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@Bystander @fresh_42
[FWIW] pasta is normally made from tetraploid wheat ( 4n = 4 sets of chromosomes, humans are diploid with 2 sets. )
Semolina and durum are names you will encounter for 4n wheat cultivars.
6n (hexaploid) wheat is so-called bread wheat or sometimes modern wheat. 4n wheat crops are about 5% of the world's wheat. The rest of the wheat crop is modern 6n wheat. There are other oddball wheat species like emmer, sold as 'farro'.
Gliadins and glutenins are the two main components of the gluten protein fraction of the wheat seed. The amount of gluten and particle size of the flour dictate what flour is best applied in a recipe. Pasta is well made with coarse 4n wheat -- lower glutenin than 6n (NOT gluten free) -- for example.
[/FWIW]
Journal of Proteome Research. 12 (11): 4702–16 "One hundred years of grain omics: identifying the glutens that feed the world". Abstract only.
[FWIW] pasta is normally made from tetraploid wheat ( 4n = 4 sets of chromosomes, humans are diploid with 2 sets. )
Semolina and durum are names you will encounter for 4n wheat cultivars.
6n (hexaploid) wheat is so-called bread wheat or sometimes modern wheat. 4n wheat crops are about 5% of the world's wheat. The rest of the wheat crop is modern 6n wheat. There are other oddball wheat species like emmer, sold as 'farro'.
Gliadins and glutenins are the two main components of the gluten protein fraction of the wheat seed. The amount of gluten and particle size of the flour dictate what flour is best applied in a recipe. Pasta is well made with coarse 4n wheat -- lower glutenin than 6n (NOT gluten free) -- for example.
[/FWIW]
Journal of Proteome Research. 12 (11): 4702–16 "One hundred years of grain omics: identifying the glutens that feed the world". Abstract only.
