What does durum mean?
Durum is a type of hard, high-protein wheat flour used in baking. It is prized for its nutty flavor and high protein content, making it ideal for artisanal breads and pasta. Durum flour is often used in Italian and Mediterranean cuisine, where it is valued for its ability to produce a chewy, dense texture. In addition to its use in bread and pasta, durum flour can also be used to make pizza crusts, focaccia, and other baked goods. While it can be more expensive than other types of flour, durum is a popular choice among artisanal bakers and home cooks looking to add depth and complexity to their baked goods. With its rich history and versatility in the kitchen, durum flour is a valuable addition to any pantry.
nounA type of hard, high-protein wheat flour used to make pasta, bread, and other baked goods.
- A type of hard, high-protein wheat flour used to make pasta, bread, and other baked goods.
"The artisanal bakery used durum flour to create a crusty loaf."
"The artisanal bakery used durum flour to create a crusty loaf."
"The chef preferred durum flour for its nutty flavor."
The plural form 'durums' is used when referring to multiple types of durum flour or when using the flour in a collective sense.
"The bakery sold a variety of durums, including whole wheat and all-purpose."
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of durum
The word 'durum' comes from the Latin word for 'hard', which refers to the high protein content of the flour. The term was later adopted into Italian as 'duro', and from there it spread to other languages, including French and English.
Usage notes
Durum flour is often used in artisanal baking and is prized for its high protein content and nutty flavor.