Sentences with phrase «of durum wheat»

These insights could help to produce stronger, disease - resistant varieties of durum wheat for improved pasta production.

Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago.

Italy is one of the world's major producers of durum wheat, and FHB has been permanently present there since 1995.

Hi Jenny, semolina flour is a kind of durum wheat and comes from a wheat family.

A typical egg - noodle pasta consists of durum wheat flour (a particularly high - protein variety), egg yolks or eggs, and water.

Semolina flour is made from the milled endosperm of durum wheat.

Semolina flour: Used for making pasta, this course grind has the highest gluten level of any durum wheat.

This process starts with full control of the milling process and using only the heart of durum wheat to produce premium semolina, then mixing it with cool natural waters from De Cecco's own mountain spring, drawing the semolina dough through bronze dies and drying the pasta very slowly at a low temperature.

And it turns out, despite hundreds of hybridizations of durum wheat in the past century, its gluten content is still approximately the same as it was, at the turn of the century.

A group of scientists won the 2017 Olam Prize for Innovation in Food Security for applying advanced breeding techniques to strains of primitive and modern wheat to develop a set of durum wheat varieties that can not only withstand constant 35 to 40 degree Celsius (95 to 104 degree Fahrenheit) heat,

From traditional Semolina to great - tasting Whole Grain to protein - packed PLUS ®, Barilla is made from the highest - quality ingredients including a signature variety of durum wheat, known to cook perfectly every time.

Although Italy remains one of the world's main producers of durum wheat (its expertise in selecting and blending grains for pasta making is still unrivaled), strong domestic demand and a flourishing export market have forced pasta manufacturers to import more from abroad (close to 40 %), primarily from Canada and Syria.

Lead author Daniela Bellincampi from Sapienza Università di Roma, Italy, said: «Breeding disease - resistant varieties of durum wheat is probably the best economic and ecological strategy for fighting this invasive and destructive disease.

The researchers compared a disease - resistant variety of common wheat and a susceptible variety of durum wheat.

«As of 2012, the start of the most recent phase of ACIAR - funded work, Afghanistan partners have developed and released 12 high - yielding and disease resistant bread wheat varieties, as well as 3 varieties of durum wheat, 2 of barley and 3 of maize,» said Rajiv Sharma, a senior wheat scientist at CIMMYT and country liaison officer for CIMMYT in Afghanistan.