Semolina

Healthlineonly shows you brands and products that we stand behind. Our team thoroughly researches and evaluates the recommendations we make on our site. To establish that the product manufacturers addressed safety and efficacy standards, we: • Evaluate ingredients and composition:Do they have the potential to cause harm? • Fact-check all health claims:Do they align with the current body of scientific evidence? • Assess the brand:Does it operate with integrity and adhere to industry best practices? We do the research so you can find trusted products for your health and wellness. Semolina is a coarse flour made from durum wheat, a hard type of wheat. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. This flour is darker and more golden in color than all-purpose flour. It has a mild, earthy aroma. Along with its culinary uses, semolina also benefits weight management, heart health, and your digestive system. This article reviews the nutrition, benefits, uses, and downsides of semolina. Semolina flour can be enriched, meaning that food manufacturers re-add nutrients that were lost during the processing of the durum wheat grain. Enriched semolina contains higher levels of vitamins and minerals than unenriched alternatives ( A 1/3-cup (56-gram) serving of uncooked, enriched semolina provides ( • Calories: 198 calories • Carbs: 40 grams • Protein: 7 grams • Fat: less than 1 gram • Fiber: 7% of the Reference Daily...

Semolina is one of those words that sounds a lot fancier than it actually is, like “taupe” or “hors d'oeuvres.” Trust us, start throwing around the word semolina, and everyone in your circles will think you are a professional baker. But first, what exactly is So, What Is Semolina Flour? Semolina is actually just a type of flour made from durum wheat. You are, of course, familiar with flour, but there are a lot of different types of flour, which is actually just a generic term used to refer to ground up . . . well, ground up anything, really. Your general baking flours are made from what is known as common wheat, which makes up around 80% or more of the entire world’s wheat harvest. Semolina, on the other hand, is made from a species of wheat called “durum” wheat, which also has a few other names, including pasta wheat and macaroni wheat. Durum wheat grows predominantly in the middle east and makes up about 5-8% of the entire world’s cultivated wheat population. You will probably be able to find semolina in your regular grocery store, right next to the all purpose flour. The main difference you may be able to see is that semolina is a good bit coarser than traditional flour, and may be darker and more golden in color (but this will depend on the specific varieties). Semolina can have a more earthy aroma than common What Is Semolina Used for and What Are Common Semolina Recipes? With such a unique name, it may not surprise you that semolina is most commonly used in Italy. Th...

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METRIC BAKER'S % King Arthur Sir Galahad Flour 4kg 40% Durum 6kg 60% Water 7.26kg 72.6% Salt 0.2kg 2% Sesame (toasted) 0.5kg 5% TOTAL YIELD 17.96kg 179.6% NOTE Approximately 16 hours before mixing the final dough, mix together the ingredients for the liquid levain build. Let sit at room temperature, covered. Pre-fermented flour = 20%. MIXING Mix the final dough by adding all the ingredients to the mixer (first remove a portion of the liquid levain to perpetuate the culture). In a spiral mixer, mix on first speed for 3 minutes, then turn the mixer to second and mix to moderate gluten development, about 3 to 4 minutes. DESIRED DOUGH TEMPERATURE 75°F-78°F BULK FERMENTATION 2-2½ hours, with a fold half-way through. SHAPING Divide, shape and cover the loaves for the final proofing. BAKING Bake at 450°F with steam. Loaves weighing 0.75kg should bake for 36-40 minutes. The loaves can also be retarded overnight before baking. In this case, a 2 hour bulk fermentation is ample. LIQUID LEVAIN METRIC BAKER'S % King Arthur Sir Galahad Flour 2kg 100% Water 2.5kg 125% Culture 0.4kg 22% TOTAL YIELD 4.5kg 247% FINAL DOUGH METRIC King Arthur Sir Galahad Flour 2kg Durum 6kg Water 4.76kg Salt 0.2kg Liquid Levain 4.5kg Sesame 0.5kg TOTAL YIELD 17.96kg

• Fiber and Protein: Significantly more than all-purpose • Common Use: Homemade pasta • Grocery Aisle: Baking Varieties Semolina flour can be purchased in coarse, medium, and fine textures. The most common is medium grind, meaning the coarse and fine textures may be more difficult to find in stores. The fine grind is similar in texture to all-purpose flour. Semolina Uses One of the most common uses for semolina flour is making pasta from scratch. It is an ideal flour because of the gluten content, which creates a less sticky dough and is much more elastic than other flours. This helps the pasta hold its shape when cooking, whether that shape is a long spaghetti noodle or an elbow. Semolina is also used to make couscous, which is simply moistened semolina that is mixed until little balls form. In addition, this flour is good for making bread, cakes, and pizza, as well as porridge and pudding. In Morocco, semolina flour (called smida) is the key ingredient in khobz, an oven-baked round flatbread, and it finds its way into rawa or sooji, semolina is cooked into a Where to Buy Semolina Semolina flour is available at most major supermarkets in the baking supplies aisle, often next to the all-purpose flour. It can also be found at specialty Italian food markets and online. Be sure the packaging reads "semolina flour" and is made with durum wheat. Do not buy corn semolina or rice semolina, as they aren't actually semolina at all but called semolina for their coarse texture.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018,