Semolina flour is used to make pasta.
Grab a box of pasta off the shelf of your local market and chances are good you will see semolina on the ingredient label. The word semolina is derived from the Italian word for flour, semola. Semolina flour is made from durham wheat and it is more coarsely ground than other wheat flours. Other than pasta, semolina flour is used to make a variety of products including baby food, cereal and pudding. Add this to my Recipe Box.
Production
Semolina flour is made when grooved steel rollers are spaced so closely that the durham wheat kernels flake off the bran and germ while the starch is cracked into coarse pieces. The fine particles from the starch are sifted to separate them from the bran and germ. After that it is ground into flour.
Nutrition
Eating products made from semolina flour can have many benefits. One cup of semolina flour has about seven grams of fiber and 21 grams of protein. That said, semolina is calorie dense with over 600 calories per cup.
Storage
Semolina flour should be used promptly after the package it comes in has been opened. It keeps for about 30 days at room temperature, but after that it may become rancid. Store semolina flour in the refrigerator to prevent it from spoiling.
Precautions
Semolina flour can cause an allergic reaction in certain individuals. The primary cause of allergic reaction to semolina flour is the high gluten level. Individuals with food intolerance to gluten, or conditions that make processing gluten difficult, such as celiac disease. may not be able to consume semolina flour or products made from it. Signs of an allergy to gluten can vary from person to person, but some may include digestive problems, muscles cramps, headache, chills, dehydration, chronic yeast infections, dizziness, mood swings and joint pain.
Tags: made from, semolina flour, allergic reaction, bran germ, cause allergic