Wheat (Triticum spp.) is one of the most important staple food crops for humans: it provides about 20% of food energy and protein worldwide. It is the most widely grown crop in the world with 225 million ha harvested in 2009. Wheat grain production (682 million t in 2009) ranked third among cereals after maize and rice (FAO, 2011). The average biomass production of wheat is about 14 tons DM/ha (McKendry, 2002). Wheat grain is mainly processed into flour (whole grain or refined) for the production of a large variety of bakery products, pastries, and confectionery. Durum wheat is a wheat species (Triticum durum) dedicated to semolina, couscous and pasta production.