Triticum durum

The proteins that are of most interest in baking are the proteins from wheat. The wheat that is normally used is Triticum aestivum not Triticum durum which is used to make pasta. The distinguishing property of wheat proteins is that some of them can develop into the viscoelastic mass known as gluten. The only other grain that has... 

I de Noni, G de Bernardi, L Pellegrino. Detection of common-wheat (Triticum aestivum) flour in Durum-wheat (Triticum durum) semolina by reverse-phase high-performance liquid chromatography (RP-HPLC) of specific albumins. Food Chem 51 325-329, 1994. 

Several observations indicate the formation of starch-protein complexes. For instance, starch precipitates serum proteins of rabbit, horse, sheep, and chicken.962 This observation seemingly indicates that the complexation has a rather universal character. On the other hand, the type of bonding of proteins from Triticum durum and Triticum sativum is specific for each of these varieties.963 The observed effects may not be associated with complex formation, but they can instead be attributed to the destruction of micelles by dehydration, followed by agglomeration.964 As in the case of starch complexes with sugars, the effect of proteins and cellulose derivatives on starch gelation can be assumed to be the result of the competition for water in solution. As a consequence, swelling is perturbed.965-968... 

Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., and Gobetti, M. 2001. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of southern Italy. Int. J. Food Microbiol. 64, 95-104. 

Lempereur, L, Rouau, X., and Abecassis, J., Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions, J. Cereal Sci., 25, 103,... 

Durum wheat grain (Triticum durum L.). Durum wheat is normally used to make pasta and semolina (n = 99). 

The first examples of the new herbicidal dass of sulfonylaminocarbonyl-triazolinones (SACTs) were reported in 1989 [1]. Following intensive chemical optimization two representatives were developed and commerdalized for selective weed control in cereals. In 2000, flucarbazone-sodium (1) was introduced in the Canadian market under the trade name Everest for the control of wild oats Avenafatua) and green foxtail Setaria viridis) in spring wheat Triticum aestivum) and durum wheat (Triticum durum) (Fig. 2.6.1). 

Landberg R., Kamal-Eldin A., Andersson R., Aman P. Alkylresorci-nol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products. Journal of Agricultural and Food Chemistry, 54 3012-3014 (2006). 

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