Researchers tested two methods to improve the quality of durum wheat bread. First, they mixed durum wheat with good or medium quality bread wheat flour, resulting in better bread volume and texture. Adding certain acids and malt flour further enhanced the dough and bread quality. Second, they made durum wheat bread using chickpea sourdough instead of baker's yeast, leading to a loaf with better flavor and longer shelf life. These findings suggest that using a common durum wheat cultivar and blending it with good-quality bread wheat flour can produce high-quality bread. Additionally, using chickpea sourdough can create a unique and flavorful durum wheat bread option.