(0%)

(24%)
(7%)
(22%)
(8%)
(18%)
(0%)
(0%)
(2%)
(9%)
(13%)
(19%)
(4%)
(0%)
(11%)
Nutritional value per 100 g (3.5 oz)
Energy 1,506 kJ (360 kcal)
Dietary fiber 3.9 g
Saturated 0.15 g
Monounsaturated 0.124 g
Polyunsaturated 0.43 g
Vitamins
Vitamin A equiv. 0 g
Thiamine (B ) 0.28 mg
Riboflavin (B ) 0.08 mg
Niacin (B ) 3.31 mg
Vitamin B 0.1 mg
Folate (B ) 72 g
Vitamin B 0 g
Vitamin C 0 mg
Trace metals
Calcium 17 mg
Iron 1.23 mg
Magnesium 47 mg
Phosphorus 136 mg
Potassium 186 mg
Sodium 1 mg
Zinc 1.05 mg
Other constituents
Water 12.67 g
Units
g = micrograms mg = milligrams
IU = International units
Percentages are roughly approximated using
US recommendations for adults.
Source: USDA Nutrient Database (http://ndb.nal.usda.gov/ndb/search/list)
Semolina, unenriched
From Wikipedia, the free encyclopedia
Semolina is the coarse, purified wheat middlings of
durum wheat used in making pasta, breakfast cereals,
puddings, and couscous.
[1]
The term semolina is also
used to designate coarse middlings from other varieties
of wheat, and from other grains, such as rice and maize.
1 Name
2 Production
3 Types
4 Dishes
4.1 Savory
4.2 Sweet
5 In baking
6 References
Semolina is derived from the Italian word semola,
meaning 'bran'.
[2]
This is derived from the ancient Latin
simila, meaning 'flour', itself a borrowing from Greek
(semidalis), "groats". The words simila,
semidalis, groat, and grain may all have similar proto-
Indo-European origins as two Sanskrit terms for wheat,
samita and godhuma. Semolina may also be a loan word
from the Semitic root smd to grind into groats (Arabic:
samd).
Modern milling of wheat into flour 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 the bran and germ while the
starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm 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
Carbohydrates 72.83 g
Fat 1.05 g
Protein 12.68 g
1
2
3
6
9
12
Semolina - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Semolina
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Semolina
Semolina grains in close-up
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 be thus produced.
[3]
Semolina made from
durum wheat is yellow in
color.
[4]
Semolina is often
used as the base for dried
products such as couscous,
which is made by mixing roughly 2 parts semolina with 1 part durum
flour (finely ground semolina).
[5]
Broadly speaking, meal produced from grains other than wheat may
also be referred to as semolina, e.g. rice semolina, or corn semolina
(more commonly known as grits in the U.S.)
When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not
semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina.
Savory
Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary,
Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grie (a word related to "grits")
and is mixed with egg to make Griekndel, which can be added to soup. The particles are fairly coarse,
between 0.25 and 0.75 millimeters in diameter.
In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to
coat slices of fish before it is pan-fried in oil, to give it a crispy coating.
In much of North Africa, durum semolina is made into the staple couscous. It is also used to make harsha, a
kind of griddle cake often eaten for breakfast, commonly with jam or honey.
[6]
Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner
with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.
Sweet
In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water
or milk and sweetened with squares of chocolate to make the breakfast dish Griekoch or Griebrei. In the
Netherlands, it is called griesmeelpap, although there is usually no chocolate in it, and it is more a dessert than a
breakfast dish. Sweetened semolina, boiled in water or milk into a firm porridge and subsequently refrigerated,
is popular in northwestern Europe as a dessert called semolina pudding. It is often flavored with vanilla and
served with jam or redcurrant sauce.
Semolina - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Semolina
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Dutch semolina pudding with a
redcurrant sauce
Whipped semolina and redcurrant
dessert
In Sweden, Estonia, Finland, Lithuania,
Latvia, Poland, Ukraine and Russia, it
is eaten as breakfast porridge,
sometimes mixed with raisins and
served with milk. In Swedish it is
known as mannagrynsgrt, or boiled
together with blueberries, as
blbrsgrt. In Sweden, Estonia,
Finland and Latvia, for a dessert
usually eaten in summer, semolina is
boiled together with juice from berries
and then whipped into a light, airy
consistency to create klappgrt (Swedish name), also known as vispipuuro
(Finnish name) or mannavaht (Estonian name). In the Middle East, it is
used to make desserts called harisa, or so-called basbosa or nammora.
In Pakistan and India, semolina is used for such sweets as Suji Halwa and Rava Kesari. Such a preparation is
also a popular dessert in Greece (halvas) and Cyprus (halvas or helva). In Greece, the dessert galaktoboureko 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. In Turkey ("Helva"), Bulgaria
("Halva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries, halawa is sometimes made with semolina
scorched with sugar, butter, milk, and pine nuts.
Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at
funerals, during special celebrations, or as a religious offering.
As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread
making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.
^ "Semolina - Definition" (http://www.merriam-webster.com/dictionary/semolina). Merriam-Webster. Retrieved 21
September 2012.
1.
^ "semolina, n.". OED Online. September 2012. Oxford University Press. 15 November 2012 <http://www.oed.com
/view/Entry/175791?redirectedFrom=semolina>.
2.
^ Wayne Gisslen (2001), Professional Baking, John Wiley & Sons 3.
^ "Semolina Flour" (http://spiritfoods.net/semolina-flour/). Spiritfoods. Retrieved 21 September 2012. 4.
^ Conant, Patricia. "Grain Product Basics - Semolina and Couscous" (http://www.epicureantable.com/articles
/agrainsemolina.htm). The Epicurian Table. Retrieved 14 September 2012.
5.
^ Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco (http://books.google.com
/books?id=V_IMx-YYvJYC&pg=PA74&dq=briouat&ei=ss66SZqrJp-8zgTIwOH3Bw). Lonely Planet. p. 74.
ISBN 1-74059-974-8.
6.
Retrieved from "http://en.wikipedia.org/w/index.php?title=Semolina&oldid=618773982"
Categories: Cereals Algerian cuisine Egyptian cuisine Greek cuisine Iraqi cuisine Lebanese cuisine
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