The total consists of 1.281 billion bushels of winter wheat, 434 million bushels of spring wheat other than durum, and 67 million bushels of durum wheat.
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The tour's figure was based on surveys of 15 durum fields.
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I grow Hard Amber Durum wheat primarily used in pasta production.
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"Fifteen years ago, you couldn't get local durum," Mr. Bianco said.
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Durum output of 4.4 million tonnes would be the smallest since 2011.
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Durum, usually used in pasta, is unsuitable for Syria's bread making needs.
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Durum, usually used in pasta, is unsuitable for Syria's bread-making needs.
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Canada's durum output was pegged at 4.4 million tonnes, the smallest since 2011.
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The low durum forecast on the other hand appeared bullish for prices, he said.
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They are expected to sow less durum this spring after disease downgraded quality last year.
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Durum wheat sowing was less advanced, with 54 percent of the planned area sown by Nov.
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He added that the weather was also causing problems for durum wheat, used to make pasta.
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The smaller-than-expected wheat stocks may reflect a surprisingly brisk pace of durum exports, Ball said.
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It confirmed its previous expectations for a sharp drop in rapeseed and durum wheat production this year.
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Hardy starts with 00 flour, durum flour, water, olive oil, egg yolks, and a pinch of salt.
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Yet again, droughts and warmer temperatures are negatively impacting the growth of durum wheat, especially in Italy.
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Sfoglini, a Brooklyn pasta maker, produces radiatori using a combination of durum semolina, rye and Rise flour.
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Each partner would continue exporting independently other products like maize, oilseeds, malting barley and durum wheat, he said.
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On the top floor, men prepare the pastry, which consists of durum wheat flour, water, eggs, and salt.
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North Dakota farmers planted only 700,000 acres of durum wheat in 2019, the USDA said, a record low.
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Tunisia devotes most of its fertile irrigated farmland to durum wheat, and imports mainly soft wheat and barley.
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You can grow corn in Iowa, pinto beans in North Dakota, or, like me, durum wheat in Saskatchewan.
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In 2014, the company began using only durum wheat grown in southern Italy for its premium brand, Voiello.
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The U.S. Department of Agriculture on July 12 estimated yields of spring wheat, not including durum, at 40.3 bpa.
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The tour also projected an average yield for 2017 durum wheat of 39.7 bpa, down from 45.4 last year.
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In the early 22014s, Mr. Felicetti said, the nation imported about four-fifths of its durum wheat from Russia.
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Others decoded wild emmer, an ancestor of both bread and durum wheat, and Aegilops tauschii, another of bread wheat's ancestors.
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The crop will include 1.1 million tonnes of durum wheat, 118,000 tonnes of soft wheat and 700,000 tonnes of barley.
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It's all about the flour, and this recipe from Union's Bruce Kalman uses a mix of durum wheat and semolina.
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Durum wheat supplies amounted to 4.1 million tonnes, up 51 percent, but short of the average trade guess of 5.2 million.
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The average durum yield was 39.2 bpa, compared with 34.4 in 2017 and the prior five-year average of 39.3 bpa.
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The crop tour estimated an average Canadian wheat yield, excluding durum, of 52.1 bushels per acre, the same as last year.
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But almost without exception, Italian pasta companies use a mix of about 0003 percent Italian and 2000 percent imported durum wheat.
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Among U.S. wheat classes, hard red spring wheat generally has the highest protein aside from durum wheat, which is used for pasta.
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"On the grain farm, we were growing durum wheat, which has a high protein content because of the plant stress," Harlton recounts.
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Scouts on the tour sampled 138 wheat fields overall on Tuesday, including 135 hard red spring wheat fields and three durum wheat fields.
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The magnificent durum-wheat focaccia is made with flour hand-milled by the chef, Adam Leonti, sliced thinly, and served with cultured butter.
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But the real change Mr. Felicetti and other small pasta makers are creating is something more fundamental: using durum wheat grown exclusively in Italy.
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Consultancy Agritel on Friday forecast the French soft wheat crop, excluding durum, at 34.2 million tonnes, more than 6 percent below last year's crop.
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Italy is Canada's second-biggest foreign durum buyer so far in 2016-17, purchasing 522,000 tonnes from August through March, according to Canadian government data.
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Traders and analysts on average estimate all-wheat production at 30 million tonnes, up 9 percent from last year, mainly because of greater durum output.
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Durum wheat production was revised down slightly, to 1.84 million tonnes from 1.86 million in July, putting it down more than 13 percent compared with 2017.
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The U.S. Department of Agriculture (USDA) on Friday lowered its estimate of U.S. spring wheat output, excluding durum, to 534 million bushels from 571 million previously.
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That figure includes a steep decline in output of durum, the wheat used to make pasta, but a large harvest of spring wheat, Canada's biggest crop.
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For spring wheat other than durum, USDA pegged production at 402 million bushels, down 21 million bushels from July, but above the average of market forecasts.
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Scouts sampled a total of 148 fields on Wednesday between Bismarck and Devils Lake, North Dakota, including 13 fields of durum wheat, which is used for pasta.
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The durum wheat yield was initially expected to edge down 0.8 percent to 3.51 t/ha, although this would be 1.5 percent above the five-year average.
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Latest estimates from the USDA put U.S. production of spring wheat other than durum, which is used for pasta, at 423 million bushels, the smallest since 2002.
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That figure includes a sharp decline in durum production, the wheat used to make pasta, which is expected to drop 13% from 2018 to 5.0 million tonnes.
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After she showed us how durum wheat is turned into semolina and then pasta, I asked the guide, Maria Teresa, what she thought FICO was all about.
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One might assume, on opening a box of pasta marked "22007 percent durum wheat, made in Italy," that all the grain used had been grown in Italy.
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This years harvest includes 3.5 million tonnes of soft wheat, 20193 million tonnes of durum wheat and 1.25 million tonnes of barley, the ministry said in its forecast.
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This year's harvest includes 3.5 million tonnes of soft wheat, 20193 million tonnes of durum wheat and 1.25 million tonnes of barley, the ministry said in its forecast.
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According to Statistics Canada, the Canadian government's statistics agency, total Canadian wheat sales to Saudi Arabia excluding durum were 66,000 tonnes in 2017 and 68,250 tonnes in 2016.
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Just last year, Italy slapped a made-in-Italy labeling on imported durum wheat, which led to exports from Canada for Italian pasta all but collapsing, he said.
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Canadian exporters and farmers fear the move would depress prices in Canada, the biggest global durum exporter, as it would require Italian pasta makers to segregate supplies by country.
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Although Italian farmers grow an enormous amount of durum wheat — four million tons annually — they cannot meet the domestic pasta industry's demand, which requires five million tons or more.
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However, the agency has established standards of identity for various types of cereal flours and related products… including a standard of identity for 'whole wheat flour' and 'whole durum flour.
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Last year, Morocco imported 2.6 million tonnes of soft wheat, 0.9 million tonnes of durum wheat and 0.41 million tonnes of barley, statistics from the state-run grains authority ONICLE showed.
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North Dakota made up most of the country's durum wheat area gains, with 370,000 extra acres on the year following the state's winter wheat acreage plunge of more than 75 percent.
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A new tender document seen by Reuters showed Syria's Hoboob was again seeking to barter 1.23,000 tonnes of local durum wheat for soft bread making wheat, this time with an Oct.
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BOURKIKA, Algeria (Reuters) - Algerian farmer Hassen Miri trudges through mud to inspect his durum wheat field, helping the oil producing nation in its efforts to boost agricultural output and reduce food imports.
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Further, MARS reported that the majority of French wheat, the soft variety, is about two weeks ahead of the past two years developmentally, while durum wheat is almost a month further advanced.
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Forecast durum wheat exports, including shipments within the EU, were increased by 100,000 tonnes to 1.1 million, with quality problems facing Canada's crop expected to shift demand towards other suppliers, FranceAgriMer said.
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Italians dine on durum wheat pastas; Northern Indians eat naan and roti made from wholewheat atta flour; while uruchimai—a short, translucent cultivar of Japonica rice—forms the basis of most Japanese dishes.
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ROME/MADRID (Reuters) - Italian durum wheat and dairy farmer Attilio Tocchi saw warning signs during the winter of the dramatic drought to come at his holding a mile away from the Tuscan coast.
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GENEVA, Nov 13 (Reuters) - Euronext plans to launch futures contracts for durum wheat and animal-feed barley next year, extending its coverage of agricultural markets, the European exchange's head of commodities said on Wednesday.
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The decline in the category was due to a forecast 6 percent drop in spring wheat sowings, to 16 million acres, while durum plantings are expected to rise 5 percent to 6.1 million acres.
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Take Miznon, where the Israeli chef presents his boeuf bourguignon in a pita; or the small Kurdish place on Rue du Faubourg Saint-Denis called Urfa Durum, where the flatbreads are baked to order.
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Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases emitted from fermentation.
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Excessively wet conditions in the northern U.S. Plains and Canadian Prairies have hurt the quality of spring and durum wheat crops there, potentially tightening supplies of top grades of the grains, handlers and agronomists said.
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The French-based firm now expects EU exports of soft wheat, excluding durum, to reach 30.5 million tonnes in the 2019/20 season to June 30, up from its previous projection of 28.7 million in December.
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His chef and a partner, Michael Bergemann, uses organic spelt, durum and bread flours for the thin-crust pizzas (tomato, cheese and white with additional topping options) and other baked goods, all made on the premises.
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Excessively wet conditions in the northern U.S. Plains and Canadian Prairies have hurt the quality of the region's spring and durum wheat crops, potentially tightening supplies of top grades of the grains, handlers and agronomists said.
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The tour also projected an average yield for durum wheat, which is used to make pasta, at 32.0 bushels per acre, below the tour's five-year average of 40.0 bpa and the 2018 projection of 39.3 bpa.
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The influence is clear: from ingredients like hard durum wheat that led to the development of pasta, Italian food's holiest of holies, to methods of preparation, like stuffed meats and vegetables, or the use of nuts in sweets.
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On a recent evening, an amuse-bouche of beef brodo, scented with cinnamon and served in porcelain tureens the size of eggcups, was followed by durum-wheat focaccia so good I could have made a meal of it.
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Gustiamo, an Italian importer, sells a dark twisted pasta made from this type of wheat, still cultivated in Sicily around Castelvetrano; now the company is importing a flour, a blend of tumminia and simeto, a kind of durum wheat.
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WINNIPEG, Manitoba/ROME, May 10 (Reuters) - Italy has formally asked the European Commission to allow it to require country of origin labels on pasta sold there, raising alarm for Canadian durum wheat exporters who fear the move will dampen sales.
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"It's something that causes us significant concern because it will increase the cost of moving durum into Italy," said Cam Dahl, president of industry group Cereals Canada, whose members include grain traders Cargill Ltd, Richardson International and Louis Dreyfus Corp.
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In contrast to brisk wheat loadings, barley shipments fell in January to 20143,600 tonnes, a six-year low, durum wheat shipments reached a four-year low at 42,000 tonnes, while malting barley recorded a three-year low at 41,300 tonnes.
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CHICAGO, Sept 20 (Reuters) - Excessively wet conditions in the northern U.S. Plains and Canadian Prairies have hurt the quality of the region's spring and durum wheat crops, potentially tightening supplies of top grades of the grains, handlers and agronomists said.
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For durum wheat, which is used in pasta, projected 2019-20 stocks were revised down by 30,000 tonnes to just 56,000 tonnes, the lowest in at least eight years, as expected exports were raised again despite a much smaller crop this year.
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Moselhy said the ministry had purchased 3.03 million tonnes of the grain for state-buyer GASC, which feeds its supplies into the subsidy program, and 120,000 tonnes of durum wheat, a harder variety it said would be sold on to macaroni producers.
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RABAT, March 27 (Reuters) - Morocco will extend its suspension of customs duty on soft wheat for a further 45 days to June 15 and will halt the duty on durum, lentils, chickpeas, beans and broad beans starting April 1, the government said on Friday.
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Total grain shipments in January - including barley, malting barley, maize, waxy maize and durum wheat - reached a four-year high for that month at 1.57 million tonnes, compared with 1.70 million the previous month, which was the highest for December in Refinitiv data going back to 2009.
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Consultancy Agritel on Wednesday said it projected EU wheat exports, including durum, to fall to a seven-year low of around 21 million tonnes in 2018/19 as the bloc was set to see all-wheat production drop by some 15 million tonnes from last year.
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WING, N.D. — The Wagner family farmstead in central North Dakota could have been lifted from a Grant Wood painting: bales of hay rest on a gently sloping hill, cattle graze near a bright blue pond, green tendrils of durum and sunflowers peek out of the dirt.
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The following are trade estimates for Statistics Canada's report on March 3.43, 23.4 total crop stocks: Average Lowest Highest Statscan estimate estimate estimate March 23.9,23.402 (mln tonnes) All wheat 13.8 13.2 14.5 18.102 Durum 2.6 2.4 3.93 2.658 Canola 7.3 6.8 8.0 8.328 Oats 1.8 1.6 2.0 1.682 Barley 3.6 3.4 3.9 3.402 Reporting by Rod Nickel in Winnipeg; Editing by Meredith Mazzilli
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Big harvests of lentils and of durum, the wheat used in pasta production, would be welcome news for processor AGT Food and Ingredients Inc, while robust production of canola, used to make vegetable oil, would stock Canada's expanding crushing industry, including Bunge Ltd and Archer Daniels Midland Co. "Wheat supplies are almost overwhelming (globally)," said PI Financial Corp futures adviser Ken Ball.
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Servings: 4Prep time: 30 minutesTotal time: 1 hour 30 minutes Ingredients for the busiate:250 grams 00 flour, plus more for dusting250 grams Durum flour200 grams water43 tablespoon olive oil3 egg yolkspinch of kosher salt for the pasta:1 pound busiate pastakosher salt and freshly ground black pepper, to taste1/210 cup extra-virgin olive oil25 pint sungold tomatoes, halved21 heirloom tomatoes22 pound eggplant, peeled and roughly chopped21/210 cup dry white wine53 garlic clove, minced25 chile, stemmed and minced21 tablespoons fresh mintbronze fennel, to garnishthai basil, to garnishfresh chilies, to garnishsmoked ricotta, for serving Directions 22.
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Excessively wet conditions in the northern U.S. Plains and Canadian Prairies have hurt the quality of the region's spring and durum wheat crops, potentially tightening supplies of top grades of the grains, handlers and agronomists said Grains prices at 0133 GMT Contract Last Change Pct chg Two-day chg MA 30 RSICBOT wheat 488.75 1.50 +0.31% +0.93% 476.73 0.0013CBOT corn 372.50 1.00 +0.27% +241% 21.093 20.000CBOT soy 20.05 20.11 +20.6756% -0.133% 20.13 20.12CBOT rice 214 -$0.11 -0.86% -0.25% $11.89 53WTI crude 55.97 $0.123 +0.11% -0.78% $56.51 41 Currencies Euro/dlr $1.093 $0.000 -0.05% +0.11%USD/AUD 0.6756 -0.001 -0.13% +0.12% Most active contracts Wheat, corn and soy US cents/bushel.
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Austroblechnum durum, synonym Blechnum durum, is a species of fern in the family Blechnaceae. The fern is endemic to New Zealand.
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Durum wheat (Triticum durum) Zoe Țapu (born 29 April 1934, Ploiești — died 11 February 2013, Ploiești) was a Romanian agronomist who created an original variety of durum wheat, adapted to the climate in Central and Eastern Europe and other similar regions of the world. She was described as a pioneer of durum wheat breeding in Romania.
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Durum semolina is a kind of wheat middlings made from durum wheat; it is used to produce pasta, breakfast cereals, puddings, and couscous.
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Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft).
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Pane di Altamura is bread made entirely of durum flour. Bread is a very important part of the Apulian diet. The vast majority of wheat cultivated in Puglia is durum wheat, with minimal production of common wheat. For this reason many types of bread are made entirely or partially with durum wheat.
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Döner kebab as durum A durum (, "roll") or durme is a Turkish wrap that is usually filled with typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads.
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Ethiopian durum Wheat Durum Wheat (Ethiopian land-races) Ethiopia is considered as a center of origin and diversity for many crop species including tetraploids wheat species,). The numbers of diverse tetraploids wheat species grown in Ethiopia are T. ethiopicum Jakubzo, T. dicoccon Schrank, T. durum Desf., Triticum polonicum L., Triticum pyriamidale Perc, Triticum turgidum L., and Triticum compactum Host .
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Durum wheat is subject to four processes: cleaning, tempering, milling and purifying. First, durum wheat is cleaned to remove foreign material and shrunken and broken kernels. Then it is tempered to a moisture content, toughening the seed coat for efficient separation of bran and endosperm. Durum milling is a complex procedure involving repetitive grinding and sieving.
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The name Keratinophyton durum was originally applied to the sexual state of the fungus (teleomorph), but now is used to include all life stages. The correct name for this species is K. durum.
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The primary commodities hauled included wheat, barley, durum, and soybeans.
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Some other types of wheat grown are durum, spelt, and winter wheat.
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Freekeh's nutritional attributes are comparable to other cereal grains, especially durum wheat, from which it is derived, depending on the durum cultivar. Durum is notable for its high content of protein (20% or more of the Daily Value, DV), dietary fiber, B vitamins, and several dietary minerals, especially manganese (143% DV) (table). Before roasting, freekeh is 11% water, 71% carbohydrates, 2.5% fat, and 14% protein.
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This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivum L.).
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The actual average yield of Kamut brand Khorasan wheat is . In drier years, Khorasan wheat can sometimes yield even more than durum wheat. However, in normal or wet years, it yields approximately 1/3 less than the durum wheat.
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Although numerous variations of ingredients for different pasta products are known, in Italy the commercial manufacturing and labeling of pasta for sale as a food product within the country is highly regulated. Italian regulations recognise three categories of commercially manufactured dried pasta as well as manufactured fresh and stabilized pasta: Pasta, or dried pasta with three subcategories – (i.) Durum wheat semolina pasta (pasta di semola di grano duro), (ii.) Low grade durum wheat semolina pasta (pasta di semolato di grano duro) and (iii.) Durum wheat whole meal pasta (pasta di semola integrale di grano duro). Pastas made under this category must be made only with durum wheat semolina or durum wheat whole-meal semolina and water, with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory.
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Durum is rich in gluten but that is not readily available as the endosperm is hard to break to release that gluten. Durum wheat is thus less used in breadmaking. Its protein content is almost as high as that of hard spring or winter wheat and so is its gluten content, necessary for bread to rise. Although 100 percent durum wheat breads do exist (such as pagnotte di Enna or "rimacinato" bread from Sicily, as well as Altamura bread from Apulia and Matera bread from Basilicata) in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor contribution of durum flour to the gluten network.
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Freekeh (sometimes spelled frikeh) or farik ( / ALA-LC: farīkah) (pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines,Anissa Helou, "Freekeh", in Alan Davidson, ed., The Oxford Companion to Food remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.
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Proving the possibility of obtaining high yield cultivars from parents with low productivity (through heterosis),Ceapoiu, N. (red.) Grîul, Ed. Academiei, 1984, p. 241 between 1967 and 1989, Zoe Țapu developed a research program for improving winter durum wheat, in order to obtain cultivars with fall resistance and high yield, using height-reduction genes from summer durum developed at the International Maize and Wheat Improvement Center in Mexico.Săulescu N.N. (2003). The Romanian durum breeding program.
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Australian scientists have succeeded in breeding the salt-tolerance feature of T. monococcum into durum wheat.
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Whereas common bread wheat is hexaploid, Khorasan wheat is tetraploid. To do further breeding with this tetraploid Khorasan wheat, the genetic pool to use is a little bit limited to the tetraploid subspecies of triticum turgidum such as durum (subsp. durum), Polish (subsp. polonicum), Persian (subsp.
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Durum wheat (), also called pasta wheat or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form.
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Enallagma durum, the big bluet, is a species of narrow-winged damselfly in the family Coenagrionidae. It is found in Central America and North America. The IUCN conservation status of Enallagma durum is "LC", least concern, with no immediate threat to the species' survival. The population is stable.
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Paenibacillus durus, previously known as Clostridium durum and Paenibacillus azotofixans, is a bacterial species belonging to the Firmicutes.
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The Israeli variant of couscous involves larger pearls of durum called ptitim in Hebrew. Durum flour and semolina are good for making pasta because they do not create doughs hard to shape, e.g. into sheets. Technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours.
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Khorasan wheat is a tetraploid wheat subspecies, which means that the general biological properties resemble those of durum wheat.
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As the earth is rich in till, it is good for agriculture. Durum wheat and grapes are grown there.
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A. durum has a somewhat restricted range in coastal forests from south of Okuru and the Haast River eastward to the Catlins area of the South Island. A. durum also is found on Stewart Island in the mixed hardwood/podocarp forest floor in association with Austroblechnum leyboldtianum, A. lanceolatum and A. colensoi.
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Semolina not made from hard durum wheat (Triticum (turgidum subsp.) durum) but from the softer common wheat/ bread wheat (Triticum aestivum) in the United States is also known by the name farina. It contains more gluten, is less sandy in its texture and used more often for desserts than for salty foods.
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Onchidium durum is a species of air-breathing sea slug, a shell-less marine pulmonate gastropod mollusk in the family Onchidiidae.
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Whole durum wheat semolina is prepared by a similar comminuting process, but the bran and part of the germ are retained.
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Taralli Pasta and bread is made with unrefined flour, and thus takes on a dark colour. Durum wheat is mixed with traditional meal. Special local dishes include lasagna with vegetables, cavatelli, orecchiette (stacchioddi in Brindisi dialect) and ravioli stuffed with ricotta. In breadmaking, local custom favours the use of durum wheat, bread flour and barley bread.
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Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. 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".
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Almost all durum wheat grown in North America is spring-planted. Winter wheat is grown throughout Europe and North America, and in Siberia.
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The city was known as Augustodurum in the Roman Empire. It means the durum (Celtic word duro- 'door', 'gate', Welsh ', Breton ' 'door', 'gate') dedicated to Augustus, Roman Emperor. The Celtic word duron, Latinised as durum, was probably used to translate the Latin word forum (Compare Fréjus Forum Julii, dedicated to Julius (Caesar)).:fr:Pierre-Yves Lambert, La langue gauloise, éditions errance 1994.
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Because durum wheat contains gluten, it is unsuitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity and wheat allergy.
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During peacetime, Muslims in Lucera were predominantly farmers. They grew durum wheat, barley, legumes, grapes and other fruits. Muslims also kept bees for honey.Taylor, p.
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Durum became a supply area for the rapidly growing Roman city of Cologne (Roman name Colonia Claudia Ara Agrippinensium). Furthermore, a few important Roman roads skirt Durum (including the road from Cologne to Jülich and Tongeren and the road from Cologne to Zülpich and Trier). The Romans remained in the area for about 400 years. The name "villa duria" occurred the first time in the Frankish Annals in the year 747.
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The traditional ratio is one egg to one hundred grams of Durum wheat semolina. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
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Commercially produced dry pasta, or pasta asciutta, is made almost exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. It is also used for Levantine dishes such as tabbouleh, kashk, kibbeh, bitfun and the bulgur for pilafs.
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T. aestivum and T. spelta) are the result of a hybridisation between a domesticated tetraploid wheat, probably T. dicoccum or T. durum, and another goatgrass, Ae. tauschii (also known as Ae. squarrosa).
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Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid (2n = 4x = 28 chromosomes). The domesticated types are Triticum turgidum subsp. dicoccum and Triticum turgidum conv. durum.
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Bulgur Bulgur (from ; also burghul, from ) is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.
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In this study the impact of various growth media on development of some bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum L.) cultivars have been investigated. As a four different nutrient media, Hewitt nutrient solution [1], illuminated and non-illuminated Saharan desert soil solutions and distilled water have been utilized. Shoot length (cm.seedling-1), leaf area (cm2 seedling-1) and photosynthetic pigments [chlorophyll a, chlorophyll b and carotenoids, mg ml-1 g fresh weight (g fw)-1] have been determined.
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Emmer wheat (triticum dicoccum) was initially the most widespread variety of wheat, as it grew well in the warm climate and was resistant to fungal rot. It was high yielding, with large grains and relatively high amounts of gluten, and bread made from emmer wheat flour was thus fairly light in texture. However, emmer required time-consuming pounding or roasting to remove its husk, and during the Iron Age, durum wheat (triticum durum), a descendant of emmer, gradually replaced emmer and became the favored grain for making fine flour. Durum grew well in the rich soil of the larger valleys of the central and northern areas of the country, where rainfall exceeded 225 millimeters per year, was higher yielding than emmer, and its grains released more easily from the chaff.
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Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.
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For example, producing ethanol from corn, pasta from durum wheat, or gourmet cheese from goat's milk. A representative example of an operating NGC is the Fourth Estate (association), a global multi-stakeholder NGC journalism association.
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It has been shown that Saharan soil may have the potential of producing bioavailable iron when illuminated with visible light and also it has some essential macro and micro nutrient elements. In this study the impact of various growth media on development of some bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum L.) cultivars have been investigated. As a four different nutrient media, Hewitt nutrient solution [1], illuminated and non-illuminated Saharan desert soil solutions and distilled water have been utilized. Shoot length (cm.
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Special pastas (paste speciali) – As Pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies. Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat semolina with at least 4 hens’ eggs (chicken) weighing at least 200 grams (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs.
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He claimed further that he could transform one species, Triticum durum (pasta wheat, a spring wheat) into another, Triticum vulgare (bread wheat, an autumn wheat), by 2–4 years of autumn planting. Since T. durum is tetraploid with 28 chromosomes (4 sets of 7), and T. vulgare is hexaploid with 42 chromosomes (6 sets), Western geneticists at that time already knew this was impossible. Lysenkoist vegetative hybridisation. The mechanism would imply an effect of scion on stock when a fruit tree is grafted, either Lamarckian or (to 21st century biologists) horizontal gene transfer.
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Homoeologous chromosomes are those brought together following inter-species hybridization and allopolyploidization, and whose relationship was completely homologous in an ancestral species. For example, durum wheat is the result of the inter-species hybridization of two diploid grass species Triticum urartu and Aegilops speltoides. Both diploid ancestors had two sets of 7 chromosomes, which were similar in terms of size and genes contained on them. Durum wheat contains a hybrid genome with two sets of chromosomes derived from Triticum urartu and two sets of chromosomes derived from Aegilops speltoides.
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In Durum Wheat Breeding: Current Approaches and Future Strategies (editors Conxita Royo and Natale Di Fonzo), The Haworth Press, Inc., New York: 907–920. Săulescu N. N., Ittu G., Ittu Mariana, Mustățea P. Cinci decenii de ameliorare a grâului la FunduleaWoolston J. E. Wheat, barley, and triticale cultivars: A list of publications in which national scientists have noted the cooperation or germplasm they received from CIMMYT, CIMMYT, 1997, p. 78 In order to achieve that, she used dwarf plants from CIMMYT, which survived to a mild winter, back-crossing them with Romanian durum wheat varieties.
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Durum wheat is a tetraploid wheat, having 4 sets of chromosomes for a total of 28, unlike hard red winter and hard red spring wheats, which are hexaploid (6 sets of chromosomes) for a total of 42 chromosomes each. Durum wheat originated through intergeneric hybridization and polyploidization involving two diploid (having 2 sets of chromosomes) grass species: T. urartu (2n=2x=14, AA genome) and a B-genome diploid related to Aegilops speltoides (2n=2x=14, SS genome). and is thus an allotetraploid (having 4 sets of chromosomes, from unlike parents) species.
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Another major component of durum wheat is protein which plays a large role in pasta dough rheology. Gluten proteins, which include monomeric gliadins and polymeric glutenin, make up the major protein component of durum wheat (about 75-80%). As more water is added and shear stress is applied, gluten proteins take on an elastic characteristic and begin to form strands and sheets. The gluten matrix that results during forming of the dough becomes irreversibly associated during drying as the moisture content is lowered to form the dried pasta product.
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Celts inhabited the area now known as Düren before the Roman invasion. The Celts called their small settlement, Durum (meaning castle). After the Celts, Germanic tribes settled this area. They were conquered by the Romans under Julius Caesar.
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Michalowski 1977, p. 88. But see Verkinderen (2006) for an alternative location of Durum This proximity of the king of Larsa to the very doorstep of Uruk further increases the probability that he also controlled the city itself.
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Kathrin Muegge obtained a M.D. degree at the Hannover Medical School. As a postdoctoral researcher, she worked on cytokines and T cell development in the National Cancer Institute (NCI) Laboratory of Molecular Immunoregulation of and Scott K. Durum.
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It could therefore be separated from the husk without roasting or pounding first, thus reducing the work required for threshing, and also leaving most of the grains whole, which was better for longer storage. However, durum is a hard grain and was difficult to grind with the early hand-held grindstones. The flour also had to be sifted repeatedly to obtain fine flour (such as the solet required in the Temple offerings). Thus, durum was primarily used for porridges, or parboiled and dried, or roasted and boiled, and barley flour continued to be used for making bread until another hybrid of emmer, common or “bread” wheat (triticum aestivum) replaced barley as the primary grain after the Greek conquest of the land of Israel; this together with durum wheat, became widespread during the Greco-Roman period, constituting the bulk of the grain crop by the end of the Second Temple period.
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The current logo was introduced in the late 1990s and features the durum wheat. For Misko's most used basic products, the color of packaging is magenta. Other products are named as golden series, extra fine series, whole grain series, etc...
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As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.
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Fileja () are a type pasta typically from the province of Vibo Valentia, Calabria. Made of durum wheat semolina and water, they are prepared by wrapping a sheet of pasta around a thin cane (dinaciulu), creating a hollow tube approximately 20 cm in length.
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The introduction of common wheat, which contained more starch and had a higher level of gluten, spread the use of wheat for bread- making and led to the production of loaves that were more lightly textured than barley and durum wheat breads.
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Verzea M. FIFTY YEARS OF BREEDING IN FIELD CROPS, AT THE NATIONAL AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE FUNDULEA, ROMANIA ROMANIAN AGRICULTURAL RESEARCH Number 24/2007 This new type of wheat set the ground for further progress in durum wheat breeding in many countries.
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An apiary provides honey for the children. Cattle and pig stocks provide meat and dairy produce: milk, sour cream and cottage cheese. Altogether, approx. is under cereals: spelt, durum wheat and other milling wheat, providing all-year- round feeding for the animals.
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Proper purifying results in maximum semolina yield and the least amount of bran powder. To produce bread, durum wheat is ground into flour. The flour is mixed with water to produce dough. The quantities mixed vary, depending on the acidity of the mixture.
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Meanwhile, he was part of an orchestra and various groups with different music-styles, such as Blues, Jazz and Pop. Receiving classes from various music-professors like Félix Morales. He combines his music with intense activity with the facet of durum-professor.
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Other commonly found fast foods include Turkish and Middle East food specialties such as falafel, shish-kebab and spit-roasted meat (most often shawarma) with salad in pita bread, or wrapped in durum wheat based flatbread."Danish-food", Denmark- Getaway.com. Retrieved 8 December 2011.
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The rotation requirements resemble more or less those of durum wheat. Depending on the specific production setting, Khorasan production after maize or other cereals should be avoided. Typical robust rotations would contain some of the following crops: canola, sunflower, pulses, sorghum and pasture legumes.
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Features an on- screen appearance by Linnda Caporeal.Sologuk, Sally. (2005). Diseases Can Bewitch Durum Millers. Milling Journal, Second Quarter 2005, pp. 44-45. available here The theory was first widely publicized in 1976, when graduate student Linnda R. Caporael published an articleCaporael, Linnda R. (1976).
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Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes.
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Asian dumpling Adding egg to T. durum semolina flour can be used to make pastas, or without egg a pasta variant used to make Chinese dumplings. Wheat or semolina flour can be added other ingredients such as fish, meat or milk to create food pastes. Wheat can be further processed to a very fine flour and sifted, alternatively the glutens either can be extracted and readded to other products. While many seed glutens and food gums when combined with food starch, come close to creating the refined products of wheat flour and durum flour, no combination has yet come close to the qualities of these flours at a comparable price.
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In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, (durum) semolina is known as (Hartweizen-)Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In Italy, (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. Semolina can also be used for making a type of gnocchi called "Gnocchi alla Romana" , where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese and bechamel.
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Pasta made from durum wheat Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. To address needs of people affected by gluten-related disorders (such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers), some recipes use rice or maize for making pasta. Grain flours may also be supplemented with cooked potatoes.
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Triticum aethiopicum, commonly known as Ethiopian wheat, is a variety of wheat closely related to Triticum durum.. Ethiopia is considered as a center of origin and diversity for many crop species including tetraploids wheat species. Triticum aethiopiacum is one of the tetraploid wheat grown in Ethiopia.
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Hulled wheats are often stored as spikelets because the toughened glumes give good protection against pests of stored grain. In free- threshing (or naked) forms, such as durum wheat and common wheat, the glumes are fragile and the rachis tough. On threshing, the chaff breaks up, releasing the grains.
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With either meat, finely ground bulgur (durum and other wheat) is required. Other ingredients are mild onions, scallions, parsley, and usually green pepper. Variants of the dish may use tomato sauce, Tabasco sauce, and mint leaves. When served, it may be gathered into balls, or in one piece.
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Campbell, C. K., Johnson, E. M. and Warnock, D. W. (2013) "Miscellaneous Moulds".Identification of Pathogenic Fungi Second Edition. Wiley-Blackwell. Oxford, UK. Aphanoascus fulvescens, Aphanoascus terreus, Aphanoascus canadensis, Aphanoascus reticulisporus, and Keratinophyton durum or Anixiopsis biplanata are the species that are currently accepted under the genus Aphanoascus.
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In all cases, the lasagne are oven-baked (al forno). Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat. In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables in the dough) and served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, and tomatoes),Root, Waverley.
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Researchers from Hacettepe University have reported that Saharan soil may have bio-available iron and also some essential macro and micro nutrient elements suitable for use as fertilizer for growing wheat. It has been shown that Saharan soil may have the potential of producing bioavailable iron when illuminated with visible light and also it has some essential macro and micro nutrient elements. In this study the impact of various growth media on development of some bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum L.) cultivars have been investigated. As a four different nutrient media, Hewitt nutrient solution [1], illuminated and non-illuminated Saharan desert soil solutions and distilled water have been utilized.
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A big part of the daily meal is bread. Bread in Morocco is principally from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread.
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Today, Poiatti produces 100 forms of pasta with Sicilian wheat, from durum wheat semolina to eggs, from products made from bronze to Couscous. Poiatti SPA has two plants both in Sicily: in Mazara del Vallo and in Santa Venerina (where it is produced the "Pasta Etna" line); there are 120 employees.
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Linguine was traditionally served with sauces such as pesto but others such as tomato or fish based sauces are popular as well. Linguine is typically available in both white flour and whole-wheat versions but was originally made with durum wheat. Linguine originated in Italy and is based on more traditional pastas.
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Crăciun, T., and V. IONESCU-SISEȘTI. "PERFORMANCE OF SOME NEW WINTER WHEAT LINES IN IRRIGATED AND NON—IRRIGATED COMPARATIVE TRIALS." Lucrări științifice: Agronomie 17 (1977): 14. Repeated selection for cold resistance of semi-dwarf variants led to the creation of the first semi-dwarf winter durum wheat varieties, Topaz (1977) and Rodur (1984).
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Vanguard (2016 population: ) is a village in the Canadian province of Saskatchewan within the Rural Municipality of Whiska Creek No. 106 and Census Division No. 3. It is on Highway 43 close to Notekeu Creek. Its prime economic driver is agriculture: chick peas; lentils; red, spring, hard and durum wheats are grown here.
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The deodar is the national tree of Pakistan. Among Hindus, as the etymology of deodar suggests, it is worshiped as a divine tree. Deva, the first half of the Sanskrit term, means divine, deity, or deus. Dāru, the second part, is cognate with (related to) the words durum, druid, tree, and true.
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An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes.
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In the vernacular of Taranto they are called , or . In Cisternino orecchiette are made with durum wheat, they are larger and take on a different shape, with deep internal ribs, very similar to an ear. They are defined — that is, "priest's ears". The typical dish of holidays is orecchiette with rabbit ragout.
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Bauchi Airport is an airport serving Bauchi in Nigeria. The former NE/SW runway is now used as a taxiway, and carries taxiway markings. Scheduled airline service has been movedNigerian Tribune to the new Bauchi State Airport north near the village of Durum. The IATA airport code has been transferred to the new airport.
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A hard corn is called a heloma durum, while a soft corn is called a heloma molle. The location of the soft corns tends to differ from that of hard corns. Hard corns occur on dry, flat surfaces of skin. Soft corns (frequently found between adjacent toes) stay moist, keeping the surrounding skin soft.
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Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town, and village. The most common is whole grain coarse ground or white flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan- fried breads.
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There were 44,329 farms in Saskatchewan as of May 15, 2006. Durum wheat crop Of these farms, 15.7% were cropped as wheat and 57.3% were typed as oilseed crops. The Crop Development Centre (CDC), established in 1971, helped establish the pulse industry in Saskatchewan. Oilseeds, pulses and speciality crops continued to increase as farmers diversified their crop production.
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The agreement positioned Canada into a competitive position where agricultural and agri-food producers and exporters are benefited by reduced and eliminated tariffs which ranged up to 25% previously. There are potential opportunities for exports in the areas of durum wheat, malting barley and malt, pulses, canary seed, animal feed preparations, linseed, pork and certain live cattle and beef.
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Retrieved 16 August 2013 Thereafter, the company expanded internationally: in 1909, it opened an office in Duluth, Minnesota and began exporting durum wheat; in 1911, it started trading cotton in Brazil; and in 1913, it set up operations in Melbourne. In 1915, Léopold Louis-Dreyfus died turning over the family company to sons Louis and Charles.
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Jean-Phillipe Lauer, Laurent Taeckholm and E. Aberg, 'Les Plantes Decouvertes dans les Souterrains de l'Enceinte du Roi Zoser a Saqqarah' in Bulletin de l'Institut d'Egypte, Vol. XXXII, 1949-50, pp. 121–157, and see Plate IV for photo of ears of both wheats recovered from beneath the pyramid. Neighbouring countries also cultivated einkorn, durum and common wheat.
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Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.
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Semolina is derived from the Italian word, semolino. 1790–1800; alteration of Italian semolino, equivalent to semol(a) bran (≪ Latin simila flour) + -ino diminutive suffix. Semolina from the latin word simila, meaning 'flour' and the Italian word semola, means bran. It is a milled flour of durum wheat (or other hard wheat) used mainly in pasta.
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The name "Bressuire" comes from two elements, being Berg (hill) and Durum (fortress). These two are linked in the name "Berzoriacum" recorded in 1029, and "Bercorium" from the start of the crusading era in 1095. The name Bressuire thereby defines a fortress on a hill.Bélisaire Ledain, "Histoire de la ville et baronnie de Bressuire", Bressuire, Baudry, 1866; p.
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Mofu is a designation for various ethnic groups and languages they speak in northern Cameroon, near the border with Nigeria. The Mofu groups live in the Mandara Mountains of Cameroon's Far North Province. Some of these groups accept the name "Mofu", for example the Mofu-Duvangar, Mofu-Durum, Mofu- Wazang, Mofu-Meri, and the Mofu-Gudur. Others do not use the appellation "Mofu".
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The stem, black, and cereal rusts are caused by the fungus Puccinia graminis and are a significant disease affecting cereal crops. Crop species that are affected by the disease include bread wheat, durum wheat, barley and triticale. These diseases have affected cereal farming throughout history. The annual recurrence of stem rust of wheat in North Indian plains was discovered by Prof.
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It is understood that the Mafahay, a Mafa tribe, migrated from Roua and Sulede (which is west of Durum (Mofu proper)), towards the northwest. The Bulahay tribe, meanwhile, migrated to the west, alongside the southern borders of the present Mafa territory. Eventually they also migrated northwards where they mixed with the Mafahay, becoming the present Mafa.Mafa - The Mandara Mountains Homepage.
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Steamed savory semolina rava idlis Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes. In much of North Africa, durum semolina is made into the staple couscous.
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The dough is mixed with yeast and lukewarm water, and then fermented for hours. The quality of the bread produced depends on the viscoelastic properties of gluten, the protein content and protein composition. Containing about 12% total protein in defatted flour compared to 11% in common wheat, durum wheat yields 27% extractable, wet gluten compared to 24% in common wheat.
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Maccheroni alla molinara or alla mugnaia (Abruzzese dialect) is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. It is made using only water and durum wheat flour. The name literally translates to "the miller’s wife’s pasta". The pasta is characteristic of the province of Teramo and Pescara in the Abruzzo, Italy.
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Yellow Grass has a primary agrarian economy, with many residents working as farmers, or providing services to farmers. Primary crops grown around Yellow Grass are wheat, durum wheat, barley, lentils, peas, canola, and flax. Some local producers also raise cattle, as well as bison and elk. A tertiary service industry provides general services for town residents and travelers along Highway 39.
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Conchiglie , commonly known as "shells" or "seashells", is a type of pasta. It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
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Hordeum chilense is a species of wild barley native to Chile and Argentina. A diploid, it is used or being explored for use in barley crop improvement due to its resistance to Zymoseptoria tritici septoria leaf blotch, its high seed yellow pigment content (YPC), and its cytoplasmic male sterility. It is a parent, along with durum wheat, of the hybrid crop Tritordeum.
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Hard winter wheats have a higher gluten protein content than other wheats. They are used to make flour for yeast breads, or are blended with soft spring wheats to make the all-purpose flour used in a wide variety of baked products. Pure soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta.
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The practice is somewhat frustrating for the descendants of Americanized Spanish families, who are looking for a patronymic line in the old country.Beware of folk- etymologies. There is a place-name element in some Spanish names, -durum, Celtic "strong" meaning a strong place, or fort. The folk-etymologist wishes to create a superior clan of strong men, which is totally imaginary.
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Hybrid wheat has been a limited commercial success in Europe (particularly France), the United States and South Africa.Basra, Amarjit S. (1999) Heterosis and Hybrid Seed Production in Agronomic Crops. Haworth Press. pp. 81–82. . Synthetic hexaploids made by crossing the wild goatgrass wheat ancestor Aegilops tauschii and various durum wheats are now being deployed, and these increase the genetic diversity of cultivated wheats.
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Wheat harvest on the Palouse, Idaho, United States Sheaved and stooked wheat Traditional wheat sheafing machine Hexaploid wheats evolved in farmers' fields. Either domesticated emmer or durum wheat hybridized with yet another wild diploid grass (Aegilops tauschii) to make the hexaploid wheats, spelt wheat and bread wheat. These have three sets of paired chromosomes, three times as many as in diploid wheat.
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Piras, 361. The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-type pasta, often served with tomato sauce, potatoes, mussels, or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. Regional desserts include zeppola, doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture.
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After the fall of the Roman Empire in the 5th century, the Franks settled in Düren. The Frankish king Pippin der Kleine (Pippin the Short) often visited Düren in the 8th century and held a few important conventions there. Pippin was the father of the famous emperor Charlemagne. The Franks made of Durum a royal palace, from which the name Palatine (Pfalz in German) is derived.
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Wheat vitreousness is an optical property used by many countries to grade or quantify durum wheat. Based on vitreouness, wheat can be classified into three main classes: vitreous, mealy and piebald. Vitreous wheat differs from non-vitreous by kernel appearance (starchy and opaque); vitreous wheat are considered better quality than non-vitreous kernels, because of higher quality semolina protein, nice color and uniform coarser granulation.
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Also a special type of West Indian spaghetti dish is made in the towns of Chaguanas, Couva and some parts of San Fernando. It is made by using durum semolina, scorpion peppers, pasta sauce and a hint of garlic sauce. Everything is sauteed in a sauce pan until all the fluid dries. It is then served with salt dashed on top with some rosemary and parsley.
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The medieval harbor at Piraeus, which was named Zea Marina, was potentially named after the grain. Despite its probable popularity in ancient times, zea was most likely replaced by barley in the classical period. Eventually, durum and wheat became the predominant forms of bread. In Greece, there is an urban legend that zea bread was banned in the 1930s, so that the wheat market would not suffer.
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As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving this sauce with a medium size pasta ("horse teeth") made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese.
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In this controlled environment they could not challenge royal authority and they benefited the crown in taxes and military service. Their numbers eventually reached between 15,000 and 20,000, leading Lucera to be called Lucaera Saracenorum because it represented the last stronghold of Islamic presence in Italy. During peacetime, Muslims in Lucera were predominantly farmers. They grew durum wheat, barley, legumes, grapes and other fruits.
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In the downstream basin, irrigated agriculture, especially vegetables, is much more present and water resources has enabled a diversification of crops even if the agricultural landscape remains little changed: cereals (such as durum wheat, sorghum, oats and barley ), potato, onion, pea, bean, pepper, watermelon, melon, tomato, olive, apple, apricot or peach.Jean-Paul Luc, Comparative study on river basins. Merguellil River. Water accounting, blue and green water, éd.
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The early Ptolemies increased cultivatable land through irrigation and land reclamation. The Ptolemies drained the marshes of the Faiyum to create a new province of cultivatable land. They also introduced crops such as durum wheat and intensified the production of goods such as wool. Wine production increased dramatically during the Ptolemaic period, as the new Greek ruling class greatly preferred wine to the beer traditionally produced in Egypt.
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According to the newsletter of the National Macaroni Manufacturers Association and food writer Jeffrey Steingarten, the durum wheat was introduced by Arabs from Libya, during their rule over Sicily in the late 9th century, thus predating Marco Polo's travels by about four centuries. Steingarten also mentioned that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti company.
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Pokota was born a human, the prince of Taforashia. When he was a teenager, the Durum sickness swept through Taforashia, and the king became very ill. Rezo the Red Priest appeared and sealed the residents of Taforashia in sleeping chambers to isolate them until a cure was found. In this way he sealed Pokota's human body, but he used the magical Hellmaster's Jar to transfer Pokota's spirit into his current form.
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Bread wheat is an allohexaploid (an allopolyploid with six sets of chromosomes: two sets from each of three different species). Of the six sets of chromosomes, two come from Triticum urartu (einkorn wheat) and two from Aegilops speltoides. This spontaneous hybridisation created the tetraploid species Triticum turgidum (durum wheat) 580,000–820,000 years ago. The last two sets of chromosomes came from wild goat-grass Aegilops tauschii 230,000–430,000 years ago.
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Semolina made from wheat is pale yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina). Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.).
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In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or torte. Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat.
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Weakening the colony, infections from this disease are localised within the body fat, with spores only occurring in adult individuals. The mortality of an infected colony tends to be greater in contrast to those that are healthy. These ants are a host to Conidiobolus, Myrmicinosporidium durum, and Beauveria bassiana, each of which are parasitic fungi. Infected individuals have spores all over their bodies and appear darker than usual.
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Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of water, during mixing, intermolecular forces allow the protein to form a more ordered structure in preparation for cooking. Durum wheat is ground into semolina flour which is sorted by optical scanners and cleaned. Pipes allow the flour to move to a mixing machine where it is mixed with warm water by rotating blades.
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Gerhard Rohlfs suggested "dur + end'art" or "strong flame". The name may also connote the meaning of "enduring". The Pseudo-Turpin explains that the name "Durenda is interpreted to mean it gives a hard strike" (Durenda interpretatur durum ictum cum ea dans). It has been argued also that the fact that Pseudo-Turpin needed to gloss the name is evidence it was not a name readily understood in French, hence a foreign name.
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The cultivation practices are quite similar to other wheat species, especially durum. As most of the Khorasan wheat is organically produced, the nutrient supply (especially nitrogen) should be granted by using an appropriate crop rotation, such as previous pasture legumes. The nutritional content of Khorasan wheat is the most important characteristic of this crop and the reason why it is cultivated. Therefore, the nutrition supply is one of the critical aspects of this production.
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Wheat grain (Triticum aestivum L.) is the world's leading agricultural source of energy, protein and fiber; it belongs to a family Graminaea and genus Triticum and can be categorized into three main classes - hard, soft and durum. Wheat quality can best be described in terms of end- user, nutritional quality, milling, and baking and rheology quality. In general wheat needs to be sound, clean, well mature, free from foreign material and damaged.
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It has a toroidal shape with a hole in the center, which facilitated stringing them together for storage and transport. The dough is made with either wheat, durum or barley flour. After a first stage of baking in the oven, the friselle is cut horizontally and then baked in the oven again until they are completely dry. Before consumption the friselle is soaked in water until it is still crisp but not mushy.
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In 2011, Alberta producers seeded an estimated total of to spring wheat, durum, barley, oats, mixed grains, triticale, canola and dry peas. Of the total seeded area, 94 per cent was harvested as grains and oilseeds and six per cent as greenfeed and silage. Agriculture has a significant position in the province's economy. Over three million cattle are residents of the province at one time or another, and Albertan beef has a healthy worldwide market.
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The Bernhard Warkentin Homestead, also known as Little River Stock Farm or Warkentin Farm, is a historic farm complex on East North Street in Halstead, Kansas. It was listed on the National Register of Historic Places in 1974. It was further declared to be a National Historic Landmark in 1990, nationally significant for its association with Bernhard Warkentin, a pivotal figure in the development and wide cultivation of durum wheat in the country.
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One of the major improvements in agriculture that Warkentin and the Mennonites brought with them were knowledge of Russian hard wheat varieties, which they brought over in the early years of the colonization. In 1896, Warkentin began working with Mark Carleton of the United States Department of Agriculture to improve American knowledge of Russian wheat varieties, which eventually resulted in the hybridization experiments that produced durum wheat, one of the nation's leading wheat crops.
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Though wheat was preferred, in some parts of Greece barley was the staple grain; where wheat was grown it was durum rather than bread wheat. Alongside these, farmers cultivated pulses, vines, olives, fruit, and vegetables. Olives and grapes, which could be turned into oil and wine respectively, served as cash crops; farmers who cultivated land near population centres could also sell soft fruits and leafy vegetables at market. Livestock were of secondary importance.
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Keratinophyton durum was first described by Zukal in 1890 as Gymnoascus durus, and subsequently has been the subject of taxonomic confusion. Nearly 100 years after Zukal's description, Currah transferred the fungus from genus Gymnoascus to Keratinophyton (1985) and eventually to genus Aphanoascus (1986) due to similarity in their ascospores. At the same time, Guého and Vroey treated the fungus under the name, Anixiopsis biplanata (1986). The genera Aphanoascus and Anixiopsis have ascospores of similar appearance.
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Typically, it has been isolated from depth of 3-5cm in soils containing decomposing feather and animal hair. K. durum is known from soils of Gir Forest National Park (India), Sanjay Gandhi National Park, Kaziranga national park, Lonar crater lake as well as Shatt Al-Arab river (Iraq). In terrestrial ecosystems, this fungus is predominantly found areas where there is increased animal and bird densities. In underwater sediments, it prefers alkaline pH conditions.
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Pane di Laterza is a traditional bread of Laterza, a little municipality in the province of Taranto, in Apulia, in Southeastern Italy. It is made with durum flour with water, salt and sourdough. It is mainly produced in Laterza, but it can be also found in neighbouring municipalities. It has been recognised by the Italian Ministry of the Agriculture, Food and Forestry Policies as Traditional Food Product (Prodotto Agroalimentare Tradizionale PAT) of Apulia.
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Red Fife was the first strain; it was a wheat which could be seeded in the fall and sprout in the early spring. Red Fife ripened nearly two weeks sooner and was a harder wheat than other spring wheats. Dr. C. Saunders, experimented further with Red Fife, and developed Mini Wheats, which was resistant to rust and came to maturity within 100 days. Some other types of wheat grown are durum, spelt, and winter wheat.
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Wheat is a natural hybrid derived from interspecies breeding. It is theorized that wheat's ancestors (Triticum monococcum, Aegilops speltoides, and Aegilops tauschii, all diploid grasses) hybridized naturally over millennia somewhere in West Asia, to create natural polyploid hybrids, the best known of which are common wheat and durum wheat. Wheat (Triticum spp.) is an important domesticated grass used worldwide for food. Its evolution has been influenced by human intervention since the dawn of agriculture.
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Durum wheat is tetraploid, derived from wild emmer wheat, which is a hybrid of two diploid wild grasses, Triticum urartu and a wild goatgrass such as Aegilops searsii or Ae. speltoides. A few animal species are the result of hybridization. The Lonicera fly is a natural hybrid. The American red wolf appears to be a hybrid of the gray wolf and the coyote, although its taxonomic status has been a subject of controversy.
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The recipe uses flour, durum wheat semolina, dry yeast, melted butter, salt, sugar and a bit of water. These are mixed well together into a smooth dough mixture. The dough is cut into several balls, which are then rolled out on an oiled surface and folded into square pancakes. The goal being to spread the dough into the thinnest square or circle and then fold the sides back into a square, creating the signature layers of dough.
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Botanist Aaron Aaronsohn, while trekking around Rosh Pina during his 1906 field trip, discovered wild-growing emmer (Triticum dicoccoides), whom he considered to be the "mother of wheat", an important find for agronomists and historians of human civilization. Geneticists have proven that wild emmer is indeed the ancestor of most domesticated wheat strands cultivated on a large scale today with the exception of durum wheat; einkorn, a different ancient species, is currently just a relict crop.
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For example, gold and silver were gained through the campaigns in Apulia in 1133 and Greece in 1147. Sicily's geographic situation at the centre of Mediterranean made it a brilliant location for trade with Europe, North Africa and the Middle East. Its primary export was durum wheat; others included foods like cheese and vine fruits. Unlike other states, Sicily also had a strong political and military standing so its merchants were supported and to some extent protected.
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The Battle of Erzincan took place during the Caucasus Campaign of the First World War. In 1916 Erzincan was the headquarters for the Turkish Third Army commanded by Kerim Pasha. The Russian General Nikolai Yudenich led the Russian Caucasus Army who captured Mama Hatun on 12 July 1916. They then gained the heights of Naglika and took a Turkish position on the banks of the Durum Durasi river, with their cavalry breaking through the Boz-Tapa-Meretkli line.
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Traditional lands of Gamilaraay-Yuwaalaraay, and Yuwaalayaay speakers around southeastern Queensland and northeastern New South Wales. The Gamilaraay, also rendered Kamilaroi, Kamillaroi and other variations, are an Aboriginal Australian people whose lands extend from New South Wales to southern Queensland. They form one of the four largest Indigenous nations in Australia. The Kamilaroi Highway, Sydney Ferries Limited's vehicular ferry "Kamilaroi" (1901–1933), and a cultivar of Durum wheat have all been named after the Kamilaroi people.
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The most highly regarded breads are Pane di Altamura, Pane di Laterza and Pane di Monte Sant'Angelo. Pane di Altamura was granted Protected Designation of Origin (PDO) status in the European Union (EU) and is made entirely with durum wheat flour, just like Pane di Laterza. Pane di Monte Sant'Angelo stands out because it is traditionally made with only common wheat flour. Frisella is a bread with a long shelf life, making it a suitable alternative to fresh bread.
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The dough consists of durum wheat semolina and eggs (No salt). It is then worked and, after a rest of about 30 minutes covered, rolled flat with a rolling pin. The dough is then placed on the chitarra and pushed through with the rolling pin, so that the strings of the guitar cut it into strips. Pasta makers from Abruzzo bring down the cut dough by passing their fingers on it, as they would "play a guitar".
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At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. There is a legend of Marco Polo importing pasta from China"Who "invented" pasta?". National Pasta Association: "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (Dickie, p. 48).
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Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules.
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Variety of Durum wheat (Triticum aestivum). Due to the climate, the predominant crop is dryland farming (barley, wheat, avena, rye ...). Bread made in the province of Valladolid has a great tradition that goes back to the 9th century (see also: History of bread). In fact, Holy Roman Emperor Charles V, during their retreat in the monastery of Yuste, made him get the bread in Valladolid and during the 16th century the master bakers members were financially supported by the Crown.
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Stripe rust on wheat Yellow rust, or stripe rust, takes its name from the appearance of yellow-colored stripes produced parallel along the venations of each leaf blade. These yellow stripes are actually characteristic of uredinia that produce yellow-colored urediniospores. Primary hosts of yellow rust of wheat are Triticum aestivum (bread wheat), Triticum turgidum (durum wheat), triticale, and a few Hordeum vulgare (barley) cultivars. Other cereal rust fungi have macrocyclic, heteroecious life cycles, involving five spore stages and two phylogenetically unrelated hosts.
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In North India, wheat groats are known as dalia and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations. Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh. Groats are also used in some sausages, such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding).
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The province of Foggia can be divided in three parts: one centered in its capital Foggia called Tavoliere, another sided along the Apennines named Daunian Mountains and the third one representing the spur of the boot-shaped Italian peninsula called Gargano. The Tavoliere is an important agricultural area: grapefruit, olives, durum wheat and tomato are the chief products. It is also called "the granary of Italy" because of its important production of wheat. Daunian Mountains lie along the border with Molise and Campania.
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These grains were capable of being used for soups (speltiods) or tediously ground into simple flours and baked goods. During the second phase an Emmer wheat was produced that was an alloquadraploid species and this contained more gluten, making baking more efficient. This also spread during the neolithization but in places such cultivars were a minority. One variant of emmer wheat is called durum wheat and is the source of semolina flour, used in making pastas and other food pastes.
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Pure durum wheat breads are often dense, containing little air bubbles, with relatively little elastic structure (continuum). The uncooked dough splits easily and is easier to shape, as for instance to make pies or pastas. The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo. The North Africans called the product itrīya, from which Italian sources derived the term tria (or aletría in the case of Spanish sources) during the 15th century.
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Couscous (Berber : ⵙⴽⵙⵓ seksu, ') is a Maghrebi dish of small (about in diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Pearl or Israeli couscous, properly known as ptitim, is a type of pasta. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.
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As Khorasan wheat is an ancient cereal species, the climatic requirements still correspond very well with its region of origin—i.e., the fertile crescent in the Middle East. A temperate continental climate with cold nights in the early spring (see vernalisation), low to moderate precipitation rates (500–1,000 mm per year), and a sunny warm summer for optimal ripening are therefore the typical preferred climatic conditions of Khorasan wheat. These conditions are very similar to those of durum wheat, which originates in the same region.
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But, because breeding efforts for Khorasan wheat have been very sparse (see chapter below), the adaptation to other climatic conditions is still limited. In general Khorasan wheat seems to be less susceptible to environmental stress than common wheat, a characteristic it shares with most of the ancient grains. Khorasan wheat is especially known for its drought tolerance, which is even better than that of durum wheat. Too much precipitation, especially in the end of the season, usually leads to dramatic disease problems (see chapter below).
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Desem (pronounced DAY-zum) (Dutch for "leaven") is a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water. Desem is essentially a 100% whole grain pain au levain, done in the old French way for those who do not prefer their bread sour. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool temperatures until it reaches sufficient maturity.
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However, crosses between durum wheat and Thinopyrum intermedium have resulted in hybrids that do exhibit perenniality in addition to other desired characteristics (increased vigor, hardiness in colder weather, good yield). There are two general strategies for creating an alternate grain crop. One strategy is to domesticate Thinopyrum intermedium through mass breeding and selection to create a strain that mimics wheat's seed size and yield but retains Thinopyum Intermedium's natural resistances, hardiness, and perenniality. In other words, this strategy gives Thinopyrum intermedium more wheat-like characteristics.
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Other additions to the basic flour-liquid mixture may include vegetable purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum wheat endosperm during milling. They are added back to the semolina flour once it is ground, creating enriched flour.
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Homemade macaroni and cheese, with dried herbs and ground pepper Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford Dictionary, Macaroni Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes, but like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.
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Severely sprouted grain kernels can contain several thousand times the amount of enzyme of sound un-sprouted kernels. Because of this, very low levels of severely sprouted kernels mixed into sound wheat can cause the entire lot to exhibit significant amylase activity. Since its introduction in the early 1960s, the FN test has become a world standard in the grain and flour milling industries for measuring alpha- amylase activity in wheat, durum wheat, triticale, rye and barley, as well as milled products made from these grains.
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In 1965, the store was sold in turn to a consortium of General Shopping SA, CA-SBC, Turicum AG Inter and Durum Hansa AG. This consortium acquired the neighbouring department store, Gerngroß in 1966. Three years later, Gerngroß and Herzmansky merged. The premises were modernized, and in 1971 a parking garage for 690 cars was put into operation (7th, Stiftgasse 3). In 1988 there was a fundamental conversion to an "adventure department store" (six floors with 15,000 square meters of retail space), opening on September 15, 1988.
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He urged the sculptor to prepare a simple design, bearing the denomination, the country's name, and the motto "E pluribus unum". Brenner worked quickly, and on , delivered models for both obverse and reverse similar to the eventual coin, though with a somewhat larger bust of Lincoln, and the motto "In God We Trust" omitted. As a design element on the reverse, Brenner used two ears of durum wheat. The designs were shown to President Roosevelt, who approved them although Roosevelt required "UNITED", which Brenner had spelled "VNITED", to be spelled in the conventional way.
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Common wheat was first domesticated in Western Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. Naked wheats (including Triticum aestivum/durum/turgidum) were found in Roman burial sites ranging from 100BCE to 300CE . Wheat first reached North America with Spanish missions in the 16th century, but North America's role as a major exporter of grain dates from the colonization of the prairies in the 1870s. As grain exports from Russia ceased in the First World War, grain production in Kansas doubled.
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Nasal and oral cavities with the velopharyngeal sphincter highlighted in blue The palate comprises two parts, the hard palate (palatum durum) and the soft palate (palatum molle), which is connected to the uvula. The movements of the soft palate and the uvula are made possible by the velopharyngeal sphincter. During speech or swallowing, the soft palate lifts against the back throat wall to close the nasal cavity. When producing nasal consonants (such as "m", "n", and "ng"), the soft palate remains relaxed, thereby enabling the air to go through the nose.
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The typically Castilian bread receives the name of "Candeal bread", "sobao o bregado" ("sobao or labored"), because since remote times in Castile the wheat variety most used is the durum. It is a thin crust of bread and lightly toast, miga very white and compact with a fine texture and distinctive flavor. This type of bread is suitable to accompany red meats, stews or legumes accompanied by wines from the province. Traditionally it is made by hand, with an amassed slow fermentation and a prolonged, finished cooking in the wood-fired oven.
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Pane carasau (, ; "toasted bread", from the past participle of Sardinian verb "to toast", referring to the crust) is a traditional flatbread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time.
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By the Act No. 5902 dated May 29, 2009 and Establishment of Disaster and Emergency Management Presidency; General Directorate of Turkey Emergency Management under Prime Ministry, General Directorate of Civil Defence under Ministry of Interior, General Directorate of Disaster Affairs under Ministry of Public Works and Settlement were closed. Three core institutions have unified under a single independent authority with the act adopted by the Parliament and entered into force in June, 2009. The new institution was named Afet ve Acil Durum Yönetimi Başkanlığı (Prime Ministry Disaster and Emergency Management Presidency) or AFAD.
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27: 1-3 Other reflexes may also be present in other Indo-European traditions. In Slavic folklore, the goddess of the dawn Zorya Utrennyaya open the palace's gates for her father Dažbog's (a Slavic Sun god) journey during the day. Her sister Zorya Vechernyaya, the goddess of dusk, closes them at the end of the day. In a passage of the Eddas about Dellingr, a Norse deity of light, a dwarf utters a charm or incantation in front of 'Delling's doors' (fyr Dellings durum), which apparently means "at dawn".
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New types of flour have played a pivotal role in the improvements in Danish bread. Aurion, a Danish organic company, has spearheaded these improvements by obtaining interesting types of grain from many sources, e.g. The Nordic Gene Bank and a few grain types found in an old farmhouse. This strategy has resulted in the marketing of organic flour made from emmer, einkorn, spelt, kamut, ølandshvede, durum and svedjerug. Ølandshvedebrød New bakers – The baker’s traditional monopoly in delivering fresh baked bread has been challenged by petrol station outlets selling good quality bake-off bread.
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Five riddles found in the poem Heiðreks gátur contained in the legendary saga Hervarar saga ok Heiðreks employ the phrase "Delling's doors" (Old Norse Dellings durum) once each. As an example, in one stanza where the phrase is used Gestumblindi (Odin in disguise) poses the following riddle: > :What strange marvel :did I see without, :in front of Delling's door; :its > head turning :to Hel downward, :but its feet ever seek the sun? :This riddle > ponder, :O prince Heidrek! 'Your riddle is good, Gestumblindi,' said the > king; 'I have guessed it.
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Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.
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The United States Department of Agriculture defines eight official classes of wheat: durum wheat, hard red spring wheat, hard red winter wheat, soft red winter wheat, hard white wheat, soft white wheat, unclassed wheat, and mixed wheat.Subpart M -- United States Standards for Wheat. Winter wheat accounts for 70 to 80 percent of total production in the US, with the largest amounts produced in Kansas (10.8 million tons) and North Dakota (9.8 million tons). The US hard red spring wheat crop is exported to over 70 countries each year to the extent of 55%.
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The high fertility of the land led the Norman kings to bring settlers from neighbouring regions or to resettle farmers to areas where cultivation of land was needed. This led to an increase in agricultural production. The main sources of wealth for the Kingdom of Sicily in that period were its maritime cities, most important of which were the ancient port cities of Naples and its nearby counterpart Amalfi, from which local products were exported. The main export was durum wheat, with other exports including nuts, timber, oil, bacon, cheese, furs, hides, hemp and cloth.
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Painted cave museum on grancanaria.com. The archaeologists think that, due to their regular distribution (usually in series of twelve), they could be a sort of calendar. It is also the only location on Gran Canaria that brought the proof of the existence of common wheat on the island (triticum aestivum or triticum durum, as it is difficult to tell the difference from the seed grain).The cueva de Don Gaspar ("Don Gaspar's cave" in Icod, Tenerife) has revealed grains of triticum compactum ("compact wheat"), barley (Hordeum vulgare L. polystichum) and broad bean (Vicia faba).
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The use of accidentals in medieval and renaissance music differs significantly from modern practice. Medieval notation used two accidental signs, the "b molle" (x20px) and the "b durum" (x20px). While the former was identical in form to the modern flat sign (), the latter could be written in forms that resemble either the modern sharp () or the modern natural (), but these functions were not distinguished from each other as they are today. The b molle served to pick out the lower of two alternative semitone steps for a given note (e.g.
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Both autopolyploid and allopolyploid plants can often reproduce normally, but may be unable to cross-breed successfully with the parent population because there is a mismatch in chromosome numbers. These plants that are reproductively isolated from the parent species but live within the same geographical area, may be sufficiently successful to form a new species. Some otherwise sterile plant polyploids can still reproduce vegetatively or by seed apomixis, forming clonal populations of identical individuals. Durum wheat is a fertile tetraploid allopolyploid, while bread wheat is a fertile hexaploid.
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Savoy was historically part of the Holy Roman Empire and were exposed to potato tubers earlier than the French. The French first heard of tartiflette when it began to appear on the menus of restaurants in the ski stations, conveying an image of authenticity and mountain terroir. A common related preparation found throughout the region is the Croziflette. The format of this adheres to that of the original dish in everything but the use of potatoes, in place of which are found minuscule squares of locally produced pasta, crozets de Savoie (usually made from buckwheat but sometimes durum).
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Coeliac disease is caused by a reaction to gliadins and glutenins (gluten proteins) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye) and the tribe Aveneae (oats). Wheat subspecies (such as spelt, durum and Kamut) and wheat hybrids (such as triticale) also induce symptoms of coeliac disease. A small number of people with coeliac react to oats. Oats toxicity in coeliac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and the immunoreactivities of toxic prolamins, which are different among oat varieties.
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Brown couscous with vegetables in Tunisia Couscous is traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous.
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In New Guinea, ancient Papuan peoples began practicing agriculture around 7000 BC, domesticating sugarcane and taro. In the Indus Valley from the eighth millennium BC onwards at Mehrgarh, 2-row and 6-row barley were cultivated, along with einkorn, emmer, and durum wheats, and dates. In the earliest levels of Merhgarh, wild game such as gazelle, swamp deer, blackbuck, chital, wild ass, wild goat, wild sheep, boar, and nilgai were all hunted for food. These are successively replaced by domesticated sheep, goats, and humped zebu cattle by the fifth millennium BC, indicating the gradual transition from hunting and gathering to agriculture.
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Upma made from sooji The most popular version with wide variations of upma are made with whole or refined ground semolina made out of durum wheat. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma (known as kharabath in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants.
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It was here also that the industrial production of pasta started, with the techniques to dry and preserve it. The main ingredient is durum wheat, harder to manipulate than soft wheat, so the industrial production had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked "al dente", while soft pasta is not tolerated. The most popular variety of pasta, besides the classic spaghetti and linguine, are the paccheri and the ziti, long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù.
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Other activities they were accepted in were commerce, medicine, in which Arabs were preeminent, and various crafts. As farmers they grew durum wheat, barley, legumes, grapes and other fruits. They also kept bees for honey.Taylor, p.99. Lucera was, from 1234, the centre for one of the main authorized trade fairs in the Kingdom of Sicily, one of the seven authorized in the regno which took place from June 24 to July 1 each year; the local Muslim merchants were authorized to take part in all of the other fairs in the Kingdom aside from Sicily.
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Farmers in the area produce crops such as barley, canola, flax, oats, peas, sunflowers, durum and Hard Red Spring Wheat. There have been substantial oil wells in the area and thus oil-related businesses, including drilling, service and distribution businesses. Some of the businesses in the town include an implement dealership, SunPrairie Grain (a division of CHS Incorporated), Savage Industries, and government-related buildings and businesses. The town's main street includes a gas station, a service station, a handful of crop and property insurance agencies, Dacotah Bank, The Newly Remodeled Historic Bowbells Hotel and North Dakota Wine Kitchen.
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Mark Alfred Carleton (Ohio, United States 7 March 1866 – Paita, Peru 25 April 1925) was an American botanist and plant pathologist, most notable for his introduction of hard red wheats and durum wheats from Russia into the American wheatbelt.Isern, Thomas (2000) “Wheat Explorer the World Over: Mark Carleton of Kansas” Kansas History 23(Spring–Summer): pp. 12-25, Carleton was born near Jerusalem, Monroe County, Ohio, but the family moved to Cloud County, Kansas in 1876 where he worked on his father's farm. He attended Kansas State Agricultural College (now Kansas State University), graduating in 1887 with his bachelor's.
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Nearly 50% of the wheat produced in the US is exported, although the share of the world market has declined due to competition from the EU, Argentina, Australia, Canada, and also recently from Ukraine and Russia. The exported wheat varieties are white wheat (about 66%), Hard Red Spring (about 50%), Soft Red Winter, and durum wheat. However, the producers continue to increase exports as in the domestic market wheat products have not been competitive in recent years. One of the widely criticized export policies of the US was the PL 480 (Public Law 480), instituted in 1954, which lasted till 1969.
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The Campidano plain, the largest lowland Sardinian produces oats, barley and durum, of which is one of the most important Italian producers. Among the vegetables, as well as artichokes, has a certain weight the production of oranges, and, before the reform of the sugar sector from the European Union, the cultivation of sugar beet. Peeled trunks of cork oaks in Tempio Pausania In the forests there is the cork oak, which grows naturally; Sardinia produces about 80% of Italian cork. The cork district, in the northern part of the Gallura region, around Calangianus and Tempio Pausania, is composed of 130 companies.
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San Fabiano is a 13th-century castle and wine producing farm estate in Monteroni d'Arbia, Siena, Italy, built by king Charles of Anjou. A church on the estate dates to 867 AD and is dedicated to Pope Fabian, one of the first Christian martyrs killed in the Coliseum. It is adjacent to two rivers, the Arbia River and the Biena River, and surrounded by of vineyards, oak forests, durum wheat fields and corn fields. The estate's vineyard produces Bianco d’Arbia wine, a D.O.C. wine made with Trebbiano grapes, and a red wine made from Sangiovese grapes.
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Respiratory allergies are an occupational disease that develop in food service workers. Previous studies detected 40 allergens from wheat; some cross-reacted with rye proteins and a few cross-reacted with grass pollens. A later study showed that baker's allergy extend over a broad range of cereal grasses (wheat, durum wheat, triticale, cereal rye, barley, rye grass, oats, canary grass, rice, maize, sorghum and Johnson grass) though the greatest similarities were seen between wheat and rye, and that these allergies show cross reactivity between seed proteins and pollen proteins, including a prominent crossreactivity between the common environment rye pollen and wheat gluten..
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Oryzalin will also double the existing chromosome content. Polyploidy occurs in highly differentiated human tissues in the liver, heart muscle, bone marrow and the placenta. It occurs in the somatic cells of some animals, such as goldfish, salmon, and salamanders, but is especially common among ferns and flowering plants (see Hibiscus rosa-sinensis), including both wild and cultivated species. Wheat, for example, after millennia of hybridization and modification by humans, has strains that are diploid (two sets of chromosomes), tetraploid (four sets of chromosomes) with the common name of durum or macaroni wheat, and hexaploid (six sets of chromosomes) with the common name of bread wheat.
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Durum wheat was the wheat most commonly grown in ancient Israel Grain products constituted the majority of the food consumed by the ancient Israelites. The staple food was bread, and it was such a vital part of each meal that the Hebrew word for bread, lehem, also referred to food in general. The supreme importance of bread to the ancient Israelites is also demonstrated by how Biblical Hebrew has at least a dozen words for bread, and bread features in numerous Hebrew proverbs (for example, , ). Bread was eaten at just about every meal and is estimated to have provided from 50 to 70 percent of an ordinary person’s daily calories.
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Indians might have domesticated buffalo (the river type) 5000 years ago. According to some scientists agriculture was widespread in the Indian peninsula, 10000–3000 years ago, well beyond the fertile plains of the north. For example, one study reports 12 sites in the southern Indian states of [Tamil Nadu], [Andhra Pradesh]and [Karnataka] providing clear evidence of agriculture of pulses [Vigna radiata] and [Macrotyloma uniflorum], millet-grasses (Brachiaria ramosa and Setaria verticillata), wheats (Triticum dicoccum, Triticum durum/aestivum), barley (Hordeum vulgare), hyacinth bean (Lablab purpureus), pearl millet (Pennisetum glaucum), finger millet (Eleusine coracana), cotton (Gossypium sp.), linseed (Linum sp.), as well as gathered fruits of Ziziphus and two Cucurbitaceae.
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Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called troccolaturo or troccolo, a grooved rolling pin which cuts the dough into regular strips about 3–5 mm thick (0,11811-0,19685 inches): as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves (they can be either flat or pointy). As for its ingredients, troccoli is basically made with durum wheat flour and water, with the optional addition of a few eggs - that is why it is sometimes associated with tagliolini and egg pasta as a whole.
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Previous fossil species assigned to Drynaria include Drynaria astrostigma, D. dura, and D. tumulosa from the Cenomanian of the Czech Republic; and D. durum, all assigned tentatively to the genus in 1899. The arrangement and type of their sori, however, indicate that they are members of the family Matoniaceae instead. Outside the genus, Protodrynaria takhtajani from the Eocene-Oligocene boundary of Kursk Oblast, Russia shows some affinities to Drynaria but only distantly. The only other reasonably convincing fossil remains of drynarioids aside from D. callispora was a specimen named Polypodium quercifolia recovered in 1985 from the Late Miocene (23.03 to 5.332 million years ago) of Palembang, Indonesia.
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Crops Yields in Rural Municipality of Willow Bunch No. 42 Agriculture has been and continues as Willow Bunch's largest industry, with spring wheat, durum, oats, barley, and flax seeing the most consistent production over the last 30 years, since 1982. Among these top five crops, the most productive year over the past 70 was in 1993 when 71.5 bushels per acre of oats were produced. These numbers are gathered from the rural municipality of Willow Bunch, RM 42, an area spanning 1,047.8 square kilometres. As of the 2011 Canadian census, there were 102 farms in the Willow Bunch area, operated by a total of 125 farmers.
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Manual process by scraping from a board A "hopper" type spätzle maker (Spätzlehobel) A "potato ricer" type spätzle maker (Spätzlepresse) Preparation of Käsespätzle using a Spätzlepresse Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle. Often, water is added to produce a thinner dough.Basic-Recipes.com - Spätzle The flour traditionally used for spätzle is a coarse type known as Dunstmehl, similar to US "first clear" or Czech hrubá type, known in the UK as semolina flour or pasta flour from durum wheat with a high yellow semolina content.
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"Fair Lawn-based A. Zerega's Sons Inc., a 166-year-old company that makes 100 million pounds of pasta a year, says it has yet to raise prices in response to an increase in the price of semolina flour, milled from durum wheat and used make pasta, from about 25 cents to 50 cents a pound.... Zerega first felt a dramatic price rise about a month ago, after the May-to-August North American growing season, said Mark Vermylen, vice president of the company that describes itself as the fifth-largest pasta maker in the U.S."Company: Since 1848, America's Leading Custom Pasta Maker, Zerega's Sons Inc.
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Upon his ascension to the throne in 1857, Malam Muhammadu Dankaka founded Masherengi as a unified settlement but was forced to abandon it following a night raid by Sarkin Ningi Dan Maje in 1867 which destroyed the town. To pacify Malam Yakubu following several agitations, Lafia, which was earlier a vassal of Zazzau was ceded to Bauchi by the Sokoto Caliphate as its vassal in return for Lere in 1812. This exchange resulted in Zazzau emirate having ten vassal states namely Lere, Keffi, Nasarawa, Doma, Jema'a, Lapai, Kajuru, Kauru, Fatika and Durum. The ten vassal states operated independent hereditary leadership succession within their existing ruling houses.
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In 22 AD, the emperor Tiberius said that the Cura Annonae if neglected would be "the utter ruin of the state".. Downloaded from JSTOR. The most important sources of the grain, mostly durum wheat, were Egypt, North Africa (21st century Libya, Tunisia, Algeria, and Morocco), and Sicily. The logistics of moving the grain by sea from those places to Rome required many hundreds of ships, some very large, and an extensive system for collecting the grain and distributing it inside Rome itself. The archaeological records of the grain trade are sparse, due to the perishability of grain which has made its detection difficult for archaeologists.
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There are many gluten proteins, three genomes with many genes each for alpha, gamma, and omega gliadins. For each motif many genome-loci are present, and there are many motifs, some still not known. Different strains of Triticeae exist for different industrial applications; durum for pasta and food pastes, two types of barley for beer, bread wheats used in different areas with different growing conditions. Replacing these motifs is not a plausible task since a contamination of 0.02% wheat in a gluten-free diet is considered to be pathogenic and would require replacing the motifs in all known regional varieties—potentially thousands of genetic modifications.
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This introduced modifications of the hexachord, so that "false" or "feigned" notes could be sung, partly to avoid dissonance. At first only B could be flattened, moving from the hexachordum durum (the hard hexachord) G–A–B–C–D–E where B is natural, to the hexachordum molle (the soft hexachord) F–G–A–B–C–D where it is flat. The note B is not present in the third hexachord hexachordum naturale (the natural hexachord) C–D–E–F–G–A. Strictly speaking the medieval signs and indicated that the melody is progressing inside a (fictive) hexachord of which the signed note is the mi or the fa respectively.
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The hardy C. fluviatilis requires moist, shaded conditions for optimal growth. A small ground fern, the species is native to New Zealand and southeast Australia, a syntype common throughout the country in damp, shady areas in acidic, moist and boggy soil,BBC - Gardening - Plants - Plant Finder - Blechnum fluviatile 'Klwaklwak' beside streams in forest areas. This fern species occurs throughout much of New Zealand's forests, including much of the forested area of North Island; west, north and south coasts of South Island; and Stewart Island/Rakiura; moreover, it occurs in parts of the coastal forests of southeast Australia. Example understory flora associates in the mixed broadleaf/podocarp forests of Rakiura include Austroblechnum durum.
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Karnal bunt (also known as partial bunt) is a fungal disease of wheat, durum wheat, and triticale. The smut fungus Tilletia indica, a basidiomycete, invades the kernels and obtains nutrients from the endosperm, leaving behind waste products with a disagreeable odor that makes bunted kernels too unpalatable for use in flour or pasta. While Karnal bunt generally does not lead to devastating crop losses, it has the potential to dramatically decrease yield and poses additional economic concerns through quarantines which limit the export of suspected infectious wheat products from certain areas, including the U.S. Several chemical control methods exist for Karnal bunt of wheat, but much work remains to be done in identifying resistant host varieties.
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A number of parasitoids have recently been recorded from this species, from southeast Turkey Habrobracon stabilis and a species of Apanteles, and the eulophid wasps Diglyphus chabrias, Necremnus tidius and Sympiesis euspilapterygis from Lorestan in Iran. In Israel caterpillars collected in a field of durum wheat were reared in the laboratory and the following parasitoids were all raised from them: Eulophidae (Cirrospilus vittatus, Diglyphus chabrias, D. isaea, D. sensilis, D. pusztensis, Necremnus tidius, Neochrysocharis formosus, Pnigalio gyamiensis, P. pectinicornis), Pteromalidae (Norbanus sp.), Braconidae (Habrobracon stabilis, Apanteles sp.); and Ichneumonidae (Campoplex sp.). In all of these species the parasitoids emerged significantly earlier than the moths. Most species of ectoparasitoids hatched ahead of the endoparasitoids.
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When they did this, they invoked a nominal hexachord starting on the note D, and this hexachord was considered fictive because it contained a false or fictitious F (that is, a pitch that did not belong to the recta notes of the gamut). Moreover, since the hexachord built on F naturally contained a B, music based on a scale involving the soft or F hexachord had the pitch B as part of the recta notes of the scale (. For a fuller explanation of these procedures, see ). However, in the 16th century, the signs used to represent these fictive notes (the signs for b mollis [] and b durum []) came to acquire their modern meanings of raising or lowering notes by a half step .
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In Italy by lawDPR 187/2001 and changes introduced by DPR 41/2013 pasta for domestic consumption (except fresh pasta) can be produced exclusively with durum wheat, but in other countries Manitoba flour is also used in the egg pasta industry. Mills often use it to "cut" other flours, thus increasing the total W coefficient of flour. The dough made with Manitoba will be more elastic and stronger, suitable for the processing of particular bread (French baguette, panettone and pandoro), long-leavening pizza, ciaccia or Easter cheese cakes and special pasta. Manitoba flour is also used as a base for the preparation of Seitan, a food that is widely used in vegetarian and vegan diets as a source of protein.
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Tritordeum is a hybrid crop, obtained by crossing durum wheat with the wild barley Hordeum chilense. It has less gliadin (gluten) than wheat, but still performs well in breads, both in terms of dough rising and texture qualities, and in taste-testing, where it substantially outperformed gluten-free breads. It has ten times more lutein, more oleic acid, and more fiber than wheat, giving products made from it a yellower hue and a pleasant flavor profile. Bread made from Tritordeum has a yellow color Under development by the Spanish National Research Council since 1977, it was launched onto the market in April 2013 by the start-up Agrasys company created under the auspices of the University of Barcelona to commercialize the cereal.
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In the US, regulations for commercial pasta products occur both at the federal and state levels. At the Federal level, consistent with Section 341 of the Federal Food, Drug, and Cosmetic Act, the Food and Drug Administration (FDA) has defined standards of identity for what are broadly termed macaroni products. These standards appear in 21 CFR Part 139. Those regulations state the requirements for standardized macaroni products of 15 specific types of dried pastas, including the ingredients and product-specific labeling for conforming products sold in the US, including imports: Macaroni products – defined as the class of food prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of those ingredients with water.
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Gum gluten may be added with a limitation that the total protein content derived from the combination of the flours and added gluten not exceed 13%. Noodle products – the class of food that is prepared by drying units of dough made from semolina, durum flour, farina, flour, alone or in any combination with liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks, alone or in any combination, with or without water. Optional ingredients that may be added in allowed amounts are onions, celery, garlic, and bay leaf; salt; gum gluten; and concentrated glyceryl monostearate. :Enriched noodle products – similar to noodle products with the addition of specific requirements for amounts of thiamin, riboflavin, niacin or niacinamide, folic acid and iron, each within specified ranges.
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Pasta processing machines consisting of a steamer (right) and a dryer (left), used to produce fresh pasta One of the first automated and continuous long goods dry pasta lines consisting of a hydraulic press, hydraulic spreader and long paste preliminary dryer with sweat chamber Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.). Usually 25–30 kg of water is added per 100 kg of semolina. The amounts are measured by computerized dispensers.
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Rava idli (semolina steamed cake), a South Indian dish or breakfast, made with Bombay rava Bombay rava or ravva or rawa or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, khichdis. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava kesari/ kesari bath in South Indian cuisine.Ravva kesari / Sheera There is another type of semolina (rava) known as chamba rava, which is a byproduct obtained while milling for wheat flour, Bombay rava is actually made of maida, and hence it is finer.
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Define tariffs and customs general regulation, safeguards, and equivalences of nomenclatures for several goods. Chile eliminate tariffs immediately on pork and pork products, beef offal, durum wheat, barley, barley malt, sorghum, soybeans and soybean meal, pasta, breakfast cereals, cereal preparations, and sunflower seeds. Access for beef on both sides will be liberalized over 4 years, beginning with a 1,000-metric-ton quota, a 10-percent annual growth factor, and a linear phase-out of the out-of-quota tariff rate. Access for poultry on both sides will be completely liberalized over 10 years Chile’s duty on many dairy products, including skim milk powder, whey, and cheeses, will be eliminated in 4 years; duties on other dairy products will be eliminated in 8 years.
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A hemp field in Côtes-d'Armor, Brittany, France (Europe's largest hemp producer). In 2016, Italy removed the need for authorization to grow certified hemp with levels of THC below 0.2%, in order to stimulate the production of industrial hemp and to offer an alternative to the cultivation of wheat for farmers damaged by low prices, desiccated lands, and competition from large corporations importing grain from abroad. In particular, the potential profit from the cultivation of hemp in Italy is estimated to be more than 2500 € (i.e. about 2900 US$) per hectare, which is more than 10 times the estimated yield for wheat, and with the increasing number of farmers turning to hemp production, the overall production of durum wheat in Italy decreased by more than 4% in 2017.
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Albolafia irrigation water wheel in front of the Roman bridge at Córdoba, Spain. In 2009, the historian Michael Decker stated that widespread cultivation and consumption of four staples, namely durum wheat, Asiatic rice, sorghum and cotton were already commonplace under the Roman Empire and Sassanid Empire, centuries before the Islamic period. He suggested that their actual role in Islamic agriculture had been exaggerated, arguing that the agricultural practices of Muslim cultivators did not fundamentally differ from those of pre-Islamic times, but evolved from the hydraulic know-how and 'basket' of agricultural plants inherited from their Roman and Persian predecessors. In the case of cotton, which the Romans grew mainly in Egypt, the plant remained a minor crop in the classical Islamic period: the major fibre was flax, as in Roman times.
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On his 1906 field trip to Mount Hermon, while trekking around the Upper Galilee in the area of Rashaya in what is now Lebanon,Valkoun, J., "The geographical distribution of wild wheats in their historical setting and current context" in The Linnean "Wheat Taxonomy: the legacy of John Percival", Special Issue 3, 2001. Page 82.] The geographical distribution of wild wheats in their historical setting and current context he discovered Triticum dicoccoides, whom he considered to be the "mother of wheat", an important find for agronomists and historians of human civilization. Geneticists have proven that wild emmer is indeed an ancestor of most domesticated wheat strands cultivated on a large scale today with the exception of durum wheat, while einkorn, a different ancient species, is currently just a relict crop.
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Archaeologists discovered the remains of two prehistoric buildings, providing materials to which can be used for the development and consumption of beer. A site was discovered at Archondiko (in northern Greece) and another at Agrissa (south of Archondiko on the eastern side of Greece). Remains suggest that these sites burnt down in a fire, allowing artifacts found inside to be preserved for a rather long period of time. Within the Archondiko site several cereals were discovered that date back to the “Early Bronze Age, phase IV, dated to 2135–2020 BC”, and are key determinants in the brewing of beer. Soultana Maria Valamoti published the findings in a 2018 article, including: “Triticum monococcum (einkorn), T. dicoccum (emmer), T. spelta (spelt wheat), T. aestivum/durum (free-threshing wheat) and Hordeum sp.
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The U.S. is ranked third in production volume of wheat, with almost 58 million tons produced in the 2012–2013 growing season, behind only China and India (the combined production of all European Union nations is larger than China) The U.S. ranks first in crop export volume; almost 50 percent of total wheat produced is exported. The U.S. Department of Agriculture defines eight official classes of wheat: durum wheat, hard red spring wheat, hard red winter wheat, soft red winter wheat, hard white wheat, soft white wheat, unclassed wheat, and mixed wheat. Winter wheat accounts for 70 to 80 percent of total production in the U.S., with the largest amounts produced in Kansas (10.8 million tons) and North Dakota (9.8 million tons). Of the total wheat produced in the country, 50 percent is exported, valued at US$9 billion.
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Wheat is used in a wide variety of foods. Raw wheat can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used several ways Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.
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From the 8th century to the 13th century in Muslim lands many crops and plants were planted along Muslim trade routes, farming techniques spread. In addition to changes in economy, population distribution, vegetation cover,Andrew M. Watson (1983), Agricultural Innovation in the Early Islamic World, Cambridge University Press, . agricultural production, population levels, urban growth, the distribution of the labor force, and numerous other aspects of life in the Islamic world were affected according to Andrew Watson.Andrew M. Watson (1974), "The Arab Agricultural Revolution and Its Diffusion, 700-1100", The Journal of Economic History 34 (1), p. 8-35. However this is disputed by other scholars, who claim cultivation and consumption of staples such as durum wheat, Asiatic rice, and sorghum, as well as cotton, were already commonplace centuries before,Decker, Michael (2009), "Plants and Progress: Rethinking the Islamic Agricultural Revolution", Journal of World History 20 (2): 187–206, DOI:10.1353/jwh.0.0058.
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Because B was named by the "soft" or rounded letter B, the hexachord with this note in it was called the hexachordum molle (soft hexachord). Similarly, the hexachord with mi and fa expressed by the notes B and C was called the hexachordum durum (hard hexachord), because the B was represented by a squared-off, or "hard" B. Starting in the 14th century, these three hexachords were extended in order to accommodate the increasing use of signed accidentals on other notes.Jehoash Hirshberg, "Hexachord", The New Grove Dictionary of Music and Musicians, second edition, edited by Stanley Sadie and John Tyrrell (London: Macmillan Publishers, 2001). The introduction of these new notes was principally a product of polyphony, which required the placing of a perfect fifth not only above the old note B, but also below its newly created variant, this entailing, as a result of the "original sin" committed by the well-meant innovation B, the introduction of the still newer respective notes F and E, with as consequences of these last C and A, and so on.
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The same year name provides further evidence of Larsa's expansion under Gungunum by way of its reference to An, Enlil and Nanna, which are the titulary deities of Uruk, Nippur, and Ur, respectively. While Gungunum's authority in Ur was well established at this point, the reference to the two other deities indicates that he might have seized power in Uruk and Nippur as well.Fitzgerald 2002, p. 42 In the case of Uruk, which is located only 25 km northwest of Larsa, it is known that the city previously had been held by Isin until the reign of Lipit- Ištar.Frayne 1990, s. 439 Following the death of Lipit-Ištar, however, the political status of Uruk becomes highly uncertain, and there is a clear possibility that Gungunum may have managed to bring the city under his rule. Such a scenario is furthermore supported by the discovery of bricks inscribed with Gungunum's name at a place called Umm al-Wawiya,Charpin 2004, p. 72 which is located in the immediate vicinity of Uruk and may possibly be identified with the ancient town of Durum.
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Saskatchewan accounts for 20% of all Canadian farmers and has the largest farms with an average farm size of 1283 acres (up from in the last census). The province had nearly 40% of the agricultural land in Canada, nearly 13 million acres (53,000 km²) more than second-place Alberta. About 64.9 million acres (263,000 km²) of the province is farmland. Thirty-eight million acres (154,000 km²) were cropped in 2001. Distribution of farmland: # Cropped: 38 million acres (154,000 km²) # Summer fallow: 7.7 million acres (31,000 km²) # Tame (seeded) pasture: 3.5 million acres (14,000 km²) # Natural pasture: 12.7 million acres (51,000 km²) # Other: 3.0 million acres (12,000 km²) Spring wheat still dominated the prairie landscape, though the crop is losing ground to oilseeds and specialty crops. The five major crops in 2001 were: # Spring wheat (10.7 million acres) # Barley (4.7 million acres) # Durum wheat (4.6 million acres) # Canola (4.3 million acres) # Alfalfa/alfalfa mixtures (2.8 million acres) Farm cash receipts Farm cash receipts accumulated to C$6,643,622 in 2006, and C$6,490,850 thousand in 2001. Wheat accounted for 26% of the total and cattle 19% in 2001. In 2006, there were 25.4% less wheat farms which amounted to 6,938, and a 6% increase in cattle farms amounting to 12,249 in 2006.
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The natural sign and the sharp sign derive from variations of a square b that signified the hard hexachord, hexachordum durum, where the note in question is B. The name of the natural sign in French is bécarre from medieval French bé quarre, which in modern French is bé carré ("square b"). In German music notation the letter B or b always designates B while the letter H or h – a deformation of a square b – designates B. In the early Middle Ages, a widespread musical tradition was based on the hexachord system defined by Guido of Arezzo. Guido d'Arezzo, "Epistola de ignotu cantu [ca. 1030]", abridged translation by Oliver Strink in Source Readings in Music History, selected and annotated by Oliver Strunk, 5 vols. (New York: W. W. Norton, 1965): 1:121–25. Latin test in Martin Gerbert, Scriptores ecclesistici de musica sacra potissimum, 3 vols. (St. Blasien, 1784), 2:43–46, 50. See also Clause V. Palisca, "Introduction" to Guido's Micrologus, in Hucbald, Guido, and John on Music: Three Medieval Treatises, translated by Warren Babb, edited, with introductions by Claude V. Palisca, index of chants by Alejandro Enrique Planchart, 49–56, Music Theory Translation Series 3 (New Haven and London: Yale University Press, 1978): esp. 49–50. .
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