Which type of grain is Durum Wheat specifically classified as?

Durum Wheat is classified as Hard Wheat, which is characterized by its high protein content and strong gluten quality. This type of wheat is particularly suitable for making pasta and semolina, which require a firm and elastic dough, making it ideal for these applications. The hardness of the kernel contributes to its durability during processing and its ability to hold up during cooking.

In contrast, Soft Wheat is more commonly used for products like cakes and pastries due to its lower protein content and softer texture. Whole Grains contain all parts of the grain—bran, germ, and endosperm—while Refined Grains have been milled to remove the bran and germ, resulting in a finer texture but reduced nutritional value. Thus, Durum Wheat being classified as Hard Wheat is pivotal in understanding its culinary uses and nutritional benefits in the context of grain categories.