On Food and Cooking

rich in carotenoid pigments.

Protein Content and Quality of  Different

Wheat   Varieties

Gluten  quality determines  the suitability of

a    given   wheat   for     particular  dishes.     Both

bread    and     pasta   benefit     from    a   strong,

cohesive     gluten.     Elasticity  improves    the

gas-trapping    ability and lightness   of  bread

doughs,  but     interferes  with    the     rolling     of

pasta   dough   into    thin    sheets.

Wheat

Variety

Protein Content,    %

grain   weight

Gluten

Quality

Bread 10–15 Strong  and elastic

Durum 15 Strong,    not very    elastic

Einkorn 16 Weak,    sticky

Emmer

(farro)

17 Moderately   strong, not very

elastic

Spelt,

16

Moderately  strong, not very