Quality of durum wheat

Durum is bred since decades to fulfill the requirements of the pasta industry. As long as enough fertilizer is given, durum has a high protein content with good protein quality. In Germany, it is further demanded that durum has a high yellow pigment content. This comes mainly from lutein, a secondary ingredient naturally occurring in durum. Lutein is of high importance for human health. Durum kernels are very hard, thus, yielding mainly semolina in the mills, which is required for pasta production. However, around 10% of flour occur in the mill with unique characteristics. Beside a high protein content, the starch granules are damaged leading to high water absorption during dough preparation. These characteristics lead to breads with high humidity and loose crumb like known from the famous Ciabatta. Thus, its use is highly recommended in baking industry.