Ooo Farms Produce
CONTAINS LESS COMPLEX PROTEIN STRUCTURE
EASIER TO DIGEST
RICH IN GLUTEN
- Bansi, like other Durum wheat varieties like Kalibal, was selected from domesticated hulled Emmer wheat (one variety of which is Khapli)
- This was done 7500 to 6200 YBP in Eastern Mediterranean region
- About 2500 YBP, Durum wheat varieties largely replaced Emmer wheat varieties
- About 10 varieties of Durum wheat were documented in India in the first decade of the 20th century
- They were extensively cultivated for rotis, flavour, nutrition and and yield as compared to white and soft bread wheat varieties
- The hard Durum wheat varieties were not preferred by the British mills to whom the soft wheat varieties were sent.
- Eventually, soft bread wheat varieties almost displaced Durum wheat varieties except for some exports to southern Mediterranean for macaroni
- Durum means hard in Latin and these wheat varieties are called so owing to their resistance to milling
- This variety is drought hardy
- Although rich in gluten, it is not available in foods due to its hard endosperm
- Durum wheat varieties are weak or less elastic due to poor gluten network, making them excellent for pasta and semolina
- Durum wheat varieties do not make great breads since they do not give a good rise to the dough
- Modern Durum wheat varieties lack the advantages of heirloom Durum wheat varieties since they have been bred to improve their baking properties; one of the most important being that gluten in modern varieties is more easily accessible than the older varieties.
- OOO Farms provides the heirloom Bansi wheat variety
- SEMOLINA UPMA
Please login to provide your feedback.