Lexic.us

Definition of Macaroni wheat

1. Noun. Wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America.

Lexicographical Neighbors of Macaroni Wheat

Literary usage of Macaroni wheat

Below you will find example usage of this term as found in modern and/or classical literature:

1. Food Industries: An Elementary Textbook on the Production and Manufacture of by Hermann Theodore Vulté, Sadie Bird Vanderbilt (1920)
"In the preparation of macaroni a hard, very glutenous wheat is used called macaroni wheat. The early Neapolitan manufacturers won their fame on account of ..."

2. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"The largest quantity of macaroni wheat is grown in east and south Russia. These wheats have given very good results in the semi-arid regions of the United ..."

3. The Book of Wheat: An Economic History and Practical Manual of the Wheat by Peter Tracy Dondlinger (1908)
"Not a little macaroni wheat is grown and used in South Argentina. The wild goose wheat of Canada, rejected as a bread wheat, now finds use as a macaroni ..."

4. Southern Field Crops (exclusive of Forage Plants) by John Frederick Duggar (1911)
"macaroni wheat (Triticum durum) is adapted to a semiarid climate. ... macaroni wheat in that climate makes a large yield of grain, which is suitable either ..."

5. Nutrition and Diet: A Textbook for Secondary Schools by Emma Conley (1913)
"Macaroni, spaghetti, and vermicelli are prepared from a wheat called macaroni wheat, which has a high gluten content. The gluten must be elastic, tenacious, ..."

6. Sessional Papers by Canada Parliament (1905)
"The term "macaroni" wheat is generally employed to designate those ... The different sorts of macaroni wheat are by no mean* identical in quality, ..."

7. Domestic Science by Bertha J. Hoisington Austin (1914)
"macaroni wheat: Macaroni, the manufactured product of macaroni wheat flour, has long been the favorite dish of the Italians, who eat it simply boiled tender ..."

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