A food technologist is formulating a low carbohydrate pasta so they need to select a grain source that has the highest amount of protein and lowest amount of carbohydrates. They should use ___________.

When formulating a low carbohydrate pasta with a focus on maximizing protein content, hard wheat is an excellent choice due to its high protein content, particularly in the form of gluten. This type of wheat, also known as durum wheat, is primarily used in pasta production because of its unique properties that contribute to a desirable texture, firmness, and cooking quality. The protein content in hard wheat is significantly higher compared to other grains, which is beneficial in maintaining the structure and quality of the pasta while keeping the carbohydrate content relatively low.

In contrast, millet and rice are grains that are generally higher in carbohydrates and lower in protein relative to hard wheat, making them less suitable for a low carbohydrate and high protein formulation. Soft wheat, while also containing gluten, typically has a lower protein content compared to hard wheat and is better suited for pastry and cakes rather than pasta.