Talk:Durum wheat

This is the talk page for discussing improvements to the Durum wheat article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Archives: 1

Agriculture Low‑importance

	Agriculture portal This article is within the scope of WikiProject Agriculture, a collaborative effort to improve the coverage of agriculture on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.AgricultureWikipedia:WikiProject AgricultureTemplate:WikiProject AgricultureAgriculture articles
Low	This article has been rated as Low-importance on the project's importance scale.

Plants High‑importance

	Plants portal This article is within the scope of WikiProject Plants, a collaborative effort to improve the coverage of plants and botany on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.PlantsWikipedia:WikiProject PlantsTemplate:WikiProject Plantsplant articles
High	This article has been rated as High-importance on the project's importance scale.

Food and drink High‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

High

This article has been rated as High-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

A fact from Durum wheat appeared on Wikipedia's Main Page in the Did you know column on 1 May 2008, and was viewed approximately 2,570 times (disclaimer) (check views). The text of the entry was as follows:

Did you know... that Durum wheat was used to make al-fidawsh, a dry pasta popular in Muslim Spain?

A record of the entry may be seen at Wikipedia:Recent additions/2008/May.

Wikipedia

Tip: Anchors are case-sensitive in most browsers.

This article links to one or more target anchors that no longer exist.

[[Wheat#Hulled versus free-threshing species|free-threshing]] The anchor (#Hulled versus free-threshing species) is no longer available because it was deleted by a user before.
[[Wheat#Major cultivated species of wheat|hard red spring wheats]] The anchor (#Major cultivated species of wheat) is no longer available because it was deleted by a user before.

Please help fix the broken anchors. You can remove this template after fixing the problems. | Reporting errors

On 23 July 2024, it was proposed that this article be moved from Durum to Durum wheat. The result of the discussion was moved.

Couscous

Couscous is from North African. It has nothing to do with the Middle East. It does exist in Israel but that is due the jew population of north African origins. There is a noticeable difference between couscous and bulgur. Couscous is a tiny round pasta made with semolina, flour and water. The traditional process of making couscous is laborious and time consuming. Bulgur however is not a pasta; it is made from cracked whole-grain kernels of wheat that get parboiled and dried. Couscous is not used to prepare tabbouleh in the Valentine Cuisine, they use bulgur instead. — Preceding unsigned comment added by 75.144.220.97 (talk) 21:00, 8 October 2019 (UTC)[reply]

Bread made from durum wheat.

"Pure durum wheat breads are often dense, containing little air bubbles, with relatively little elastic structure (continuum)"

Having eaten several loaves of Pane di Altamura (100% durum wheat) in my life, I disagree with this statement. The bread is airy, with large bubbles, with a springy inside and a hard crust. Using bread yeast (S. cerevisiae) vs. sour dough (natural yeast) has a greater effect on the bread structure than gluten content. Also, the article is wrong about protein content: on average, durum wheat flour (re-milled) has 2-4% more protein than common all-purpose soft wheat flour. — Preceding unsigned comment added by 2607:F2C0:E01A:98:91FF:C828:EB1:47FB (talk) 20:10, 24 May 2020 (UTC)[reply]

Given that the word "often" implies that there are exceptions, how does your reference to one such exception contradict the statement in the article? (If it said "always" instead of "often", that would be a different matter.)

The article says durum has 3% more protein. That's between 2% and 4%, isn't it? Largoplazo (talk) 21:15, 24 May 2020 (UTC)[reply]

Statistics table is an aggregation

The 2017/2018 table in the Production section refers to the aggregate wheat production for each of the listed countries, not just for durum. Its inclusion here somewhat misleading, especially since the proportion of durum differs dramatically between countries. Just as an example - Canada produces 4 to 5 times more durum than the US, despite the US producing ~50% more wheat in aggregate. — Preceding unsigned comment added by Crows14 (talk • contribs) 16:34, 2 December 2021 (UTC)[reply]

Hardness ... meaning soft flour? It's nonsensical

the sentences: Durum in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft" Don't make sense. Either explain how the endosperm resisting milling means only the soft parts can be milled and the hard part is lost, or find another way to say how a hard wheat makes soft flour. Geeohgeegeeoh (talk) 11:04, 10 October 2023 (UTC)[reply]

Requested move 23 July 2024

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

The result of the move request was: moved. (non-admin closure) RodRabelo7 (talk) 01:26, 30 July 2024 (UTC)[reply]

Durum → Durum wheat – as per the first line in the text. JacktheBrown (talk) 06:52, 23 July 2024 (UTC)[reply]

Support Per nom. I'm actually surprised it's been at this name for so long. ᴢxᴄᴠʙɴᴍ (ᴛ) 13:31, 23 July 2024 (UTC)[reply]
Support per Britannica. Crouch, Swale (talk) 17:25, 23 July 2024 (UTC)[reply]
Support as per above. 24.21.161.89 (talk) 05:43, 26 July 2024 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.