Semolina
Semolina
Semolina (/sɛməˈliːnə/; from Italian semolino) is a coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous. The word semolina can also refer to a sweet dessert made from semolina and milk.
Etymology
The term semolina is derived from the Italian word 'semolino'. This word is a diminutive of 'semola' which means bran. This is derived from the ancient Latin word 'simila' meaning flour, itself a borrowing from Greek 'σεμίδαλις' (semidalis), a word which originally meant 'groats'.
Related Terms
- Durum: A type of hard wheat used in baking and pasta production. Semolina is made from ground durum wheat.
- Pasta: A type of Italian dish that is often made from semolina.
- Couscous: A North African dish made from semolina.
- Wheat middlings: A byproduct of the wheat milling process, from which semolina is derived.
Uses
Semolina is used in a variety of culinary applications. It is a key ingredient in many types of pasta, and is also used to make couscous. In addition to these uses, semolina is also used in baking. It can be used to make a type of bread known as semolina bread, and is also used in some types of dessert, such as semolina pudding.
Health Benefits
Semolina is a rich source of protein, vitamins and minerals. It contains high levels of B vitamins, especially folate and thiamin, which are necessary for proper energy production and nerve function. Semolina is also a good source of iron and magnesium.
See Also
External links
- Medical encyclopedia article on Semolina
- Wikipedia's article - Semolina
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