Wednesday, February 2, 2011

Durum Flour

Durum Flour
Durum flour is the fine ground powder left over from the milling process and also a product of semolina that is ground further.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN3qm3t2

Semolina and durum flour are both high in proteins and gluten, a wheat-specific protein that people suffering from celiac disease cannot eat. These proteins make the flours very pliable in dough form and allow them to hold up well under heated conditions.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN3y4vuh

Durum flour, with its more delicately ground texture, creates a softer dough that is forced through pasta makers more easily and bends or curls when cooked.
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN42I1Y1

Semolina and durum flour are traditionally used in pastas, noodles and even some breads that need to impart a coarse, hard texture. Semolina's coarse and grainy texture makes it usable for hard pastas that maintain shapes under heat. Rotini, farfale and macaroni all use semolina's shape-retention properties to give their pasta pieces distinct shapes. Durum flour is used in softer noodle products like spaghetti and lasagna so that the pasta becomes softer and more pliable when cooked. Durum flour's fine grain texture also lends itself well to baking, offering hard wheat textures to breads and doughs
Read more: The Differences in Durum Flour & Semolina | eHow.com http://www.ehow.com/list_7334958_differences-durum-flour-semolina.html#ixzz1AN48Bhco

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