Durum wheat semolina flour is produced by milling durum wheat. This flour is typical of southern Italian regions, such as Puglia and Sicily, and other areas of the southern and eastern Mediterranean. Durum wheat semolina flour differs from soft wheat flour both in its coarser grain size and its characteristic amber-yellow color, a color that is also transmitted to the products made from it. Durum wheat is rich in protein and gluten (on average higher than that found in soft wheat flour), which, compared to soft wheat, has a greater capacity for water absorption and greater workability. For this reason, the resulting doughs allow for higher yields than other flours. It is also a low-ash semolina, so the pasta does not darken over time. Durum wheat flour is a product designed for all types of homemade pasta; it is also used in leavened products, such as bread, focaccia, or pizza, to which it imparts a beautiful golden color. In addition to its fiber content, it also contains significant amounts of minerals (potassium, iron, and phosphorus), vitamins (thiamine and niacin), and carotenoids (lutein and beta-carotene), substances that prevent cellular aging and appear to protect against some forms of cancer. It's especially important to note that bread made from durum wheat semolina has significant antioxidant properties.