Semolina flour is a type of flour that is coarsely ground from durum wheat, a hard wheat variety known for its high protein and gluten content. It has a distinct texture and is commonly used in a variety of culinary applications, especially in the making of pasta and certain baked goods.
Compare table for Semolina:
| Flour | Calories | Fat | SaturatedFat | Carbs | Sugar | Fibre | Protein | Iron |
|---|---|---|---|---|---|---|---|---|
| Semolina (100g) | 357 kcal | 1.2 g | 0.7 g | 74 g | 2.4 g | 4.8 g | 12 g | 3.43 mg |
| Almond (100g) | 571 kcal | 50 g | 3.6 g | 21 g | 7.1 g | 14 g | 21 g | 3.57 mg |
| Brown rice (100g) | 363 kcal | 2.8 g | 0.6 g | 76 g | 0.7 g | 4.6 g | 7.2 g | 1.98 mg |
| Buckwheat (100g) | 335 kcal | 3.1 g | 0.7 g | 71 g | 2.6 g | 10 g | 13 g | 4.06 mg |
| Chia Seeds (100g) | 486 kcal | 30.7 g | 3.3 g | 42.1 g | 0.01 g | 34.4 g | 16.5 g | 7.7 mg |
| Chickpea (100g) | 387 kcal | 7 g | 0.6 g | 57 g | 0.5 g | 11 g | 22 g | 5 mg |
| Coconut (100g) | 400 kcal | 13 g | 13 g | 60 g | 20 g | 33 g | 20 g | 6.67 mg |
| Corn (100g) | 361 kcal | 3.9 g | 0.5 g | 76.8 g | 0.6 g | 7.3 g | 6.9 g | 2.4 mg |
| Flaxseed (100g) | 534 kcal | 42 g | 4 g | 29 g | 2 g | 28 g | 18 g | 5 mg |
| Millet (100g) | 375 kcal | 3.5 g | 0.7 g | 74 g | 1 g | 7 g | 11 g | 2.5 mg |
| Oats (100g) | 389 kcal | 0.6 g | 1.2 g | 66.3 g | 0.9 g | 10.6 g | 16.9 g | 4.7 mg |
| Psyllium husk (100g) | 354 kcal | 0.6 g | 0.1 g | 88 g | 0.5 g | 80 g | 1.5 g | 16 mg |
| Quinoa (100g) | 368 kcal | 7.5 g | 1.6 g | 69 g | 3.6 g | 7 g | 10 g | 4.8 mg |
| Red lentils (100g) | 116 kcal | 0.4 g | 0.1 g | 20 g | 1.8 g | 7.9 g | 9 g | 3.3 mg |
| Soya (defatted) (100g) | 330 kcal | 1.2 g | 0.8 g | 38.4 g | 18.9 g | 17.5 g | 47 g | 9.2 mg |
| Tapioca (100g) | 349 kcal | 0.2 g | 0.1 g | 85 g | 3.5 g | 1.2 g | 0.6 g | 1 mg |
| White rice (100g) | 359 kcal | 1.3 g | 0.1 g | 80 g | 0.1 g | 0.5 g | 6.9 g | 0.22 mg |
| White wheat (100g) | 364 kcal | 1 g | 0.2 g | 76 g | 0.3 g | 2.7 g | 10 g | 1.17 mg |
| Whole grain wheat (100g) | 340 kcal | 2.5 g | 0.4 g | 72 g | 0.4 g | 11 g | 13 g | 3.6 mg |
Here are some key characteristics and features of semolina flour:
Durum Wheat Origin:
- Semolina is made from durum wheat, a robust wheat variety that is well-suited for growing in arid climates. Durum wheat has a high protein content and is amber in color.
Coarse Texture:
- Semolina flour is coarser in texture compared to all-purpose flour. The coarseness comes from the larger particles of endosperm left after milling durum wheat.
High Protein Content:
- Semolina is prized for its high protein content, which contributes to the development of gluten. This makes it suitable for producing elastic and firm pasta dough.
Gluten Formation:
- When semolina flour is mixed with water, the gluten proteins in the durum wheat form a strong network. This gluten network gives pasta its structure, allowing it to maintain its shape during cooking.
Pale Yellow Color:
- Semolina flour is typically pale yellow in color, which adds a warm hue to pasta and certain baked goods.
Pasta Making:
- Semolina is a traditional choice for making pasta, including popular varieties like spaghetti, fettuccine, and couscous. The coarse texture helps the pasta hold sauces and gives it a satisfying bite when cooked.
Bread and Baking:
- While not as common as all-purpose or bread flour in bread baking, semolina can be used to add texture and flavor to bread, especially in artisanal and specialty bread recipes.
Desserts:
- Semolina flour is also used in certain desserts, such as halva and puddings. Its ability to absorb liquids and create a creamy texture makes it suitable for various sweet dishes.
Nutritional Content:
- Semolina is a good source of several nutrients, including protein, fiber, B vitamins, and minerals like iron and magnesium.
Storage:
- Like other flours, semolina should be stored in a cool, dry place to prevent it from becoming rancid. Some people prefer to store it in the refrigerator or freezer for an extended shelf life.