Ooo Farms Produce
CONTAINS LESS COMPLEX PROTEIN STRUCTURE
EASIER TO DIGEST
RICH IN GLUTEN
- Kalibal, like other Durum wheat varieties like Bansi, 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 one of the most important being that gluten in modern varieties is more easily accessible than the older varieties.
- OOO Farms provides the heirloom Kalibal wheat variety
- SEMOLINA UPMA
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