Durum wheat

Japanese: マカロニ小麦 - マカロニコムギ（英語表記）durum wheat

A type of wheat with 28 chromosomes, the same as emmer wheat, also known as durum wheat or hard wheat. Ethiopia is the center of its differentiation, and it has been cultivated along the Mediterranean coast since Greek and Roman times, and is now widely grown in North Africa and Central Asia, where it is the second most produced wheat after bread wheat. It is suited to dry, hot climates and is weak to frost. The kernels are rich in protein (gluten) and extremely hard, and are mainly used for macaroni and spaghetti, but are not suitable for bread making.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

エンマコムギなどと同じ28本の染色体を有する二粒系のコムギで，デュラムコムギ，硬粒コムギとも呼ばれる。エチオピアが分化の中心で，ギリシア･ローマ時代から地中海沿岸で栽培され，現在は北アフリカ，中央アジアなどにも栽培が多く，コムギではパンコムギに次ぐ生産量をあげている。乾燥･高温の気候に適し，霜には弱い。粒はタンパク質(グルテン)に富みきわめて硬質で，主としてマカロニ，スパゲッティ用にされ，製パンには適さない。

出典　株式会社平凡社世界大百科事典第２版について　情報

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