Durum wheat and whole wheat (or common wheat, the variety that is predominantly used for baking bread) stand as two of the most widely utilized wheat species, forming the backbone of numerous culinary staples such as bread, pasta, noodles, couscous, and various baked goods. Yet, you might find yourself curious about the distinctions between them. Wheat is one of the most widely consumed grains globally, celebrated for its versatility. This grass from the Triticum family has shown remarkable adaptability to a variety of environments, thriving across different species, and is capable of being cultivated throughout the entire year. Both durum and common wheat are offered in whole-grain or processed varieties; however, the term “whole wheat” typically refers to unrefined common wheat.

This article aims to provide a comprehensive overview of the similarities and differences between durum wheat and common wheat.

Understanding Durum Wheat

Durum wheat, scientifically known as Triticum turgidum, ranks as the second most widely cultivated wheat species globally, following bread wheat, commonly referred to as common wheat or Triticum aestivum. This variety is primarily sown in the spring months and harvested during the autumn season, thriving particularly well in the hot and arid climates surrounding the Mediterranean Sea. When processed, durum wheat grains are transformed into semolina, a form of coarse flour that serves as a key ingredient in many pasta dishes, including couscous (kus-kus).

In addition to pasta, they are versatile enough to be utilized for crafting breakfast cereals, delectable puddings, or bulgur. Furthermore, they can be milled into a finer flour suitable for preparing unleavened bread or delicious pizza dough. As a unique variety of spring wheat, durum wheat is primarily known for its conversion into semolina for pasta production, but its flour can also be refined to create bread or pizza dough.

Understanding Whole Wheat

Whole wheat refers to an unprocessed wheat grain that retains all three essential components:

• Bran. This tough outer layer is packed with dietary fiber, essential minerals, and powerful antioxidants, contributing to overall health.
• Germ. Serving as the nutrient-dense core, the germ is rich in vitamins, minerals, and various beneficial plant compounds, along with modest amounts of carbohydrates, fats, and proteins.
• Endosperm. Representing the largest portion of the grain, the endosperm consists primarily of carbohydrates and proteins, providing energy and sustenance.

During the refining process of wheat, both the bran and germ are stripped away along with their abundant nutrients, leaving only the starchy endosperm. This substantial loss is what makes whole wheat significantly more nutrient-dense compared to its refined counterpart. The term whole wheat is often used interchangeably with Triticum aestivum—commonly referred to as bread wheat—which is the most widely cultivated wheat variety globally. However, it is important to note that both common wheat and durum wheat can be processed into either whole or refined forms.

In essence, whole wheat is a grain that preserves its bran, germ, and endosperm, resulting in a product that is far richer in nutrients than refined wheat. It's worth mentioning that the term whole wheat is sometimes mistakenly applied to refer to common wheat.

Comparative Analysis of Durum Wheat and Common Wheat

Durum wheat and common wheat share a close botanical relationship, which is evident in their comparable nutritional compositions. Both grains, when consumed whole, are abundant in fiber, B vitamins, essential minerals such as iron, copper, zinc, and magnesium, along with a variety of antioxidants and other valuable plant compounds. However, despite being classified within the same species, durum wheat exhibits a tougher structure compared to common wheat. As a result, it requires more intensive grinding to produce flour, which unfortunately can compromise some of its starch content.

This characteristic contributes to the challenges of using durum wheat flour for bread-making, as the flour's damaged starch reduces its capacity for fermentation and rising. Additionally, it's important to note that durum wheat lacks the D genome—a specific set of DNA found in common wheat—which influences the overall behavior of the dough.

For example, doughs derived from durum wheat are typically more extensible, allowing them to be stretched into long strands without breaking, making them particularly well-suited for pasta production. Conversely, doughs made from common wheat display a higher degree of elasticity, enabling them to spring back effectively when kneaded. This property makes common wheat a more favorable option for bread-making.

In summary, while durum wheat and common wheat share similar nutritional benefits, their distinct genetic characteristics dictate their best uses in the culinary world: durum wheat excels in pasta creation, whereas common wheat is preferable for crafting bread.

The Bottom Line

Durum wheat (durum gehun) and whole common wheat (aata) are vital ingredients often found in a variety of foods, including bread, pasta, noodles, couscous, and various baked goods. These two closely related grains are among the most widely cultivated species of wheat worldwide and share comparable nutritional profiles. However, subtle variations in their genetic composition affect the elasticity, extensibility, and fermentability of their respective doughs. As a result, each type of wheat is tailored for specific culinary applications, enhancing the diversity of textures and flavors in global cuisines.