gm semolina
Semolina is a good source of plant-based protein and complex carbohydrates, with moderate levels of B vitamins (particularly thiamine and niacin) and iron. It is naturally low in fat and contains no cholesterol.
About
Semolina is a granular flour produced from the endosperm of durum wheat (Triticum turgidum subsp. durum), a hard wheat variety prized for its high protein and gluten content. It is made by milling durum wheat to a coarse, sandy consistency with particles typically ranging from 0.25 to 0.75 millimeters in diameter. The grain displays a distinctive pale yellow to golden color, attributable to the presence of carotenoid pigments in durum wheat. Semolina differs from regular wheat flour in its larger particle size, higher protein content (12-14%), and superior gluten strength, which makes it particularly suited for pasta production and other applications requiring structural integrity.
Durum wheat semolina has been a staple of Mediterranean and Middle Eastern cuisines for millennia, with production centered historically in Southern Italy, North Africa, and the Levantine regions. The milling process typically involves tempering the grain with moisture, grinding between stones or modern roller mills, and sifting to achieve the desired granulation.
Culinary Uses
Semolina is the traditional and preferred flour for dried pasta production, where its protein content and gluten development ensure a firm, al dente texture and golden color. It is extensively used in Middle Eastern and North African cuisines for couscous, which consists of small pellets of semolina and flour formed by hand or machinery. In Indian cuisine, semolina (sooji or rava) appears in both sweet and savory applications, including halwa, upma, and fried snacks. It also serves as a coating for fried foods, a thickener for puddings and custards, and a dusting flour for bread-making. In Mediterranean baking, semolina contributes to the structure and crumb of certain breads and pastries, particularly in Sicily and Southern Italy.