Abstract: Durum wheat (Triticum durum) is tetrapolid (28 chromosomes) and contains two basic genomes (AB), whereascommon bread wheat (Triticum spp.) is hexaploid and contains three basic gonomes (ABD). Durum is best adapted to growingin arid regions of the world: Italy and other areas in Southern Europe; Turkey and Syria in the Near East; Morocco and Algeriain Africa; Soviet Union; and Canada and Northern United States in North America. The major uses of durum vary throughoutthe world. In the U.S. and Europe, durum is used primarily for pasta products, while in the Middle East and North Africa durumis used primarily for bread with lesser amounts used for pasta, couscous, and bulgur. Durum is the hardest of all wheat andtypically contains higher average protein content (12%～14%) than wheat of other classes. With a general shortage of proteinin the world, breeders focus on improving the total amount of protein in wheat. Compared with protein from animal sources andsome other grains, wheat protein generally lacks the essential amino acids (eg., lysine) necessary for good nutritional value.However, products that are made with durum are oftentimes fortified to increase nutritional value. The importance of durum inworld markets is reflected in the protein composition, ie., gliadins which contribute to dough extensibility and glutenins whichcontribute to dough elasticity within the gluten protein matrix. Furthermore, the superior cooking quality of pasta products thatare made with durum is linked to the high glutenin-gliadin ratio or high percentage of insoluble proteins. Durum is unique for itsutility in the production of numerous extruded pasta products in addition to specialty products such as couscous and bulgur.However, durum is also gaining worldwide attention for bread products because of its high water binding capacity, which inhibitsthe staling process and leads to longer shelf life.