Semolina is a type of flour that is made from durum wheat, a hard variety of wheat that is high in protein and gluten. It is commonly used in the production of pasta, couscous, and some breads.
Semolina has a coarse texture and a pale yellow color. It is made by milling the endosperm of the durum wheat kernel into granules of various sizes. The milling process removes the bran and germ, leaving only the starchy endosperm.
One of the main characteristics of semolina is its high gluten content. Gluten is a protein that gives dough its elasticity and helps it hold its shape. This makes semolina ideal for making pasta, which needs to be able to hold its shape and retain its texture during cooking.
Semolina is also a good source of carbohydrates, fiber, and some minerals, including iron and magnesium. It has a slightly nutty flavor and can be used in a variety of recipes, including desserts like semolina pudding or halva.
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