Durum wheat spaghetti pasta wholesale price is much cheaper than retail price. Hard or durum wheatgrains are more difficult to break apart, they have a course texture and a yellow-amber color. From the milling of hard wheat we obtain semolina, whole wheat semolina and re-milled semolina. Compare to white flour, semolina is granular and has an intense yellow color because it contains carotenoids. It is tougher and less extendible than white flour. However, this is why it is suitable for the production of bread and pasta.
Pasta is mix from only two ingredients: water and semolina. Therefore the quality of the pasta depends exclusively on the quality of the durum wheat semolina. From a nutritional point of view it contains more proteins and gluten than soft wheat flour.
Soft wheat flour contains less proteins
Soft wheat flour contains less proteins and absorbs less humidity compared to hard wheat flour. The products from it preserve longer, have a lower glycemic index and contain carotenoids, organic pigments. Hence, that bond and eliminate antioxidants. The ability of hard wheat to retain the starch contain in it ensures perfect cooking and prevents the pasta from sticking.
Soft wheat grains break easily and are use to obtain white flour. So that is employ in many ways according to the degree of refining: type 0, 00, type 1, type 2 and whole wheat. It is generally use for making bread and bakery products because the dough obtain is relatively tough and quite extendable.
The special properties of durum wheat
The special properties of durum wheat mean that the starch is not lose and the pasta does not overcook, ensuring a unique and authentic taste. Like any other type of wheat or other grain, durum wheat products likely are not from the whole kernel. Unless the package says “100 percent whole-grain durum. A product can be call durum wheat semolina pasta only when it is the result of the extrusion, rolling and drying of dough. That is exclusively from hard wheat and water without the addition of coloring agents or preservatives.
Natural Durum Wheat Pasta
The naturally rich yellow color of the durum Endosperm gives pasta its golden color.Durum is the hardest of all wheat and has a higher protein and gluten content than other types of wheat, states the Wheat Foods Council. Also the fibers inside Pasta Spaghetti retain their vitamin and mineral content better than refine grains.
Thus, whole wheat flour and products made from it contain contain wheat germ and wheat bran as well as the Endosperm. So everybody should put Durum Wheat Pasta in his/her daily meals. Even Fat people should make sure that they will get enough vitamin and mineral from the scheduled diet.
Durum is a variety of wheat
Durum has more protein in compare with other types of Wheat. Also the not positive in it is its Gluten. So everybody that need more Protein should use Durum Pasta. There are three main ingredients wheat of any variety is wheat that contains all three parts of the wheat grain germ, bran and endosperm. Whole wheat, whether durum or another variety, is more nutritious than its refine counterparts. Because it contains the nutrient-rich germ and bran that are otherwise stripped away during the refining process.Durum wheat spaghetti pasta from Pasta Price is best in taste and quality.