What is the difference between whole wheat and durum?
Wheat is one of the most widely consumed grains in the world.
This is because the Triticumfamily grass has been able to adapt to different environments and grow in various species. It can also be grown year-round.
Two of the most widely used wheat varieties are whole wheat and durum wheat. They are often used in loaves of bread, portions of pasta, couscous and baked goods.
You may be curious about the differences.
This article will overview the similarities and differences between whole and durum wheat.
What’s durum wheat?
Durum wheat (or Triticum Triticum turgidum) is the second most commonly cultivated wheat after bread wheat. Common wheat is also known as Triticum Aestivum.
Durum wheat is usually planted in spring and harvested in fall. It’s well-adapted to the dry and hot conditions around the Mediterranean Sea.
The durum wheat grains can also be ground into semolina, a coarse flour commonly used for pasta and couscous.
These can be used to make cookies, muffins, and bulgur. They can also be ground into fine flour for unleavened bread or pizza dough loaves.
SUMMARY
Durum wheat is a spring wheat variety typically ground into semolina for pasta making. You can also grind it into finer flour to make pizza dough or bread.
What’s whole wheat?
Whole wheat, by definition, is whole wheat grain. It contains the following three components:
- Bran. The hard outer layer of the grain contains fiber, minerals and antioxidants.
- Germ. This is the nutrient-rich core of the grain that contains vitamins, minerals and beneficial plant compounds. It also contains small amounts of carbs and fats.
- Endosperm. This part is the largest and most nutritious of all the grains. It is mainly made up of carbohydrates and protein.
The bran and germ are all removed from wheat when it is refined. This leaves only the endosperm, which is why whole wheat is more nutritious than refined wheat.
Sometimes whole wheat is used interchangeably with Triticum aestivum, also known as bread wheat and common wheat. This is the most widely cultivated variety of wheat in the world. Both bread wheat and durum can be either whole or refined.
SUMMARY
Whole wheat refers to grains with bran, germ and endosperm left intact. This makes it more nutritious than refined wheat. Sometimes whole wheat is used incorrectly to refer to bread wheat.
Similarities and differences
Bread wheat and durum wheat are closely related, which is why they have similar nutritional profiles.
Both grains, when whole, are rich in fiber, B vitamins and iron, copper, zinc and magnesium. They also contain a host of beneficial plant compounds and antioxidants.
Durum wheat, though it is the same botanical species as bread wheat, is more difficult than bread wheat. To produce flour, it is necessary to grind the wheat more thoroughly, which can cause some starch loss.
This makes durum wheat flour less suitable to be used in bread making. This is because flour with a high starch content will not ferment or rise as well as dough with the same flour.
Durum wheat also lacks the D genome, a set of DNA that is typically found in bread wheat. This affects the dough’s properties.
Durum wheat doughs, for example, tend to be more extensible. They can be easily stretched into long pieces and not break, making them suitable for pasta.
On the other hand, bread wheat doughs have greater elasticity, allowing them to bounce back when kneaded. Bread wheat is a better choice for making bread because of this.
SUMMARY
Both bread wheat and durum wheat share similar nutritional profiles. Due to genetic differences, durum wheat can be used best to make pasta, while bread-making is easier with bread wheat.
The bottom line
Two ingredients commonly found in food like bread, pasta and whole bread wheat include durum wheat and whole wheat.
These two closely related grains are the most widely cultivated wheat varieties and have similar nutritional profiles.
However, genetic differences can influence their doughs’ flexibility, extensibility and fermentability. This makes them more suitable for different culinary uses.