Durum wheat (Triticum turgidum L.) is the only tetraploid species of wheat that has been used commercially and consumed as a food product in human diets. It is used in various ways for making several food products such as macaroni, pasta, spaghetti, semolina, couscous, and unleavened bread. Durum wheat is generally used for pasta making due to the sufficient amount of yellow pigment, protein content, and its gluten characteristic. The low molecular weight gluten subunit provides its extensibility. Durum wheat also has a high source of pro-vitamin A, antioxidants, carbohydrates, and non-starch polysaccharides. Due to anthocyanin and its antioxidant properties, it has been recognized as a healthy cereal crop and is recommended in the diet for those suffering from allergies, diabetes, and high blood cholesterol. The Glu-D1 locus is essential for the bread-making quality and in durum wheat it is absent. Efforts have been made by transferring the Glu-D1 locus to improve bread-making quality. Nutritional and end-use qualities are the two key determinants of durum products.

硬粒小麦（Triticum turgidumL.) 是唯一一种已在商业上使用并作为人类饮食中的食品消费的小麦四倍体物种。它以各种方式用于制作多种食品，如通心粉、意大利面、意大利面、粗面粉、蒸粗麦粉和无酵饼。由于充足的黄色素、蛋白质含量及其面筋特性，硬质小麦通常用于制作面食。低分子量面筋亚基提供了它的延展性。硬粒小麦还富含维生素 A 原、抗氧化剂、碳水化合物和非淀粉多糖。由于花青素及其抗氧化特性，它已被公认为一种健康的谷类作物，并被推荐用于患有过敏症、糖尿病和高血胆固醇的人的饮食中。Glu -D1基因座对于面包制作质量至关重要，而在硬粒小麦中则不存在。通过转移Glu-D1基因座已努力提高面包制作质量。营养和最终用途质量是硬粒小麦产品的两个关键决定因素。