Durum wheat,pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned.
Durum in Latin means "hard", and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise.
As a result, although 100 percent durum wheat breads do exist (such as pagnotte di Enna or "rimacinato" bread from Sicily, as well as Altamura bread from Apulia and Matera bread from Basilicata) in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary for rising to occur. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.
And no matter how many things I have
No one will ever love me your way
No matter what love invades my space
One things for sure
You won't be replaced
Oh oh oh oh singing
If you can't see the tears running down my eyes
I guess I gotta make the sun cry
If you can't see the tears running down my eyes
I guess I gotta make the sun cry
It hurts me just to see your name
And that tattoo runs right through my veins
My sister misses you the same
And it hurts me cuz I know she just can't say it
And what I would give to see your face yea
Where ever you are I pray your safe yea
Forgive me for my selfish ways yea
For I know that you're better off these days yea
Baby I miss you every time it rains
And no matter how bright the sun may shine
It never dries away the pain
Singing oh oh oh oh
Singing oh oh oh oh
And you're written all over me
So much so I can't believe
Your grandchildren are a sight to see
Every day there more of you and less of me
And what a cliché I know you're here
No fear I know you're near
And no matter how manny things I have
No one will ever love me your way
And no matter what love invades my space
One things for sure
You won't be replaced
Baby I miss you every time it rains
And no matter how bright the sun may shine
It will nerver dry away this pain
And I'm singing oh oh oh oh
And I'm singing oh oh oh oh
If you can't see the tears running down my eyes
I guess I gotta make the sun cry
If you can't see the tears running down my eyes
Shit I guess I gotta make the sun cry
Oh yea oh yea...
Oh yea oh yea...
Oh yea oh yea...
Momma I miss you every time it rains
No matter how bright the sun may shine
It will never dry away this pain
And I'm singing oh
And I'm singing oh oh oh oh
And I'm singing oh
Durum wheat,pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum) is the only tetraploid species of wheat of commercial importance that is widely cultivated today. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned.
Durum in Latin means "hard", and the species is the hardest of all wheats. Its high protein content, as well as its strength, make durum good for special uses, the most well-known being pasta. Durum wheat is used extensively in breadmaking. However, it is unusual in that, despite very high protein content, it is low in desirable gluten needed to form a glutinous web necessary for bread to rise.
As a result, although 100 percent durum wheat breads do exist (such as pagnotte di Enna or "rimacinato" bread from Sicily, as well as Altamura bread from Apulia and Matera bread from Basilicata) in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor gluten contribution of durum flour. When durum flour is used as the sole flour in bread, substantial additions of isolated wheat gluten are necessary for rising to occur. Without it, 100 percent durum wheat breads are often heavy, with very close grain, and will split easily when risen for baking.
WorldNews.com | 28 Oct 2020
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Russia Today | 28 Oct 2020
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