Semolina: Difference between revisions
CSV import |
No edit summary |
||
| Line 1: | Line 1: | ||
{{Infobox food | {{Infobox food | ||
| name = Semolina | | name = Semolina | ||
| image = Semolina.jpg | | image = Semolina helva.jpg | ||
| caption = Semolina grains | | caption = Semolina grains | ||
| alternate_name = | | alternate_name = | ||
| Line 68: | Line 68: | ||
* [[Couscous]] | * [[Couscous]] | ||
* [[Gluten]] | * [[Gluten]] | ||
{{Food-stub}} | {{Food-stub}} | ||
Revision as of 14:59, 3 January 2025
| |
| Semolina grains | |
| Alternative names | |
| Type | Flour |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Wheat |
| Ingredients generally used | |
| Variations | |
| Food energy | 360 per 100g kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Semolina is a coarse, purified wheat middling of durum wheat mainly used in making pasta, couscous, and breakfast cereals. It is a staple ingredient in many cultures and cuisines around the world.
Etymology
The term "semolina" is derived from the Italian word "semola," meaning "bran," and the Latin "simila," meaning "flour." It refers to the coarse particles of wheat left after the finer flour has been extracted.
Production
Semolina is produced by milling durum wheat, a hard variety of wheat with a high protein content. The milling process involves cleaning the wheat, conditioning it with water, and then grinding it to separate the endosperm from the bran and germ. The endosperm is then further ground to produce semolina.
Milling Process
1. Cleaning: The wheat is cleaned to remove impurities such as stones, dust, and other foreign materials. 2. Conditioning: The cleaned wheat is moistened with water to toughen the bran and soften the endosperm. 3. Grinding: The conditioned wheat is ground to separate the endosperm from the bran and germ. 4. Purification: The ground wheat is passed through sieves to separate the coarse semolina from the finer flour.
Nutritional Profile
Semolina is rich in carbohydrates, protein, and fiber. It also contains essential vitamins and minerals such as iron, magnesium, and B vitamins.
Macronutrients
- Carbohydrates: Semolina is primarily composed of carbohydrates, providing energy for the body.
- Protein: It contains a significant amount of protein, which is essential for muscle repair and growth.
- Fiber: The fiber content aids in digestion and helps maintain a healthy digestive system.
Micronutrients
- Iron: Important for the formation of hemoglobin and oxygen transport in the blood.
- Magnesium: Plays a role in over 300 enzymatic reactions in the body.
- B Vitamins: Essential for energy metabolism and maintaining healthy skin and nerves.
Culinary Uses
Semolina is a versatile ingredient used in various culinary applications.
Pasta
Semolina is the primary ingredient in traditional Italian pasta. Its high gluten content gives pasta its firm texture and ability to hold shape when cooked.
Couscous
In North African cuisine, semolina is used to make couscous, a staple dish that is steamed and served with meat or vegetable stews.
Desserts
Semolina is also used in desserts such as halva, a sweet confection made with semolina, sugar, and butter.
Health Benefits
Consuming semolina can offer several health benefits due to its nutritional content.
Weight Management
The high protein and fiber content in semolina can help with weight management by promoting satiety and reducing overall calorie intake.
Heart Health
Semolina is low in saturated fat and cholesterol, making it a heart-healthy food choice.
Digestive Health
The fiber in semolina aids in digestion and helps prevent constipation.
Potential Allergies
Individuals with celiac disease or gluten sensitivity should avoid semolina, as it contains gluten.
