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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)
"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)
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)
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)
It has been proposed in this section that
Durum be
renamed and moved to
Durum wheat. A bot will list this discussion on the requested moves current discussions subpage within an hour of this tag being placed. The discussion may be closed 7 days after being opened, if consensus has been reached (see the closing instructions). Please base arguments on article title policy, and keep discussion succinct and civil. Please use {{
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Durum → Durum wheat – as per the first line in the text. JacktheBrown ( talk) 06:52, 23 July 2024 (UTC)
This is the
talk page for discussing improvements to the
Durum article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
Archives: 1 |
This
level-5 vital article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||
|
A fact from Durum 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:
|
This article links to one or more target anchors that no longer exist.
Please help fix the broken anchors. You can remove this template after fixing the problems. |
Reporting errors |
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)
"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)
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)
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)
It has been proposed in this section that
Durum be
renamed and moved to
Durum wheat. A bot will list this discussion on the requested moves current discussions subpage within an hour of this tag being placed. The discussion may be closed 7 days after being opened, if consensus has been reached (see the closing instructions). Please base arguments on article title policy, and keep discussion succinct and civil. Please use {{
subst:requested move}} . Do not use {{
requested move/dated}} directly. |
Durum → Durum wheat – as per the first line in the text. JacktheBrown ( talk) 06:52, 23 July 2024 (UTC)