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Updated: May 13, 2025
It is the presence of the gluten that accounts for the hardness of the spring-wheat grain and the tough, elastic quality of the dough made from the spring-wheat flour.
Later, when the manufacture of these foods was taken up in the United States, the flour for them had to be imported from Italy; but it has since been discovered that flour made from the variety of wheat called durum, which is grown in the spring-wheat territory of this country, can be used for producing these pastes.
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