Mondo Knows Facts
High protein semolina gives pasta its firm structure
Coarsely ground durum wheat forms a strong gluten mesh that withstands boiling
Durum wheat is a hard wheat species with high protein content and carotenoid pigments that give semolina its golden colour. Milling durum yields coarse flour called semolina, which forms a dense gluten network when mixed with water. This strong protein structure enables dried pasta to maintain its shape and al dente texture when boiled.
Where this comes from
Food and Agriculture Organization
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Tags: pasta, semolina, wheat
High protein semolina gives pasta its firm structure: the short answers
- Where does this come from, and can I check it?
- Coarsely ground durum wheat forms a strong gluten mesh that withstands boiling. The figure is taken from Food and Agriculture Organization, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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