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| Breeding Home Page | Durum Wheat Products | |||
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Durum
Wheat Durum Wheat Production Durum Wheat Project Leader Education Professional Experience Current Research Teaching Responsibilities Publications Durum Wheat Project Staff Graduate Students Objectives Breeding Methods Modified Pedigree Method Doubled Haploid Marker-assisted Breeding Breeding for Agronomic Traits Grain yield Plant height Maturity Breeding for Disease Resistance Fusarium head blight Tan spot Rusts Breeding for Quality Traits Color Grain protein Complete quality traits Durum Wheat Varieties Divide 2005 Grenora 2005 Alkabo 2005 Dilse 2002 Pierce 2001 Lebsock 1999 Plaza 1999 Maier 1998 Mountrail 1998 Belzer 1997 Ben 1996 Munich 1995 All NDSU durum releases Durum Wheat Products Pasta Products Couscous Bulgur Frekeh or Firik Breakfast cereal Durum Wheat Bread Desserts |
Semolina, durum granular, and durum flour milled from durum wheat are used
to manufacture paste and non-paste food products. Paste products are
manufactured by mixing water with semolina or durum flour to form
unleavened dough, which is formed into different shapes and either cooked
and eaten or dried for later consumption. Pasta and couscous are paste
products. Products of durum wheat in a high moisture leavened or
unleavened bread and cooked or steamed bulgur (cracked durum wheat) and
frekeh (parched immature wheat kernel) are non-paste food products.
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