Wheat Triticum durum

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. 

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,... 

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). 

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... 

The most common wheat species used in food production is ordinary wheat, also called bread wheat (Triticum aestivum). It is an allohexaploid (AABBDD), in which the genomes were obtained by spontaneous hybridization of T. turgidum (AABB) and Aegilops tauschii (DD) about 10,000 years ago (Vasil, 2007). Other grown wheat species are tetraploidal durum wheat T. durum, used in pasta production and small amounts of hexaploidal spelt T. spelta and tetraploidal T. polonicum (Curtis et al. 2002). 

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. 

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

Starch is not infrequently mentioned as an addition to paint, either as an adulterant or extender, or as a substrate for dyestuffs. It can be derived from various plant sources such as wheat (Triticum aestivum and T. durum), potato Solatium tuberosum) and rice (Oryza sativa). The so-called Paduan MS Ricetteper Far Ogni Sorte di Colore (late sixteenth or early seventeenth century/cf. and tr. Merrifield, 1849) describes the use of flour as a lake substrate 98. To make fine lake Take lime water in which brazil wood has been infused, and add it to the flour, so that it may become thick, and when the whole is well mixed, let the flour sink to the bottom, make it into a small loaf, dry it in an oven not too hot, then grind it up, and with lime water, make it into pellets, and let them dry in the shade. Carlyle (2001) found various mentions of starch used not directly as a pigment, but to gelatinise oil paint for example, she notes Field s comments that Indeed starch, as prepared by the laundress, has been lately recommended with high encomiums for this purpose (Field, 1841/cf. Carlyle, 2001). Bachhoffner, writing around that... 

The common wheat varieties Triticum aestivum, Poaceae) contain as the main carotenoid lutein (about 2 mg/kg), which is accompanied by small amounts ofp-carotene (about 1% of total carotenoids) and traces of zeaxanthin. The total carotenoid content in T. durum is about three times higher than that in common wheat, with lutein (1.5 to 4 mg/kg) as the main component. Lutein is similarly the main carotenoid component in oats and barley. 

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