Semolina is a coarse flour made from the endosperm of durum wheat, used mainly for making pasta and couscous. It is also used in bread making, soups, stews, and as a thickener. Semolina contains protein, potassium, iron, magnesium, phosphorus, sodium, zinc, and fat, but not saturated fat or cholesterol.
Semolina, also known as durum wheat flour, is the endosperm of durum wheat. Coarsely ground, the primary use of semolina is in the production of pasta and couscous. The endosperm is separated from the bran by sieving during the milling process. It is then ground into flour. Semolina contains protein, potassium, iron, magnesium, phosphorus, sodium, zinc, and fat, but not saturated fat or cholesterol.
Durum wheat, also called macaroni, is a variety of durum wheat rich in gluten and with a high protein-carbohydrate ratio. The endosperm is at the center of the grain of wheat. It is tissue that develops about the time a seed is fertilized and surrounds the seed to provide nutrition as it develops.
The separated endosperm, before being ground into flour, is used for the production of couscous in North Africa and bulgar in Turkey, Cyprus and the Levant. The endosperm of the grain is yellow and the flour produced from it is amber in colour. The semolina flour-based dough is very firm and holds its shape once cooked, making it ideal for making pasta.
In North America and Europe, semolina flour is used in the preparation of a sweet pudding served hot. A similar breakfast porridge is common in Sweden, Estonia, Finland, Latvia and Russia. The flour is also used in sweets popular in India, Greece, Cyprus, Turkey, Iran and Pakistan.
Semolina flour is also used in bread making around the world. It is added to soups and stews as a thickener. It is sometimes used as a base for soufflés and can be prepared like polenta. In North America, grits tend to be coarser because they are chipped. In European mills, it is ground and has a finer texture.
The word “semolina” can also refer to many other things. It commonly refers to a hot breakfast cereal made from the endosperm of a variety of wheat that is softer than durum wheat. Sometimes it refers to a grain product that is cooked and made into food for babies and the elderly. It can also refer to any coarsely ground grain, such as rice grits or corn grits.
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