U.S. Durum (DU) wheat (Triticum durum) production is primarily in North Dakota. Durum is the hardest of all wheats. Its high protein content and gluten strength make durum good for pasta and bread. Durum grains are amber-colored and larger than those of other types of wheat. When durum is milled, the endosperm is ground into a granular product called semolina. DU is standardized under the U.S. Standards for Wheat.
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