n the second episode of the docufilm Tra Grani e Cuori, a key concept emerges for the entire cereal supply chain: there is no single type of wheat, but rather a rich diversity of varieties, each with specific characteristics defined by rheological, nutritional, and functional properties.
In this technical insight, we explore both durum wheat and soft wheat, analyzing their main technological and applicative differences in baked goods and pasta products.
Durum wheat is traditionally used for pasta production, but some varieties have characteristics that make them suitable for baking as well, especially for traditional breads in Southern Italy.
Ideal characteristics:
Protein ≥13%
Gluten Index (GI): 70–90
P/L ratio: 0.6–1.2
Water absorption: ≥60%
Re-milled semolina to improve dough structure
Technological advantages:
Production of compact breads with crispy crust
Higher resistance during baking
Intense yellow color of the crumb
Durum wheat for dry pasta production must meet strict and regulated quality standards.
Ideal characteristics:
Protein: 12.5–13.5%
GI > 90
Particle size: 350–450 µm (coarse semolina)
Yellow index (b*): ≥22
High vitreousness (>80%)
Technological goals:
Excellent cooking resistance
Low starch release
Bright and uniform color
Soft wheat is the most widely used species for baking due to its gluten plasticity, better dough extensibility, and fermentation reactivity.
Key technical parameters:
Flour strength (W): 180–400
P/L ratio: 0.4–1.0 for optimal baking quality
Protein content: 11% (generic use) to 15% (specialty products)
Ideal hydration: 55–65%
Application types:
Weak flours (W < 170): biscuits, breadsticks, shortcrust pastry
Medium flours (W 180–250): standard bread, pizza
Strong flours (W > 300): panettone, brioche, long-fermentation doughs
Low-protein flours are ideal for pastries due to minimal gluten development, which enhances the crumbly and tender structure.
Desired characteristics:
Low protein content (≤10%)
Weak gluten development
Well-sifted 00 or 0 flour
Good workability in cold processes
Ideal products:
Shortcrust pastry
Dry biscuits
Soft cakes
| Parameter | Durum Wheat | Soft Wheat |
|---|---|---|
| Botanical species | Triticum durum | Triticum aestivum |
| Particle size | Medium-coarse (semolina) | Fine (flour type 00–2) |
| Protein content (%) | 12.5–14 | 10–15 |
| Gluten type | Tenacious | More plastic and extensible |
| GI index | High (80–95) | Medium-high (70–90) |
| Ideal application | Pasta, dense breads | Bread, pastries, pizza |
| Product color | Amber yellow | Creamy white |
The precise varietal selection of both soft and durum wheat allows for the production of flours and semolina that meet the specific technological and sensory requirements of the final products.
As told in Tra Grani e Cuori, this selection begins in the fields, is refined in the mill, and comes to life in the oven or the pasta die — where wheat finally takes its definitive shape.
🎥 Watch all episodes of our series and discover more about our world!