Talk:Durum wheat

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A fact from Durum wheat appeared on Wikipedia's Main Page in the Did you know column on 1 May 2008, and was viewed approximately 2,570 times (disclaimer) (check views). The text of the entry was as follows:

Did you know... that Durum wheat was used to make al-fidawsh, a dry pasta popular in Muslim Spain?

A record of the entry may be seen at Wikipedia:Recent additions/2008/May.

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Couscous

Couscous is from North African. It has nothing to do with the Middle East. It does exist in Israel but that is due the jew population of north African origins. There is a noticeable difference between couscous and bulgur. Couscous is a tiny round pasta made with semolina, flour and water. The traditional process of making couscous is laborious and time consuming. Bulgur however is not a pasta; it is made from cracked whole-grain kernels of wheat that get parboiled and dried. Couscous is not used to prepare tabbouleh in the Valentine Cuisine, they use bulgur instead. — Preceding unsigned comment added by 75.144.220.97 (talk) 21:00, 8 October 2019 (UTC)[reply]

Bread made from durum wheat.

"Pure durum wheat breads are often dense, containing little air bubbles, with relatively little elastic structure (continuum)"

Having eaten several loaves of Pane di Altamura (100% durum wheat) in my life, I disagree with this statement. The bread is airy, with large bubbles, with a springy inside and a hard crust. Using bread yeast (S. cerevisiae) vs. sour dough (natural yeast) has a greater effect on the bread structure than gluten content. Also, the article is wrong about protein content: on average, durum wheat flour (re-milled) has 2-4% more protein than common all-purpose soft wheat flour. — Preceding unsigned comment added by 2607:F2C0:E01A:98:91FF:C828:EB1:47FB (talk) 20:10, 24 May 2020 (UTC)[reply]

Given that the word "often" implies that there are exceptions, how does your reference to one such exception contradict the statement in the article? (If it said "always" instead of "often", that would be a different matter.)

The article says durum has 3% more protein. That's between 2% and 4%, isn't it? Largoplazo (talk) 21:15, 24 May 2020 (UTC)[reply]

Statistics table is an aggregation

The 2017/2018 table in the Production section refers to the aggregate wheat production for each of the listed countries, not just for durum. Its inclusion here somewhat misleading, especially since the proportion of durum differs dramatically between countries. Just as an example - Canada produces 4 to 5 times more durum than the US, despite the US producing ~50% more wheat in aggregate. — Preceding unsigned comment added by Crows14 (talk • contribs) 16:34, 2 December 2021 (UTC)[reply]

Hardness ... meaning soft flour? It's nonsensical

the sentences: Durum in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft" Don't make sense. Either explain how the endosperm resisting milling means only the soft parts can be milled and the hard part is lost, or find another way to say how a hard wheat makes soft flour. Geeohgeegeeoh (talk) 11:04, 10 October 2023 (UTC)[reply]

Requested move 23 July 2024

The request to rename this article to Durum wheat has been carried out.

If the page title has consensus, be sure to close this discussion using {{subst:RM top|'''page moved'''.}} and {{subst:RM bottom}} and remove the {{Requested move/dated|…}} tag, or replace it with the {{subst:Requested move/end|…}} tag.

Durum → Durum wheat – as per the first line in the text. JacktheBrown (talk) 06:52, 23 July 2024 (UTC)[reply]

Support Per nom. I'm actually surprised it's been at this name for so long. ᴢxᴄᴠʙɴᴍ (ᴛ) 13:31, 23 July 2024 (UTC)[reply]
Support per Britannica. Crouch, Swale (talk) 17:25, 23 July 2024 (UTC)[reply]