash content.. This indicator is determined by the amount of minerals. They are contained not in the germ, but in the shell of the grain. Therefore, the higher the ash content, the lower the quality of flour according to the generally accepted classification.

Grinding technology

The technology for grinding durum wheat grains differs from the similar production process for soft varieties. The primary product of processing is grits. To ensure that there are no third-party inclusions in it, the grains are thoroughly cleaned and ground.

Reference! Durum is considered the hardest variety of wheat. It is high in gluten and protein, and the resulting flour has a high density and is used in Mediterranean cuisine for baking bread.

Grain processing takes place in several stages:

1. The grain is cleaned, treated with cold and hot water. To obtain the required type of feedstock, mixing of several varieties is allowed at this stage.
2. Further carry out geothermal treatment. The raw materials are moistened and heat treated. This allows you to remove excess moisture and increase the elasticity of the shell.
3. During the conditioning phase remove outer layers of grains. Thanks to this, the shells are easily separated from the endosperm.
4. Part of the grain mass tested in a laboratory to determine the amount of impurities, wet gluten level and moisture content.

To produce a specific type of flour, different grinding batches are used. The process consists of crushing and sifting. During the first, roller machines are used, the type of which determines the shape of the final product fraction.

Sifting is the final stage, during which the finished product is finally cleaned of foreign impurities.

Benefits and harms

Durum wheat flour is considered the healthiest. It contains a lot of gluten and protein, complex carbohydrates and fats. Durum wheat products promote weight gain and do not increase blood glucose levels.

In addition, it contains the following components:

1. Vitamin B - eliminates stress and headaches.
2. E – antioxidant, reduces the effects of harmful radicals.
3. A – strengthens the immune system, increases resistance to infections.
4. RR – Helps the body produce energy.
5. WITH – increases the body’s resistance and effectively fights vitamin deficiency.

This type of flour contains essential minerals for the human body. - calcium, potassium, phosphorus, manganese, sodium, etc.

There is no harm from eating durum wheat flour. Since it contains only unsaturated fats, pasta and pasta do not lead to weight gain. This is the product that is recommended for diabetics and overweight people.

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Types of durum wheat flour

Italian is considered the best durum wheat flour. In this country it is used most often, since the basis of local cuisine is pasta and macaroni. Since the benefits of this product have been scientifically proven, we have begun to produce high-quality flour from durum grains in our country.

In CIS countries

In the CIS countries, flour is more often produced from soft varieties of wheat. Solid ones are not so popular, but they exist:

1. Durum – a variety with the hardest grains and a high protein concentration (15%). It contains a lot of carotenoid pigment, which gives pasta a pleasant golden color.
2. Triticale – a hybrid crop obtained by crossing wheat with rye. Suitable for growing in the climatic conditions of our country, as it is characterized by increased productivity and winter hardiness.

Despite the fact that durum varieties are beginning to gain popularity among farmers, most fields in the CIS countries are still sown with soft varieties of wheat.

In Italy

Durum wheat flour is the main component of many Italian dishes.. Not only pasta and macaroni are made from it, but also bread is baked and cereals and desserts are prepared.

The type of Italian flour depends on the degree of grinding:

1. During the grinding process get semola. It is fine-grained, has a sand-like structure and a yellowish color.
2. In the southern regions of Italy, secondary grinding is practiced, as a result of which Semola rimacinata is obtained. It produces delicious bread with a special crumb texture. Such baked goods store well and do not mold for a long time.
3. Flour spelled - special variety. This is the most ancient type of flour, which is actively used in modern cooking. It is used to prepare pasta and macaroni, dough for bread and sweet pastries, and is also used as a thickener for sauces.

How to use this flour correctly

Traditionally, durum wheat flour is used for production of homemade pasta and pasta. But depending on the degree of grinding, it is suitable for baking bread, pies and other products.

Flour is a popular sauce thickener. A striking example is Bechamel, which is used in lasagna. Considering the high concentration of nutrients and the absence of harm to the body, such a product can be safely included in the diet menu or diet for diabetics.

How to choose

To choose a quality product, pay attention to several criteria:

1. Color. Each variety has its own shade, but the hard ones are characterized by a slight yellowness. If you dilute flour with water, its color should not change. If red or blue blotches appear, it is better to refuse the purchase.
2. Smell. High-quality flour has no odor.If there is a musty aroma or other foreign impurities, this means that the product was stored incorrectly or for too long and should not be eaten.
3. Taste. The fresh product has a pleasant, even slightly sweet taste. After long-term storage, slight bitterness may appear.

If flour is sold in a pack, carefully inspect the packaging. It must be intact, with information about the composition, weight, shelf life and storage conditions.

The best manufacturers

Ideally, for making homemade pasta, it is better to buy Italian flour. The name Semola or Semolina must be indicated on its packaging.

In Russia, the most famous producer of this type of flour is Makfa., but there are other, lesser known brands. Therefore, if you need to choose products from durum varieties, be sure to study the packaging.

How to store

Flour should not be stored for longer than 3 months.. After this period, it becomes denser and acquires an unpleasant musty smell.

If a stable room temperature is maintained in the room, the product will retain its nutritional properties for six months. At elevated temperatures, insects will settle in the flour or mold will appear. To protect the product from pests, several cloves of garlic are placed inside the pack, and a bay leaf is placed to protect against high humidity.

Conclusion

Durum wheat varieties are grown only in a certain climate, and the flour obtained from them is especially beneficial for the body. It has little starch and a lot of gluten, so homemade pasta prepared with it leads to long-term satiety without weight gain.