Durum Wheat and Whole Wheat

Just like many plants, such as apples or lettuce, wheat comes in multiple varieties. Durum wheat is one of many wheat varieties and it is characterized by a very high protein content and high gluten strength, along with a unique yellow color. All this makes durum wheat particularly suited for making products that require density and strength, such as French bread or pasta.

The term whole-wheat refers to the condition of the wheat grain. Whole wheat, whether it is durum wheat, light red spring wheat, or some other variety, means it still contains its outer bran layer and inner germ. Processing can separate out and take away different components of the wheat, leaving you without the ‘whole’ grain, thus stripping many of the health benefits.