Wheat is the most consumed grain around the world. The reasons consider it's the capability to grow throughout the year, easily cultivated and of course pampers our taste buds. While both Durum and Whole Wheat are part of the wheat clan there are lots of differences between them. Our article gives you a synopsis about the similarities, differences, and benefits between Durum and Whole Wheat.
WHAT IS DURUM WHEAT? Durum wheat is a type of wheat, which is highly cultivated after common wheat. This is also called as pasta wheat or macaroni wheat as durum wheat is used for pasta manufacturing, and macaroni. This can also be used in making breakfast cereal, pizza dough, and pudding. Durum wheat is ground to form durum wheat semolina which is again used in many dessert and savory. WHAT IS WHOLE WHEAT? Whole wheat is formed when the hulled wheat is further processed yet the bran, germ, and endosperm are still attached to the kernels. This is nutrient-rich and easily digestible, unlike other refined wheat forms. Whole wheat is widely used in making tortillas aka chapatti, bread, and far more eatables. DIFFERENCES AND SIMILARITIES: As both Durum and Whole-wheat are related to the same spices their nutritional profiles do match to some extent. They both are rich in nutrients like fiber, B12, magnesium, iron, zinc, and some antioxidants. But durum wheat structure is hard compared to whole wheat due to differences in genetic structure. Due to this, it does lose some starchy content when turned into the flour. While whole wheat is starchy it is preferable to use in the making of bread and other bakery grub. Though both types are used in bakery goods like pasta, bread, and significantly more edibles, the minute genetic variation influences the elasticity, fermentability making both suitable for diverse appetizing uses. WHICH IS BETTER? While both kinds of wheat are rich in nutritional values and are beneficial for health. Durum wheat is slightly better if using in pasta and bread manufacturing as it contains high fiber and other nutrients.
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