Question

Durum wheat is used for the making of __________

• A. Pasta
• B. Cake
• C. Pastry
• D. Cookies

Hint:

A simple rule for wheat types: \textbf{Hard/Strong Wheat} (like Durum) is for bread and pasta. \textbf{Soft/Weak Wheat} is for cakes, cookies, and pastries.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Different varieties of wheat have distinct characteristics, particularly in terms of their protein (gluten) content and hardness. These properties determine their suitability for various food products.
Step 3: Detailed Explanation:
- Durum wheat ({Triticum durum}) is a very hard type of wheat with a high protein content and strong gluten quality. The coarse flour ground from durum wheat is called semolina. These properties are ideal for making products that need to hold their shape and have a firm texture after cooking, such as Pasta and couscous.
- Cake, Pastry, and Cookies require a soft, tender texture. They are made from soft wheat varieties, which have a lower protein content and weaker gluten. Using durum wheat would result in tough, dense, and undesirable products.
Step 4: Final Answer:
Durum wheat's unique hard and high-protein characteristics make it the primary choice for manufacturing high-quality pasta. Therefore, option (A) is correct.