 | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,506 kJ (360 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||
72.83 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3.9 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
1.05 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.15 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.124 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.43 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
12.68 g | |||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 12.67 g | ||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||
Semolina is a coarseflour traditionally made fromdurum wheat.[3] Its high protein and gluten content make it especially suitable for pasta.[4]
Semolina is distinguished from other refined wheat flours by its coarse texture: theCodex Alimentarius specifies that a durum wheat semolina must have grains large enough that no more than 79% pass through a 315-micron textile sieve.[5]
The word "semolina", attested since 1790–1800, is derived from theItalian wordsemolino, an alteration ofsemola ('coarse grains', fromLatinsimila,'fine flour') with the diminutive suffix-ino. The Latin word is of ultimateSemitic origin, with the original meaning of'to grind intogroats'; cf.Arabicsamīd (سميد,'semolina') andAramaicsəmīḏā (ܣܡܻܝܕܳܐ,'fine flour').[6][7]
Modern milling of wheat intoflour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off thebran andgerm while thestarch (orendosperm) is cracked into coarse pieces in the process. Throughsifting, theseendosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can thus be produced.[8]
Semolina made from hard durum wheat (Triticum turgidum subsp.durum) is pale yellow in color.[9] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types ofpasta.
Semolina made from common wheat (Triticum aestivum) is beige in color. In the United States, it is calledfarina (not to be confused with Italianfarina, which is common-wheat flour), and it is used more often for desserts than for savory foods. On theIndian subcontinent, common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of both sweet and savory dishes. Common names in other languages include:
In the United States, meal produced from grains other than wheat may also be referred to as semolina, e.g., rice semolina and corn semolina. Corn semolina is commonly calledgrits in the United States.[citation needed]
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InGermany,Austria,Hungary,Bosnia-Herzegovina,Bulgaria,Serbia,Slovenia,Romania,Slovakia andCroatia, (durum) semolina is known as(Hartweizen-)Grieß (a word related to "grits") and is mixed with egg to makeGrießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. It is also cooked in milk and sprinkled with chocolate to be eaten as breakfast.
InItaly, (durum) semolina is used to make a type of soup by directly boiling fine semolina in vegetable or chicken broth. Semolina can also be used for making a type ofgnocchi calledgnocchi alla romana, where semolina is mixed with milk, cheese and butter to form a log, then cut in discs and baked with cheese andbechamel.
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Semolina is a common food inWest Africa, especially amongNigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just likeeba (cassava flour) orfufu with water and boiled for 5 to 10 minutes.
In much ofNorth Africa, durum semolina is made into the staplecouscous and different kinds of flat breads likem'semen, kesra, khobz and other.
In North India and Pakistan semolina is called sooji, and inSouth India, rava. Semolina is used to make savorySouth Indian foods, such asrava dosa,rava idli, rava kitchri andupma. It is used to coat slices of fish before it is pan-fried in oil.Rotis can also be made from semolina.
InAustria,Germany,Hungary,Bulgaria,Bosnia-Herzegovina,Slovenia,Serbia,Romania,Croatia,Slovakia, and theCzech Republic, common wheat semolina is calledWeichweizengrieß inGerman, but is often referred to asGrieß. It is often cooked with milk and sugar or cooked with just milk and then topped with sugar,cinnamon,Ovaltine or other sweet toppings. A dollop of butter is also often added. This dish is calledGrießkoch in Austria,Grießbrei in Germany, andsemolina pudding inEnglish.Grießauflauf consists of semolina mixed with whipped egg whites, and sometimes fruit or nuts, and then baked in the oven.
A baked dish containing semolina calledmigliaccio is found in the Neapolitan tradition in Italy. Migliaccio is a mixture of ricotta,vanilla and citrus peel, similar to the filling insfogliatelle, with added semolina flour to obtain a simple, firm cake.
In Slovakia,Sweden,Estonia,Finland,Lithuania,Latvia,Poland,Romania,Ukraine,Belarus,Israel, andRussia, it is eaten as a breakfast porridge, sometimes mixed withraisins and served with milk. InSwedish, it is known asmannagrynsgröt, or boiled together with blueberries, asblåbärsgröt. In Sweden, Estonia, Finland, and Latvia, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to createklappgröt (Swedish name), also known asvispipuuro (Finnish name) ormannavaht (Estonian name) ordebessmanna (Latvian name). This dessert is often eaten in the summer.
In theMiddle East andNorth Africa,basbousa (also calledharisa in somevarieties of Arabic) is a sweet semolina cake soaked in fragrant syrup and frequently topped with nuts. InNorth Africa, it is also used to makeharcha, a kind of griddle cake often eaten for breakfast, commonly with jam or honey.[10]Baghrir, aNorth African pancake, is also made with semolina or flour that is served for breakfast.
InIndia, semolina (called rava, suji, shuji) is used for sweets such ashalwa,rava kesari andseviyan kheer. InNepal, semolina is called suji and is used for preparing sweet dishes such as haluwa or puwa. InMyanmar (Burma), semolina (called shwegyi) is used in a popular dessert calledsanwin makin. InSri Lanka semolina is calledrulan and used to make creamy porridge and a sweet confection called "rulan aluwa".
Halwa is sometimes made with semolina cooked with sugar, butter, milk, or pine nuts. It is a popular treat inTurkey (helva),Greece, (halvas),Cyprus (halvas),Bulgaria (halva),Iran (halva),Pakistan (halva),Bangladesh (halua),Palestine (halawa). In Turkey, sweet dishes calledrevani,şekerpare andşambali are made with semolina.In Greece, the dessertgalaktoboureko is made by making a custard from the semolina and then wrapping it in phyllo sheets. In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding.
As an alternative to corn meal, semolina can be used to dust the baking surface to prevent sticking. In bread and pizza making, the highgluten content of semolina adds firmness and chewiness to the crust.[11]
Media related toSemolina and wheat farina at Wikimedia Commons
