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Semolina is the name given to coarsely milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize ) as well.
Triticum turgidum subsp. durum (2n = 28, AABB) is the most commonly cultivated form of allotetraploid wheat and is grown on 8% of the world’s wheat area (FAOStat, [7]). It originated in the Mediterranean region and is used to make pasta and semolina products (Ren et al).
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat , although it represents only 5% to 8% of global wheat production. [ 6 ]
Hexaploid wheats (e.g. T. aestivum – the most common – and T. spelta) are the result of a hybridisation between a domesticated tetraploid wheat, probably T. dicoccum or T. durum, and another goatgrass, Ae. tauschii or Ae. squarrosa. [6] [8] The hexaploid genome is an allohexaploid composed of two copies each of three subgenomes, AABBDD. [9]
Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [75] [76] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread flour and high-gluten flours are commonly made from hard red spring wheat.
In Palestine and Syria, the same dish is known locally as ğarīš (Arabic: جَرِيش), which may also refer to the farinaceous dish of semolina. Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh. Groats are also used in some sausages, such as black ...
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Wheat is a natural hybrid derived from interspecies breeding. It is theorized that wheat's ancestors (Triticum monococcum, Aegilops speltoides, and Aegilops tauschii, all diploid grasses) hybridized naturally over millennia somewhere in West Asia, to create natural polyploid hybrids, the best known of which are common wheat and durum wheat. [2]